Macher Jhol (Bengali Fish Curry)
This traditional Bengali fish curry features tender fish pieces simmered in a light, aromatic mustard-ginger gravy. It's a comforting and flavorful dish, perfect for serving with steamed rice. The spices are carefully balanced to highlight the freshness of the fish.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 grohu fish, cut into steaks
- 4 tbspmustard oil
- 2 pcsgreen chili, slit
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 1 pcstomato, chopped
- 2 cupwater
marinade
- 1 tspturmeric powder
- 0.5 tspsalt
whole spices
- 1 tspmustard seed
- 0.5 tspcumin seed
ground spices
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspred chili powder(optional)
garnish
- 2 tbspcilantro, chopped
Equipment
large pan · cutting board · knife
The method
Step by step
- 1
Pat the fish steaks dry and marinate them with the turmeric powder and salt for 15 minutes.
About 15 min
- 2
Heat the mustard oil in a large pan or kadai over medium-high heat until it just begins to smoke, then reduce the heat slightly.
About 2 min
Cook’s note: Heating mustard oil to its smoke point helps mellow its pungent flavor.
- 3
Carefully shallow-fry the marinated fish pieces in batches until lightly golden on both sides, about 2-3 minutes per side. Remove the fish and set aside.
About 6 min
Cook’s note: Do not overcrowd the pan; fry in batches if necessary.
- 4
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
About 1 min
- 5
Add the green chilies and chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to ensure even cooking of the onions.
- 6
Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.
About 1 min
- 7
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 3-4 minutes.
About 4 min
Cook’s note: Press down on the tomatoes with your spoon to help them break down.
- 8
Stir in the cumin powder, coriander powder, and red chili powder (if using). Cook for 1 minute, adding a splash of water if the spices start to stick.
About 1 min
- 9
Pour in the water and bring the gravy to a simmer. Season with additional salt to taste.
About 3 min
- 10
Gently add the fried fish pieces back into the simmering gravy. Cover and cook for 5-7 minutes, allowing the fish to absorb the flavors.
About 7 min
Cook’s note: Avoid stirring too vigorously to prevent the fish from breaking apart.
- 11
Garnish with fresh chopped cilantro before serving.
Keep it good
Store leftover Macher Jhol in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave.
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