🇮🇳 Indian

Machher Jhol

Name: Machher Jhol
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 3 Green Chili; 1/2 tsp Turmeric Powder; 2, quartered Potato; 450 g, steaks Fish; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1/2 tsp Nigella Seeds (Kalonji); 1 tsp Panch Phoron

🇮🇳 Indian

Machher Jhol tastes like the shoreline it came from — briny, fiery, finished with something sour. 40 minutes of mostly hands-off cooking.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Green Chili3
Turmeric Powder1/2 tsp
Potato2, quartered
Fish450 g, steaks
Red Chili Powder1 tsp
Mustard Oil3 tbsp
Nigella Seeds (Kalonji)1/2 tsp
Panch Phoron1 tsp

Optional extras

Fresh Cilantroto finish

Instructions

1
Clean and pat the seafood dry; a 20-minute marinate in turmeric, chili and salt firms it up.
2
Sear or fry the pieces briefly so they hold together in the gravy — do not cook them through yet.
3
Build the masala in the same pan — onions, aromatics, tomatoes — until the oil separates.
4
Return the seafood, add the liquid the name asks for, and simmer just until done — a few minutes over is all it takes to ruin it.
5
Rest off the heat 5 minutes; seafood finishes in the pot.

Chef's tip

If the fish flakes at a tilt, it is done; stop there.

Cook it with your pantry → Share this page: /dish/20180

Watch how it's made