🇮🇳 Indian

Macher Jhol Bengali Light

Name: Macher Jhol Bengali Light
Prep time: 19 min
Cook time: 35 min
Total time: 54 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 medium, cubed Potato; 1 Lemon; 500 g, steaks Fish; 1 tsp Red Chili Powder; 1 tsp Mustard Oil; 1 tsp Nigella Seeds (Kalonji)

🇮🇳 Indian

Bengali macher jhol thin enough to drink, the daily fish curry of every Bangali household. Tart, fiery, done in minutes — fish waits for no one. Plate with plain rice — the gravy does the talking.

Prep 19 min Cook 35 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Potato3 medium, cubed
Lemon1
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil1 tsp
Nigella Seeds (Kalonji)1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Clean and pat the fish dry; rub with salt, turmeric and lemon and rest 20 minutes.
2
Shallow-fry the fish till gold on both sides, just set, and lift out gently; it will finish in the gravy.
3
Build the masala in the fish oil: onions, paste, tomato, spices — fried till it darkens and gleams.
4
Add the liquid, return the fish with the potato, and let it poach gently till just flaking.
5
Rest five minutes off the heat — fish firms up and drinks the gravy — then finish with cilantro and lemon.

Chef's tip

Salt the fish 15 minutes ahead; it firms the flesh for frying.

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Watch how it's made

Video: Easy Katla Machher Jhol | Light Bengali Fish Curry Recipe · on YouTube