Macher Jhol” is a traditional Bengali fish curry renowned for its simplicity and delightful flavors. It’s a staple in Bengali cuisine, where ‘macher’ means fish and ‘jhol’ refers to a thin curry or stew. Typically, freshwater fish like rohu, hilsa, or katla are used, and they’re simmered in a sauce made with onions, tomatoes, ginger, and spices like turmeric, cumin, and coriander. The curry is often light, allowing the delicate taste of the fish to shine through, making it a favorite dish among Bengalis and those who appreciate flavorful, uncomplicated seafood preparations.
Here’s a basic recipe for Macher Jhol, a traditional Bengali fish curry. Adjust quantities based on your preferences and the number of servings you need:
Author: snekutales
Cuisine: Bengali, Indian
Course: Main course
### Ingredients:
– **Fish**: 500 grams (use a firm-fleshed fish like Rohu, hilsa , or katla)
– **Mustard oil**: 3-4 tablespoons
– **Onion**: 1 large, finely chopped
– **Tomato**: 1 medium, chopped
– **Ginger**: 1-inch piece, grated or finely chopped
– **Garlic**: 4-5 cloves, minced
– **Green chilies**: 2-3, slit lengthwise (adjust to taste)
– **Turmeric powder**: 1 teaspoon
– **Red chili powder**: 1 teaspoon (adjust to taste)
– **Cumin powder**: 1 teaspoon
– **Coriander powder**: 1 teaspoon
– **Salt**: to taste
– **Water**: 2 cups (adjust as needed for desired consistency)
– **Fresh coriander leaves**: for garnish
### Instructions:
1. **Prepare the Fish**: Clean and wash the fish pieces thoroughly. If using large pieces, you can cut them into smaller pieces if desired. Marinate with a pinch of salt and turmeric powder and set aside for 10-15 minutes.
2. **Heat Mustard Oil**: Heat mustard oil in a deep pan or kadhai over medium-high heat until it starts smoking slightly. This step is crucial as it removes the raw smell of mustard oil.
3. **Fry the Fish**: Carefully add the fish pieces to the hot oil and fry until they are lightly browned on both sides. Remove the fish from the oil and set aside.
4. **Prepare the Curry Base**:
РIn the same pan with remaining oil, add chopped onions and saut̩ until they turn translucent.
РAdd grated ginger and minced garlic. Saut̩ for another 1-2 minutes until the raw smell disappears.
5. **Add Spices**: Lower the heat to medium. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and sauté for a minute to let the spices release their aroma.
6. **Add Tomatoes and Green Chilies**: Add chopped tomatoes and slit green chilies. Cook until the tomatoes are soft and oil starts separating from the masala.
7. **Cook the Curry**: Add water and salt to the masala base. Bring it to a boil and then simmer for 5-7 minutes to let the flavors meld together.
8. **Add Fried Fish**: Gently slide the fried fish pieces into the curry. Simmer for another 5-7 minutes or until the fish is cooked through and the curry reaches your desired consistency. Adjust salt and spices if needed during this stage.
9. **Finish with Garnish**: Turn off the heat. Garnish with freshly chopped coriander leaves.
10. **Serve**: Serve hot Macher Jhol with steamed rice.
Enjoy your homemade Macher Jhol! Adjust the spiciness and consistency according to your taste preferences
