"This is a delicious Bengali fish curry usually cooked in bone but works equally well with firm fish fillets like tilapia. If cooking for children, omit the green chilies and coriander leaves."
Macher Jhol: Bengali Fish Curry
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 fillets cut into small portions tilapia
- 2 cubed potatoes
- 3 tablespoon vegetable or mustard oil
- 1 paste onion
- 1 tablespoon paste ginger
- 1 teaspoon paste garlic
- 2 small pureed tomatoes
- 1 bay leaf
- 2 inch cinnamon
- 2 pieces cardamom
- 4 cloves
- pinch asafetida
- 1 teaspoon cumin seeds
- 2 teaspoon powder cumin
- 1 tablespoon powder coriander
- 2 teaspoon powder red chili
- salt
- 3 tablespoon powder turmeric
- 1 teaspoon powder garam masala
- 1 tablespoon ghee
- 1 teaspoon sugar
- 1 tablespoon fine chopped coriander leaves
- 2 fine chopped green chilies
Method
Step 1
Rub fish pieces with salt and turmeric. Keep overnight in the fridge or about 1 hour or so if you're running short on time.
Step 2
Heat 3 tbsp oil and cook fish on both sides till golden. Keep aside.
Step 3
Sauté cubed potatoes in the remaining oil till golden. Keep aside.
Step 4
Sauté 1 tsp cumin seeds with bay leaf, a pinch of asafetida, whole cloves, cinnamon, cardamom, and cook a few seconds.
Step 5
Add onion paste. Cook a couple of minutes. Add ginger and garlic paste. Cook for a min or so.
Step 6
Add turmeric, cumin powder, coriander powder and red chili powder. Cook for a minute or so.
Step 7
Add tomato purée and cook for 4-5 mins till the oil floats.
Step 8
Add in sautéed potatoes, salt and ½ cup water. Let it come to boil. Then lower the heat.
Step 9
Add in fish pieces. Cover and cook 10 mins or so till done.
Step 10
Add 1 tsp garam masala, 1 tsp sugar and 1 tbsp ghee. Garnish with chopped green chilies and finely chopped coriander.