Macher Jhol is a popular Bengali dish where macher stands for fish and jhol means curry. This dish can be made in many different ways with basic ingredients that are found in every kitchen. It doesn’t take much time to make and can be prepared on a lazy evening when you’re not in a lavish-cooking mood. Read on to know how to make this simple and quick dish.
Thoroughly wash the fish and marinate with salt and 2 teaspoon of turmeric powder. Set it aside for 10-15 minutes.
In a deep bottomed pan or wok, heat 3 tablespoon oil and carefully add the steaks when the oil is hot enough. Fry until golden brown on both sides or for about 2 minutes on each side. Move the fish pieces out of the pan.
In the same oil, add kalonji, chillies, and sauté until fragrant. Add the chopped onion, tomato, ginger-garlic paste, and sauté for about 3 minutes. Once the masala is translucent, mix the powdered spices in ¼ cup water and add into the wok. Add salt and cook for about 2-3 minutes.
Add the remaining water along with fried fish steaks. Let it boil for 3-4 minutes. Turn off the flame and add lemon juice.
Serve hot with steamed white rice.
The cooking time varies for different fish. If you are frying the fish, then avoid cooking the jhol for more than 4 minutes.
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If you prepare Macher Jhol at home differently, do let us know. Share your version of the recipe with us.
Frequently Asked Questions
How can I make the curry thick?
You can mix 1.5 teaspoon of all-purpose flour with 2 tablespoon water and add this mixture to the curry.
What fish can I use for this dish?
Traditionally, Macher Jhol is made using Rohu (Rui) fish. However, you can use any freshwater fish for this dish.