Macher Jhol Recipe | Bengali Fish Curry Recipe
What is Macher Jhol
Macher Jhol, or fish curry, is a staple dish of Bengali cuisine that is loved for its rich and flavorful gravy. The dish is typically made with freshwater fish such as rui or katla, but can also be made with other types of fish such as pabda, bhetki, or chingri. The fish is cooked in a flavorful gravy made with a blend of spices, ginger, garlic, and tomato, which creates a delicious and aromatic curry that is perfect for serving with steamed rice.
One of the key elements of Macher Jhol is the use of mustard oil, which gives the dish its distinct and unique flavor. The mustard oil is heated with a blend of spices such as cumin, coriander, fennel, and mustard seeds, which are then added to the gravy to create a rich and aromatic sauce. This is then combined with the fish, which is cooked to perfection in the flavorful gravy.
The dish is known for its rich, flavorful gravy that is infused with a blend of aromatic spices, making it a true feast for the senses. The dish is typically made with freshwater fish, such as rui or catla, and is best enjoyed with steamed rice.
As the gravy simmers, the fish cooks to perfection in the rich, flavorful sauce, making it an incredibly satisfying and comforting dish. The delicate texture of the fish, combined with the complex and robust flavors of the gravy, creates a truly harmonious balance that is sure to please the palate.
Variations of Macher Jhol | Bengali Fish Curry Recipe
Variations of Macher Jhol include adding vegetables such as potatoes or eggplant to the dish, or using different types of fish such as prawns or crab. The dish can also be made with different types of mustard paste, such as white mustard or black mustard, which will give the dish a slightly different flavor.
Nutrition – Macher Jhol Recipe
In terms of nutrition benefits, fish is a great source of protein, omega-3 fatty acids, and other essential nutrients. The use of ginger and garlic in the dish also adds additional health benefits such as anti-inflammatory properties.
Step by Step Macher Jhol Recipe | Bengali Fish Curry Recipe
Macher Jhol Recipe
Ingredients
- 600 gms fish fillets fresh or frozen
- 2 tbsp oil mustard oil or any vegetable oil
- ½ inch ginger finely chopped
- 3-4 cloves garlic finely chopped
- 2 green chillies finely chopped
- 1 bay leaf / tej patta
- 1 tsp Cumin (Jeera)
- 1 tsp coriander powder
- 1 tsp turmeric powder
- tsp Red Chilli Powder
- 1 tsp kasuri methi / dry fenugreek leaves optional
- Salt
- 1 cup water
- coriander leaves / cilantro for garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- If you are using frozen fish, thaw them in the fridge in an airtight container overnight or leave at kitchen counter at cold water. Keep changing the water when it comes at room temperature.
- Marinate the fish first – Chop fish into 2 inches pieces. Then, transfer to a bowl and add salt and turmeric powder to the fish.
- Rub gently the spices to the fish so that it can coat nicely. Marinate for 20 minutes in the refrigerator.
Cooking
- Heat 1 tbsp oil in a pan (preferably non stick pan) over low to medium flame and place marinated fish in the pan.
- Cook fish for 2-3 minutes and then carefully flip to another side. Continue cooking for next 2-3 minutes or until fish is cooked 80-90%. Cover the pan for faster cooking.
- Remove the fish from the pan in a separate bowl.
- In the same pan, add 1 tbsp oil and cumin seeds along with bay leaf. Let the cumin seeds splutter for few seconds.
- Then, add tomatoes, ginger and garlic. Cook until tomatoes turn mushy.
- Next, add green chili, coriander powder and red chili powder.
- Cover and cook on low flame for 2-3 minutes or until oil starts to separate from the masala.
- Now, pour 1 cup water or as required depending how thick or thin you want the gravy consistency. Bring it to boil.
- Once gravy starts to boil, add cooked fish in the pan. Shake the pan so that fish can coat with the gravy.
- Sprinkle dry fenugreek leaves / kasoori methi (if using), cover and simmer for next 2-3 minutes more.
- Check the salt and adjust accordingly.
- Switch off the flame and garnish with coriander or cilantro. Serve Macher Jhol with rice or roti.
Equipment Used for This Recipe
Notes & Tips
- If you are also at a place where fresh fish is not easily available, then use frozen fish for the recipe. Make sure to thaw it completely and soak excess water with tissue paper before marinating.
- Adjust salt and spices as per your taste preference.
- You can also add garam masala at the end before serving for strong taste profile.
- Leftover Macher Jhol can be stored in the refrigerator for up to 1-2 days.
Nutrition Information (Note: Approximate)
FAQs – Macher Jhol Recipe
What is Macher Jhol?
Macher Jhol is a traditional Bengali fish curry made with fish and spices in a flavorful tomato and mustard sauce. It is a staple dish in Bengali cuisine and is typically made with fresh river fish like Rohu or Katla.
What kind of fish is used for Macher Jhol?
Traditionally, Macher Jhol is made with fresh river fish like Rohu or Katla. However, you can use any firm and flaky fish that you like. Some popular choices include Hilsa, Sole, or Basa.
How is Macher Jhol served?
Macher Jhol is typically served with steamed rice, but it can also be enjoyed with roti or paratha. Some people like to add a dollop of ghee on top for extra flavor.
What are the main spices used in Macher Jhol?
The main spices used in Macher Jhol include cumin, coriander, turmeric, red chili powder, and mustard powder. The spice mix can be adjusted to your liking, but these are the staple spices in traditional Bengali Macher Jhol.
Can Macher Jhol be made vegan?
Yes, Macher Jhol can be made vegan by using vegetables like eggplant or mushrooms instead of fish. The spices and preparation method remain the same.
How long does Macher Jhol keep in the refrigerator?
Macher Jhol can keep in the refrigerator for up to 2-3 days. Make sure to store it in an airtight container and reheat it gently before serving.
Can Macher Jhol be frozen?
Yes, Macher Jhol can be frozen for up to 2-3 months. Make sure to freeze it in an airtight container and thaw it completely before reheating and serving.
What is the origin of Macher Jhol?
Macher Jhol is a traditional dish from Bengal, India and has been enjoyed for generations. The dish has become popular across India and is now enjoyed by people all over the world.
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