Macher Jhol (Bangladeshi Fish Curry with Potatoes)
Local name: মাছের ঝোল
In short: Fish steaks fried until lightly golden, then simmered with potato and tomato in a thin, fragrant turmeric and chili gravy to spoon over rice. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 10 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Macher jhol, fish in a light gravy, is the everyday curry on Bangladeshi lunch tables, served over plain rice. Rohu steaks are rubbed with turmeric and salt, fried until lightly golden, then simmered with potatoes in a thin, fragrant broth. The gravy is meant to be runny enough to spoon over the rice, not thick like a restaurant curry. Any firm freshwater or white fish gives equally good results.
Instructions
- Rub the fish with the turmeric and 1/2 teaspoon of salt and leave it for 10 minutes. Pat the steaks dry.
- Heat 3 tablespoons of the oil in a wide pan over medium-high heat. Fry the fish for 2 to 3 minutes per side until lightly golden but not cooked through, then lift it out. Fry the potato wedges in the same oil for 4 minutes until pale gold and set them aside with the fish.
- Add the last tablespoon of oil and fry the onion for 6 to 8 minutes until soft and golden. Add the ginger and garlic and fry for 1 minute.
- Stir in the cumin, coriander, chili powder and turmeric with a splash of water. Add the tomatoes and cook for 5 minutes until they break down and the oil separates.
- Add the hot water, potatoes, salt and half of the green chilies. Cover and simmer for 10 minutes, until the potatoes are nearly tender.
- Slide in the fish and the remaining chilies and simmer gently, uncovered, for 8 to 10 minutes until the fish flakes easily (63°C/145°F).
- Spoon the gravy over the fish now and then instead of stirring, so the pieces stay whole, and finish with the cilantro.
Tips
- Rohu, carp, catfish, tilapia or even cod steaks all work. Pat the fish dry before frying, or the oil will spatter.
- Frying the fish first firms the flesh so it holds together in the gravy, and it adds flavor. Fry it only until the surface is golden.
Questions and answers
Is macher jhol supposed to be thin?
Yes. A jhol is a light, runny gravy meant to be spooned over rice. For a thicker sauce, simmer it uncovered for a few more minutes before adding the fish.
Can I make macher jhol without frying the fish?
You can poach raw steaks in the gravy for 10 minutes. Frying first gives better flavor and keeps the pieces intact, so it is worth the extra step.
Which fish is best for macher jhol?
Rohu is traditional, but any firm fish works. Choose steaks with the bone in, as they hold their shape and add flavor to the gravy.
How long does it take to make Macher Jhol (Bangladeshi Fish Curry with Potatoes)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Macher Jhol (Bangladeshi Fish Curry with Potatoes)?
About 380 kcal per serving, with 27 g of protein, 25 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 25 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
