Macher Jhol (Bengali Fish Curry with Potatoes)
Local name: মাছের ঝোল
In short: Fish steaks fried lightly in mustard oil, then simmered with potato, tomato and nigella seeds in a thin golden broth. Everyday Bengali comfort over rice. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Resting
- 15 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 325 kcal
Macher jhol is the everyday fish curry of Bengali homes, a thin, light stew served over rice at lunch. Fish steaks are rubbed with turmeric and salt, fried lightly in mustard oil, then simmered with potato, tomato and nigella seeds in a loose golden broth. The broth is the point, and it is meant to be spooned over rice. It is not heavy, and it comes together in under an hour.
Instructions
- Pat the fish dry and rub with 1 tsp salt and 1/2 tsp turmeric. Leave for 15 minutes.
- Heat 3 tbsp of the mustard oil in a wide pan until it just starts to smoke, then lower the heat to medium. Fry the fish in batches for 1 to 2 minutes per side until a pale golden crust forms. Lift out the fish. It will finish cooking later.
- In the same oil, fry the potato wedges for 4 minutes until golden at the edges, then remove them.
- Add the remaining 1 tbsp oil to the pan with the nigella seeds and bay leaf for 20 seconds. Add the ginger for 30 seconds, then the tomato, cumin, turmeric, chili powder and sugar. Cook for 5 minutes, splashing in water if it sticks, until you have a thick paste.
- Pour in the water, add the potatoes and 1 tsp salt and bring to a boil. Cover and simmer for 10 minutes, until the potatoes are nearly tender.
- Slide in the fish and green chilies. Simmer gently for 5 to 6 minutes, shaking the pan rather than stirring, until the fish is opaque and flakes easily and reaches 63°C (145°F).
- Scatter over the coriander, rest for 5 minutes and serve with plain steamed rice.
Tips
- Mustard oil has a sharp bite. Heat it until it just smokes and then reduce the heat, which mellows it. Neutral oil works but loses the Bengali flavor.
- Frying the fish first keeps the pieces from breaking up in the broth. Jhol is meant to be thin and brothy, not thick like a restaurant curry.
Questions and answers
What fish is best for macher jhol?
Freshwater rohu or catla is traditional. Any firm fish steaks, such as cod, haddock or catfish, hold together well in the thin gravy.
What does jhol mean?
Jhol means a light, thin curry with a brothy sauce, as opposed to a thick gravy. It is the style most Bengali families cook for everyday meals.
Can I use frozen fish for macher jhol?
Yes. Thaw it fully in the fridge, pat it very dry and fry as directed, because wet fish spatters and will not form a crust.
How long does it take to make Macher Jhol (Bengali Fish Curry with Potatoes)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Macher Jhol (Bengali Fish Curry with Potatoes)?
About 325 kcal per serving, with 28 g of protein, 15 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
