🐟 Macher Jhol (Bengali Fish Curry)
Macher Jhol literally means "fish curry" in Bengali. It’s a lightly spiced, thin, soupy curry that is usually made with freshwater fish like Rohu (Rui), Katla, or sometimes Tilapia.
Key ingredients:
1 > Fresh fish 🐟 (Rohu/Katla)
2> Potatoes 🥔 (almost always!)
3> Tomatoes 🍅
4> Green chilies🌶️
5> Nigella seeds 🫘 (kalo jeera)
6> Turmeric powder 🫚
7> Red chili powder 🌶️
8> Mustard oil 🛢 (very important for the authentic flavor)
9> Sometimes brinjal 🍆 (eggplant) or pointed gourd (potol)
Flavor & style:
Macher Jhol is known for its: ✅ Light texture
✅ Simple but aromatic spices
✅ The earthy fragrance of mustard oil
✅ The comforting taste, perfect with steamed rice
How it’s cooked:
1: Fish pieces are first marinated with salt and turmeric, then fried in mustard oil till lightly golden.
2: In the same oil, nigella seeds and green chilies are tempered.
3: Chopped tomatoes and potatoes are added and cooked with turmeric and chili powder.
4: Water is added to make the curry thin and soupy.
5: Finally, the fried fish is added and simmered until everything blends beautifully.
When is it eaten?
It’s a daily lunch or dinner dish in many Bengali homes 🏡 ,often enjoyed with a big mound of hot steamed rice. It’s light enough for summer but still satisfying all year round.
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