Bengali Fish Curry (Macher Jhol)

🐟 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.

Comments

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