Macher Jhol
An authentic non-vegetarian recipe from West Bengal, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Rohu or Katla fish (cut into steaks)
200g Potatoes (cut into wedges)
150g Onion (finely sliced)
100g Tomatoes (chopped)
15g Ginger paste
10g Garlic paste
3piece Green chillies (slit)
60ml Mustard oil
5g Turmeric powder
5g Cumin powder
5g Coriander powder
3g Red chilli powder
5g Panch phoron (Bengali five-spice)
2piece Bay leaves
8g Salt
400ml Water
15g Fresh coriander leaves
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Rub the fish pieces with 2 g turmeric and 3 g salt and set aside for 10 minutes to marinate.
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Heat mustard oil in a kadai over high heat until smoking, then reduce to medium. Shallow-fry the fish pieces for 2–3 minutes per side until golden. Remove and set aside.
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In the same oil, fry the potato wedges until lightly golden on the outside. Remove and set aside.
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Add a little more oil if needed. Add bay leaves and panch phoron; let them splutter for 30 seconds.
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Add the sliced onions and cook over medium heat for 5–6 minutes until golden brown.
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Add ginger and garlic paste and sauté for 2 minutes until the raw smell disappears.
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Add chopped tomatoes and cook for 3–4 minutes until they break down and the oil separates.
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Add the remaining turmeric, cumin powder, coriander powder, and red chilli powder. Stir well and cook the masala for 2 minutes.
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Add water and bring to a boil. Add the fried potato wedges and green chillies. Cook for 5 minutes until potatoes are half-done.
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Gently slide in the fried fish pieces. Simmer on low heat for 6–8 minutes until the fish is cooked through and the gravy is light and soupy.
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Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed white rice.
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Chef's Tips
Macher Jhol should have a thin, light gravy — not a thick curry. Use enough water to keep it soupy and don't reduce it too much.
Always fry the fish in mustard oil before adding to the gravy; this seals the fish and prevents it from breaking apart during simmering.
Panch phoron (equal parts fenugreek, nigella, cumin, mustard, and fennel seeds) is the signature Bengali tempering — don't skip it.
Rohu or Katla are the traditional choices; their firm flesh holds up well in the light broth without falling apart.
About This Dish
Macher Jhol is a traditional non-vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Macher Jhol should have a thin, light gravy — not a thick curry. Use enough water to keep it soupy and don't reduce it too much. - Always fry the fish in mustard oil before adding to the gravy; this seals the fish and prevents it from breaking apart during simmering. - Panch phoron (equal parts fenugreek, nigella, cumin, mustard, and fennel seeds) is the signature Bengali tempering — don't skip it. - Rohu or Katla are the traditional choices; their firm flesh holds up well in the light broth without falling apart.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy