Macher Jhol

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20 May 2008 1,839 views 6 Comments

Fish had always been my love at the dining table. Fish of all types and fish of all kinds does always bring that extra smile to my face. This is the reason why I am just enjoying my stay here in Bengal. I feel that it is for all Bengalis wherever they are, fish is the best way to end the meal. My mom used to cook a very simple but the most delicious fish curry, when I used to go to school. I still like that fish curry. Here it is for all you readers. To tell you one simple trick to make this curry a bit more spicy, cook it with any kind of fresh fish brought from the market that same day.

Ingredients:

Fish (Maach): 4 pieces

Potato (Aalu): 2 , cut like finger chips

Onion (Peyaj): 1small, chopped finely

Turmeric powder (Halud guro): 1/2 teaspoon

Chilli powder (Sukno lankar guro): 1 teaspoon

Cumin powder (jira guro): 1 teaspoon

Mustard oil (Sarser tel): 2 tablespoons

Bay leaf (Tej pata): 2

Salt to taste

Preparation:

Half fry the fish pieces, potatoes separately and keep aside.
Take oil in a wok and sauté the onions, and the bay leaves.
Add all the spices to the sautéd onions and fry a bit.
Add 2 cups of water and to it add the fried potatoes.
Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break.
Cook till the potatoes get fully cooked.
Serve with rice and enjoy eating.

I prepared this dish with Rohu (rui maach), you can do the same with any fleshy fish.

6 Comments »

Anushree said:

Thanks a lot!!!!! This tastes exactly like my Maa’s recipe.

[Reply]

# 21 February 2009 at 8:56 PM

HappyBou said:

hello
The first stage when you say half fry the fish and potatoes, do we put any spices on them? and do we fry in extra oil to the amount you have stated?

Thank you

[Reply]

Sudeshna Banerjee Reply:
August 17th, 2009 at 11:41 PM

Monika,

When you fry the fish and potatoes, its not required to put any spices at all. Spices are added only while preparing the gravy, so don’t worry about that. I like to cook in very little oil, as my family members are very averse to oily food. If you like you can cook it with little more oil than specified.

[Reply]

HappyBou Reply:
August 19th, 2009 at 2:30 PM

This dish turned out fantastic!! The smell of the jhol evoked many happy memories of being in Bangladesh. 10/10 I cant praise enough. This recipe will be a keeper in our household xxx

[Reply]

Sudeshna Banerjee Reply:
August 19th, 2009 at 9:38 PM

Bengalis can’t just feel happy giving a 10/10 for machel jhor. When I was a kid, I had to have at least one piece of fish a for each meal, so even if there was chicken or anything else at home, my mom had to cook fish everyday .

# 17 August 2009 at 1:35 PM

How to people find this blog: 5 5 keyword goof ups | Cook like a Bong said:

[...] Sudeshna has talked about rohu fish (or rui maach) in 3 posts – Macher Dimer Vada (Roe fritter), Macher Jhol (Fish Curry) and Doi Rui (Rohu Yogurt gravy) and about monsoon in 5 posts. But never, I repeat never, has she [...]

# 29 January 2010 at 12:22 AM