Bengali · serves 2

Macher Jhol

A light Bengali fish curry. Thin, mustardy and quick.

30 min Some work Non-vegetarian

Ingredients

  • 500g fish steaks (rohu or any firm fish)
  • 2 potatoes, in wedges
  • 2 tomatoes
  • 1 tsp nigella seeds
  • 1 tbsp ginger paste
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 2 green chillies, slit
  • 4 tbsp mustard oil

Method

  1. Rub the fish with turmeric and salt, rest 10 minutes.
  2. Heat mustard oil till it smokes, then fry the fish 2 minutes a side. Take out carefully.
  3. Nigella seeds in the same oil, then the potatoes, fried till golden.
  4. Ginger paste, tomatoes, cumin, turmeric, salt. Cook 5 minutes.
  5. 3 cups water, boil, then simmer till the potatoes are done.
  6. Slide the fish back in for the last 5 minutes. Don't stir — shake the pan. Green chillies and coriander.

Questions people ask about Macher Jhol

How long does Macher Jhol take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Macher Jhol?

Slide the fish back in for the last 5 minutes. Don't stir — shake the pan. Green chillies and coriander.

What can I use instead of fish in Macher Jhol?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Macher Jhol ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Macher Jhol vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Macher Jhol?

Plain rice. Bengali food is built around it. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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