Macher Jhol

  • Prep Time: 45 minutes
  • Cook Time: 25-30 minutes
  • Serves: 6
  • Freezing: excellent

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A Sunday lunch staple in Bengali homes. Try it and it may become a weekend family tradition!

  • Ingredients:

  • Marinade:
  • 1½ lbs (680 g) white fish steaks or fillets
  • 1½ tsp (7 mL) turmeric
  • 1½ tsp (7 mL) salt
  • Curry:
  • 5 tbsp (75 mL) mustard oil, divided
  • 1 tsp (5 mL) nigella
  • 3 green Thai Chilies, slit
  • 2 medium sized tomatoes, peeled, chopped
  • 1½ tbsp (22 mL) coriander powder
  • 1 tsp (5 mL) cumin powder
  • 1½ tbsp (22 mL) ginger paste
  • Salt to taste
  • 1½ cups (375 mL) water
  • 3 tbsp (45 mL) cilantro, chopped
  • Method:

  • Pat fish dry and place in shallow dish. Sprinkle both side with turmeric and salt. Set aside for 30 minutes.
  • Heat 3 tbsp (45 mL) oil in a heavy bottom frying pan on medium high until smoky. Carefully fry fish on both sides until golden. Remove from pan to dish lined with paper towel to absorb excess oil.
  • Add remaining oil to hot pan. Add nigella and green chilies. As they sizzle, add tomatoes. Reduce heat to medium. Stir. Simmer for 3-5 minutes or until tomato turns to a loose paste.
  • Add coriander powder, cumin and ginger paste. Stir. Cook for 1 minute. Add salt and water. Increase heat to medium high and bring to boil.
  • Reduce heat to medium low. Place fish in pan and simmer 4-5 minutes.
  • Turn off heat. Garnish with cilantro. Let stand for 5 minutes.
  • Serve hot with steamed rice.
  • Tip:

  • Traditionally Macher Jhol is made with rohu. Carp, bass, tilapia and trout are good alternatives.
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