Lite Fish Curry – Bengali style ( Machher Jhol )

This is one wonderful and yet simple fish curry which I learned from my mother. The recipe goes here..

Patla Machher Jhol

  • Ingredients :
  1. Fish – I used 4 pieces from one whole rohu fish of 1.5 kg.  It tastes best if carp type fish is used. I stick to rohu or katla only when I’m preparing this particular dish
  2. Potato ( washed and peeled ) – 1 large, cut into long slices as shown in the picture
  3. Panch Phoron ( Whole spice blend consisting of Black cumin [ kalojire ], fenugreek seed, cumin seed, fennel seed, radhuni [ if unavailable radhuni can be replaced with celery seed ] in equal parts – 1 and 1/2 tsp
  4. Ginger paste – 1 and 1/2 tsp
  5. Cumin powder – 1 and 1/2 tsp
  6. Green chili – 4-5 ( slit lengthwise )
  7. Turmeric powder – 1 tsp
  8. Salt – as needed
  9. Mustard oil – 4-5 tbsp
  • Method :
  1. Rub the fish pieces well with salt and turmeric powder. Keep aside for 30 minutes
  2. Heat oil in a pan and fry the fish pieces until they become golden to golden brown. This may take 4-5 minutes. Remove the pieces from the pan and keep aside. After frying the fish pieces if oil in the pan seems too much, you can remove 1 tbsp of oil from the pan
  3. In the same pan throw in the Panch Phoron and fry. Be careful not to burn them, you’ll get to know when they are done by the smell. This may take 3-4 minutes
  4. Now add the potato and fry until the potato pieces become golden to golden brown
  5. Add ginger paste, cumin powder, turmeric powder and fry until the raw smell goes away. It may take 7-8 minutes. Stir continuously to avoid sticking to the pan. If it sticks to much add 1-2 tsp water
  6. When done, add 4-5 cups of water and salt accordingly and put the fish pieces in there
  7. Cook covered in a medium heat for 20 – 30 minutes or when you think that both the fish and the potato are done
  8. Remove from heat add coriander leaves

Have it with hot rice. It tastes superb if the juice of a slice of lemon is added in the rice. Enjoy!!


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