Macher Jhol ~ Bengali Fish Potato Curry

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Some recipes have a very strange way of getting into your head. Just like this peculiar Bengali delicacy of a fish curry called “Macher Jhol”. Once upon a time, this You Tube video was shared on somebody’s FB wall and I ended up watching it. I usually don’t watch any videos unless something piques me and I really don’t know what was it in this video. As soon as I heard it, it would continuously sing in my head, and I am sure if you hear it for one time, the “Macher Jhoool” that she sings will echo in your ears and head every time! To get rid of that echo, I had to make this curry after making my batch of Panch Phoron. 😀

Fish and potatoes are a very unusual combination for us. We always add our potatoes to chicken or meat, but never fish. So naturally, when this curry was served, it was met with awkward looks. But I must tell you that the combination was really delicious. I never thought that potatoes would go so well with fish. Rohu is usually the fish that is used to make this gravy. This fish is quite inexpensive, and fleshy. It tastes really good as well. Once in a while, I do buy and fry it. It is best to serve this light gravy with some steamed basmati rice or scoop it up with some soft chapathis. What’s more, the only thing you chop in this are tomatoes! 😀 So no need to cry behind slicing onions. Hehe… Off to the recipe…

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Macher Jhol ~ Bengali Fish Potato Curry

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3 -4

Author Rafeeda

Ingredients

• FOR FISH:
• 350 gm fish preferably Rohu
• 1/2 tsp turmeric powder
• Salt to taste
• FOR CURRY:
• 3 tbsp mustard oil
• 1 large potato chopped
• 1 tsp panch phoron
• 1 bay leaf
• 1 Kashmiri dry chilli
• 1 tsp ginger paste
• 1 large tomato chopped
• 1 green chilli chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp red chilli powder
• Salt to taste
• Coriander leaves for garnish

Instructions

• Marinate fish with turmeric and salt and set aside for 15 minutes.
• Heat one tbsp of oil and fry the fish both sides till light brown. Drain and set aside.
• In the same pan, add one more tbsp oil and add in the potatoes.
• Fry both sides till golden, drain and set aside along with the fish.
• Add the remaining oil and heat. Splutter the panch phoron and bay leaf.
• Add in the ginger paste and dry chilli and saute for a minute.
• Now add tomato and green chilli and saute well till tomatoes are mashed.
• Add in the turmeric, coriander and red chilli and saute till raw smell is gone.
• Pour enough water to make a curry and bring to boil. Adjust salt.
• Add the fried fish and potatoes and cook till both are well cooked and done, and the curry is slightly thickened.
• Switch off and garnish with coriander leaves.