A light, soupy fish curry from Bengal, simmered with potatoes and cauliflower in a fragrant blend of traditional spices. This comforting dish is a staple in Bengali households, best enjoyed with steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 bowl(One serving consists of a piece of fish (approx. 150g) and 1 cup of curry.)
311cal
32gprotein
22gcarbs
11g
Ingredients
600 g Rohu Fish (Cut into 4-5 large steaks or pieces)
0.33 cup Mustard Oil (For frying and cooking)
2 medium Potato (Peeled and cut into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
About Macher Jhol, Steamed Basmati Rice and Aloo Bhaja
Aromatic Bengali fish curry with fluffy rice - a soul-satisfying, protein-packed comfort meal!
This indian dish is perfect for dinner. With 708.3999999999999 calories and 39.49g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
2 tsp Salt (Adjust to taste, divided use)
3 cup Water (Preferably hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Rinse the fish pieces thoroughly and pat them completely dry with paper towels. This prevents splattering during frying.
In a mixing bowl, rub the fish pieces with 0.5 tsp of turmeric powder and 1 tsp of salt, ensuring an even coating on all sides.
Set aside to marinate for 15 minutes.
2
Fry Fish and Vegetables
Heat the mustard oil in a kadai or deep pan over medium-high heat until it is very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
Carefully slide the marinated fish pieces into the hot oil. Fry in batches if necessary to avoid overcrowding.
Fry for about 3-4 minutes per side until golden brown and crisp. Gently remove with a slotted spoon and set aside.
In the same oil, add the potato cubes and cauliflower florets. Sauté for 6-8 minutes, stirring occasionally, until they are light golden brown on the edges. Remove and set aside.
3
Prepare the Curry Base (Jhol)
Reduce the heat to medium-low. In the remaining oil, add the panch phoron. Let it crackle for about 30 seconds.
Add the slit green chilies and sauté for another 30 seconds until they blister slightly.
Add the ginger paste and cook for 1 minute, stirring continuously, until the raw aroma disappears.
In a small bowl, create a paste by mixing the remaining 1 tsp turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder with 3 tbsp of water.
Pour this spice paste into the pan. Cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the masala.
Add the chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, until the tomatoes soften and turn mushy, integrating into the masala.
4
Simmer the Curry
Add the fried potatoes and cauliflower to the pan. Gently stir to coat them with the masala.
Pour in 3 cups of hot water and the remaining salt. Stir well to combine.
Bring the mixture to a vigorous boil. Then, reduce the heat to medium, cover the pan, and let it simmer for 10-12 minutes, or until the vegetables are fork-tender.
5
Finish and Garnish
Once the vegetables are cooked, gently slide the fried fish pieces into the simmering gravy. Ensure they are submerged.
Continue to simmer, uncovered, for another 4-5 minutes. This allows the fish to absorb the flavors of the jhol. Do not stir vigorously to prevent the fish from breaking.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Macher Jhol rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
