Maccher Jhol
A light and soulful Bengali fish curry made with rohu fish simmered in a fragrant, thin gravy of tomatoes and spices. This everyday classic is simple, comforting, and incredibly flavorful, perfect with steamed rice.
For 4 servings
Marinate the fish
Clean the fish pieces thoroughly. Pat them dry and marinate with half of the turmeric powder and half of the salt. Let it sit for 10 minutes.
TIPMake sure the fish is dry before applying the marinade; this helps it stick better and prevents splattering during frying.Shallow fry the fish
- Heat 1 tablespoon of mustard oil in a kadai or pan over medium-high heat until it's almost smoking.
- Carefully place the marinated fish pieces in the hot oil.
- Fry for 2-3 minutes on each side until they are light golden brown.
- Remove the fish from the pan and set aside.
TIPDon't overcrowd the pan. Fry the fish in batches if needed to ensure they get a nice color without steaming.Temper the spices
In the same pan, add the remaining 1 tablespoon of mustard oil. Once hot, add the panch phoron and slit green chilies. Let them splutter for about 30 seconds.
Build the gravy base
- Add the finely chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in the tomato puree and cook for 2-3 minutes.
Cook the masala
Add the remaining turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook the masala on low heat for 2-3 minutes, until you see oil starting to separate from the mixture.
TIPIf the masala starts sticking to the pan, add a splash of water to prevent it from burning.Simmer the jhol
- Pour in 2 cups of warm water and add the remaining salt. Stir well and bring the gravy to a rolling boil.
- Gently slide the fried fish pieces into the boiling gravy.
- Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, allowing the fish to absorb the flavors of the jhol.
Garnish and serve
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
Serve hot
Serve the delicious Maccher Jhol hot with a side of steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Bengali taste, using mustard oil is highly recommended.
- 2The consistency of Maccher Jhol is traditionally thin (patla), so don't reduce the gravy too much.
- 3You can also add some diced potatoes or cauliflower florets. Fry them after the fish and add them to the gravy to boil before adding the fish.
- 4Adjust the green chilies and red chili powder according to your spice preference.
- 5Using warm water for the gravy helps maintain the temperature and enhances the flavor.
Frequently asked questions
Yes, Maccher Jhol is considered a very healthy dish. It is light, low in fat, and rich in protein and omega-3 fatty acids from the fish. The use of various spices also adds antioxidant benefits.
