Machli ka Jhor

Name: Machli ka Jhor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g fish (firm fish steaks or large pieces, cleaned); 2 tbsp mustard oil; 1 pcs potato (medium, peeled and cut into thick wedges); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (made into a paste); 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin seeds; 1 pcs bay leaf; 0.5 tsp salt; 2 cup water (for the gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(67)

TASTE SCORE

8/10

A light, home-style fish curry with mustard oil, tomato, and warming whole spices. This eastern Indian favorite has a thin, flavorful gravy that tastes especially good with plain steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

372 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Season the fish and potato.
1.Rub the fish pieces with half the turmeric powder and a small pinch of salt.
2.Rub the potato wedges with a small pinch of the remaining turmeric powder.
3.Keep both aside for 10 minutes while you prepare the other ingredients.
TIPA short rest helps the fish hold its seasoning better when fried.
fry · ~8 min
Fry the fish and potato lightly.
1.Heat mustard oil in a kadai until it just begins to smoke lightly, then lower the heat.
2.Slide in the fish pieces and fry briefly on both sides until lightly sealed, about 1 minute per side.
3.Remove the fish to a plate.
4.Add the potato wedges to the same oil and fry until lightly golden at the edges, 4 to 5 minutes.
5.Remove and keep aside.
TIPDo not fully cook the fish at this stage or it may break in the gravy.
saute · ~6 min
Build the gravy base.
1.In the same pan, add cumin seeds and bay leaf.
2.When fragrant, add ginger paste and sauté for 30 seconds.
3.Add chopped tomato, the remaining turmeric powder, red chili powder, and the remaining salt.
4.Cook until the tomatoes soften and turn pulpy, 4 to 5 minutes.
TIPIf the masala sticks, splash in a spoonful of water instead of adding more oil.
boil · ~5 min
Add water and bring the jhor to a boil.
Pour in the water and mix well, scraping up any masala from the bottom of the pan. Add the slit green chilies and bring the gravy to a lively boil.
simmer · ~13 min
Simmer with the potato and fish.
1.Add the fried potato wedges and simmer for 6 to 8 minutes until nearly tender.
2.Gently slide in the fried fish pieces.
3.Simmer 4 to 5 minutes more until the fish is cooked through and the potato is tender.
TIPShake the pan gently instead of stirring hard so the fish stays in one piece.
garnish
Finish with coriander leaves.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil until it just smokes, then reduce the flame; this tames its raw sharpness without losing its Bengali character.
2
Pat the fish dry before rubbing with turmeric and salt so it seals faster and is less likely to splutter in the oil.
3
Lightly fry the fish only until the outside firms up; over-frying makes it dry and prone to breaking in the thin jhor.
4
Cut potato wedges fairly thick so they hold their shape through frying and simmering without falling apart.
5
Cook the tomatoes until they look pulpy and the oil starts separating slightly; that gives the broth a fuller flavor despite being light.
6
Add the fish after the potatoes are nearly tender, otherwise the fish can overcook before the potato is done.
7
This curry tastes even better after a short 15-20 minute rest off the heat, which lets the fish and potato absorb the gravy.