Macher Jhol

Name: Macher Jhol (A typical Bengali fish curry cooked in mustard oil)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons ginger-garlic paste; 1 teaspoon ground cumin; 1 teaspoon red chile powder; 2 medium tomatoes, puréed; 1⅓ pounds (600 grams) rohu (or any other freshwater fish), cut into 8 pieces; ½ teaspoon ground turmeric; 1 teaspoon table salt; 2 medium potatoes, each cut into 6 pieces; ¼ cup (50 ml) filtered mustard oil (see Note); 1 bay leaf; 1 medium red onion, finely chopped

A typical Bengali fish curry cooked in mustard oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

A Bengali meal is highlighted by the fish preparation, and this is one of the most popular curries in the region. It is a thin curry, but the flavor of the mustard oil is striking. If you replace the mustard oil with vegetable oil, remember that the dish will loose its traditional flavor. Serve this with steamed rice.

Ingredients

1⅓ pounds (600 grams) rohu (or any other freshwater fish), cut into 8 pieces
1

Asia
India
West Bengal
Fish course
Pescatarian
Gluten-free
Spicy

Method

Wash the fish pieces thoroughly under running water and drain in a colander. Place them in a bowl, add ½ teaspoon of the salt and ¼ teaspoon of the turmeric, and stir well. Put in the