Macher Jhol

Name: Macher Jhol
Yield: Serves 4–5
Cuisine: Indian
Ingredients: 2 tsp garlic paste; 4 tsp ginger paste; 4 tbsp chopped fresh coriander/cilantro leaves; 400 g/14 oz onions, finely chopped; 4–6 green chillies, slit (reduce to taste, or leave out if you don’t like too much heat); 2 tsp lemon juice; 300 g/10½ oz fresh or canned tomatoes, finely chopped; 2 tbsp ground cumin; 2 tsp red chilli powder; 870 ml/30 fl oz/3¾ cups water; 2 tsp ground coriander; salt, to taste; 4 white fish fillets (cod or sea bass, for example); 1 tsp fenugreek seeds; 1–2 large potatoes, cut into 12–16 wedges; 8–10 baby aubergines/eggplants; 2 tbsp ground turmeric; 6 tbsp mustard oil; 2 tsp cumin seeds; 1 tsp nigella seeds

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This renowned Bengali-style curry consists of chunks or slices of fish slowly simmered in a flavourful broth that is usually enriched with onions, ginger and spices. Many people also add chunks of potato and aubergine/eggplant to cook along with the fish. Macher jhol is usually served with rice.

Ingredients

4 white fish fillets (cod or sea bass, for example)
2 tbsp ground turmeric
6

Asia
India
West Bengal
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the fish fillets with the turmeric and a pinch of salt each, then set aside for 10–15 minutes.

Heat the mustard oil in a large pan over a high heat. When hot, sear the fish fillets for about 2 minutes on each side. Remove with a slotted spoon to a plate and set aside. Add the potato wedges and fry until golden on all sides, then remove and set aside. Add the baby aubergines and