Bengal Special Macher Jhol Recipe

Yet another recipe, but my mom’s! Well, this has been her go to recipe always, and now mine! Whenever it’s a rush or even a lazy Sunday, I go for this one!

Well, even today I cooked this one!

INGREDIENTS

• 500 gms Rohu/Katla fish pieces
• Kalo jeera / nigella seeds / kala jeera
• 3 tsp salt
• 1.5 tablespoon ground turmeric
• 6 tbsp of mustard oil
• 2 garlic cloves
• 1 knob of ginger, 1.2cm long, peeled
• 3-4 green chilies and 2 dried red chilies (as per taste)
• 2 medium sized tomato
• 200g of tomatoes, cut into 2.5cm cubes
• 200ml of warm water
• sugar as per taste
• Fresh chopped coriander leaves (optional)

It’s prep time!

• Clean the fish pieces well and drain the water fully
• Rub the fish well with salt, turmeric and few drops of mustard oil. Keep it aside for 5 mins
• Make a paste of tomato, ginger and chilies together. Try not to use extra water

Let’s Cook!

• Pour mustard oil in the frying pan
• Once the oil is hot, place the fish pieces and fry till they turn golden brown and drain into a bowl
• Add kalo jeera and sliced green chili in oil. Add the paste.
• Cook the paste for few minutes till the oil separates.
• Add water
• Once the water starts boiling, add the fish pieces and let it cook till the fish gets tender and the colour of the curry starts changing and start getting thicker
• Switch it off, garnish with coriander leaves and serve hot with Rice.

OPTIONAL

You can add potato slices or eggplant.
Fry them after frying the fish pieces and keep aside. Add them to the curry at the same time while adding the fish.

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