Authentic Bengali Macher Jhol with Warm Steamed Basmati Rice
Experience the comforting warmth of traditional Bengali cuisine with this light yet flavorful fish curry. Tender fish is simmered in a golden turmeric broth infused with cumin and potatoes.
40min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Marinate the fish pieces with half a teaspoon of turmeric powder and a pinch of salt for ten minutes.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking hot, then gently fry the fish pieces until golden brown. Remove and set aside.
3
In the same remaining oil, add cumin seeds and let them sputter.
4
Add the potato wedges and fry them until lightly browned on the edges.
5
Stir in the remaining turmeric powder, red chili powder, and slit green chilies, sautéing for a minute.
6
Pour in two cups of water, add salt to taste, bring the mixture to a boil, and cover until the potatoes are tender.
7
Gently slide the fried fish into the simmering broth and cook for another five minutes.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
Ingredients
500g firm white fish pieces, cleaned and patted dry
2 medium potatoes, peeled and cut into long wedges
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 tablespoon cumin seeds
2 fresh green chilies, slit
3 tablespoons mustard oil
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.