Macher Jhol with Bori
A comforting traditional Bengali fish curry featuring tender rohu fish and sun-dried lentil dumplings simmered in a light, spiced potato broth. Best enjoyed with a mound of steaming hot white rice.
45min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Clean the fish pieces, rub them with half a teaspoon of turmeric powder and salt, and set aside for 10 minutes.
2
Heat two tablespoons of mustard oil in a kadhai until smoking hot, then fry the bori until golden brown and remove them.
3
In the same oil, fry the fish pieces gently until lightly golden on both sides. Remove and keep aside.
4
Add the remaining mustard oil to the pan, temper with black cumin seeds and slit green chilies.
5
Add the potato wedges and fry them for 3-4 minutes until slightly browned.
6
Stir in the ginger paste, remaining turmeric powder, red chili powder, and salt, cooking for a minute with a splash of water.
7
Pour in two cups of water, bring to a boil, cover, and let the potatoes simmer until half cooked.
8
Add the fried bori and gently slide in the fish pieces into the broth.
9
Cover and simmer on medium heat until the potatoes are tender and the gravy reaches the desired consistency.
10
Garnish with fresh coriander leaves and serve hot with steamed rice.
Ingredients
4 pieces Rohu or Catla fish
4 tbsp mustard oil
2 potatoes, peeled and cut into long wedges
1/2 cup sun-dried lentil dumplings (bori)
1 tsp black cumin seeds (kalonji)
1 tsp turmeric powder
1 tsp red chili powder
2 green chilies, slit
1 tbsp ginger paste
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.