Macher Jhol with Kolmi Saag
A comforting traditional Bengali fish curry simmered with fresh water spinach and light spices. This rustic preparation balances earthy greens with tender fish in a soothing turmeric broth.
50min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Clean and wash the fish pieces thoroughly, then rub them with a pinch of turmeric and salt.
2
Heat mustard oil in a kadai until smoking hot, and gently fry the fish pieces until light golden on both sides; remove and set aside.
3
In the same remaining oil, add pancha phoran and slit green chilies, letting them splutter for a few seconds.
4
Add the potato wedges and sauté for about 3 minutes until slightly browned.
5
Add the chopped kolmi saag and stir well until the greens wilt down.
6
In a small bowl, mix turmeric powder, cumin powder, and red chili powder with a little water to form a paste, then add it to the pan.
7
Sauté the spices well with the greens and potatoes until the oil separates.
8
Pour in 1.5 cups of water, add salt to taste, and bring the mixture to a boil.
9
Gently slide in the fried fish pieces, cover with a lid, and let it simmer on medium heat for about 10 minutes until the potatoes are cooked and the gravy is light.
10
Serve hot with steamed white rice.
Ingredients
500 grams freshwater fish pieces (such as rohu or katla)
2 cups fresh kolmi saag (water spinach), washed and chopped
1 medium potato, cut into thick wedges
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon cumin powder
1 tablespoon mustard oil
1/2 teaspoon pancha phoran (Bengali five-spice blend)
2 green chilies, slit
Salt to taste
1.5 cups water
*This AI-generated recipe may contain inaccuracies.