Machher Jhol Recipe

Machher Jhol Recipe
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People often say that if you take away the machh (fish) from Bengali cuisine, you take away the soul of the entire region. Fish curry is an integral part of daily Bengali cooking. It is simple, yet so lipsmackingly delicious, made with fresh fish cooked in a blend of spices and garnished with coriander leaves. The aroma will leave you mesmerized.
Machher Jhol Recipe
Difficulty Average
Rating 6.5 / 10 (4 votes)
Recipe Type Non Veg.
  • 1 White fish, cut into 4 pieces (30mm chunks)
  • 2 tsp Ginger, shredded
  • 2 tsp Green chili, chopped
  • 1 tsp Turmeric powder
  • 2 tbsp Black mustard seeds
  • 2 tsp Panch phoron (equal parts of whole cumin, fennel, fenugreek, nigella and mustard seeds)
  • 150 ml Water
  • Mustard oil, for frying
  • Salt to taste
How to make Machher Jhol:
  • Heat oil in a kadhai or wok and fry the fish for 20 minutes. Set aside.
  • Make a fine paste of ginger, chili, turmeric and mustard seeds, with a little water, in the food processor/mixi.
  • Heat oil in a pan and add panch phoron.
  • When the seeds crackle, add the mustard paste and salt.
  • Cook for 5 minutes, stirring all the while.
  • Add fish and rest of the water. Simmer for 5 minutes.
  • Serve hot with boiled rice.
  • Machher Jhol is ready.