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Authentic Bengali Macher Jhol served with fish, potatoes, and fresh coriander in a traditional curry bowl.

Macher Jhol Recipe

A light and flavorful Bengali fish curry made with ginger, cumin, and turmeric in a thin broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Bengali
Ingredients Method Notes

Ingredients
  

  • 500 grams Rohu or Katla fish pieces Cleaned and patted dry
  • 1/2 teaspoon Turmeric powder Divided for marination and curry
  • 1/2 teaspoon Salt Adjust to your taste
  • 3 tablespoons Mustard oil For frying and cooking
  • 1 teaspoon Kalonji nigella seeds (For tempering)
  • 1 tablespoon Ginger paste Freshly grated is best
  • 1 teaspoon Cumin powder Standard ground spice
  • 2 cups Water For the curry base
  • 2 Green chilies Slit lengthwise

Method
 

  1. Rub the fish pieces with a pinch of turmeric and a little salt. Let them sit for 10 minutes.
  2. Heat 2 tablespoons of mustard oil in a pan until it smokes slightly. Fry the fish pieces until lightly golden on both sides, then remove and set aside.
  3. In the same pan, add the remaining oil. Once hot, add the kalonji seeds and let them sizzle for a few seconds.
  4. Add the ginger paste, remaining turmeric, and cumin powder. Stir for one minute until the raw smell disappears.
  5. Pour in the water and add the green chilies. Bring the mixture to a boil.
  6. Gently slide the fried fish into the boiling broth. Cover and cook on medium heat for 8 to 10 minutes until the fish is tender.

Notes

1. Ensure the mustard oil is hot enough before frying to prevent the fish from sticking to the pan.
2. If you prefer a thicker gravy, you can lightly mash one of the cooked potato pieces if you choose to add them.
3. Always use fresh fish for the best flavor in this light curry.