Bengali fish curry, known as 'Macher Jhol', is a traditional dish that showcases the rich flavors of Bengali cuisine. This curry is made with fresh fish, aromatic spices, and a hint of mustard oil, making it a must-try for seafood lovers.
🥗 Nutrition (per serving)
250Calories
30gProtein
10gCarbs
12gFat
2gFiber
🥦 Ingredients
Main ingredients
- 500g fresh fish (such as Rohu or Hilsa)
- 2 tbsp mustard oil
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 green chilies, slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
👨🍳 Instructions
- 1Step 1: Heat mustard oil in a pan until it reaches smoking point, then reduce heat.
- 2Step 2: Add chopped onions and sauté until golden brown.
- 3Step 3: Stir in ginger and garlic paste, cook for 2 minutes.
- 4Step 4: Add chopped tomatoes and cook until soft.
- 5Step 5: Mix in turmeric, cumin, coriander powders, and salt; cook for 2 minutes.
- 6Step 6: Gently add the fish pieces, coating them with the spice mixture.
- 7Step 7: Pour in water, bring to a boil, then simmer for 15 minutes until fish is cooked through.
- 8Step 8: Garnish with fresh coriander leaves and serve hot with rice.
💡 Chef's Tips
- Use fresh fish for the best flavor.
- Adjust the spice levels according to your preference.
- Serve with steamed rice for a complete meal.
Get a Personalised Recipe from AI
Tell Jolly Good Chef what ingredients you have — get a full recipe with nutrition info in 15 seconds.
🍳 Try Free — No Card Needed
❓ Frequently Asked Questions
What type of fish is best for this curry?▾
Rohu or Hilsa are traditional choices.
Can I store leftovers?▾
Yes, store in an airtight container in the fridge for up to 2 days.
What can I substitute for mustard oil?▾
You can use vegetable oil, but mustard oil gives the authentic flavor.
Can I make this curry vegetarian?▾
Yes, replace fish with paneer or tofu for a vegetarian version.
🍽️ More Recipes