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Macher Jhol
4.9 from 141 votes

Macher Jhol

Macher Jhol is a traditional Bengali fish curry featuring rohu fish cooked with potatoes, eggplant, and a blend of spices in mustard oil. It delivers a balanced mix of savory, spicy, and tangy flavors with tender vegetables and flaky fish. The use of mustard oil and panch phoron gives the dish its distinctive regional character.

Prep Time
15 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Indian

Ingredients

  • 4 pieces rohu fish
  • 1/2 tsp cumin
  • 1/2 tsp red chili pepper
  • 1 tsp ginger paste
  • 1/2 cup tomato puree
  • 2 potato chopped, medium
  • 1 1/2 cup water
  • 1 tsp Turmeric
  • 1 tsp panch phoron
  • 1/2 tsp garam masala powder
  • 1 onion medium pureed
  • 1 eggplant aka brinjal
  • 4 tbsp mustard oil
  • salt as required
FOR GARNISHING:
  • 4 green chilli sliced
  • 2 Coriander leaves

Instructions

How to Make Macher Jhol:
    Cup of Yum
  1. Marinate the fish in half the turmeric and salt. Use only half of the turmeric and salt.
  2. Heat the oil in a pan and fry the marinated fish. Drain the excess oil and put aside.
  3. In the same pan, fry the potato and eggplant. Put aside.
  4. Add the panch phoran masala and onions and fry till the onion becomes translucent.
  5. Add the tomato purée and ginger paste. Keep stirring.
  6. Add the cumin powder, red chili, turmeric powder, and a little water.
  7. Cook and mix all the ingredients well till the oil separates.
  8. Add salt and cook for another 2 mins.
  9. Add the fried fish and cook for 5 mins then add water.
  10. Reduce the heat and let the gravy simmer.
  11. When cooked, turn off the heat and add the garam masala powder, cilantro leaves, and green chilis to garnish. Serve hot.