Machher Jhol (Bengali Fish Curry)

Machher jhol – fish in a thin, soupy gravy – is everyday food in every Bengali home in Kolkata. The fish is first fried in mustard oil with turmeric, then simmered with potatoes and the Bengali five-spice mix panch phoron. Eaten with plain rice, it tastes like home.

Video by Satyam’s Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 30 min
• gluten-free · dairy-free
• Famous in Kolkata (West Bengal)

Ingredients

• 600 g firm white fish or carp, in steaks
• 1 tsp turmeric
• 1½ tsp salt
• 4 tbsp mustard oil
• 2 potatoes, cut into long wedges
• 1 tsp panch phoron
• 2 dried red chillies
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp cumin powder
• 1 tsp Kashmiri chilli powder
• 2 green chillies, slit
• fresh coriander

Method

1. Rub the fish with half the turmeric and half the salt.
2. Heat the mustard oil in a wide pan until it just smokes, then lower the heat. Fry the fish 2 minutes per side until lightly golden and set aside.
3. In the same oil fry the potato wedges with a pinch of turmeric until golden on the edges, then remove.
4. Add panch phoron and dried chillies; when they crackle add tomato, ginger, cumin, chilli powder and the remaining turmeric and salt. Fry until the tomato breaks down.
5. Pour in 600 ml hot water, add the potatoes and simmer for 10 minutes until they are tender.
6. Slide in the fish and green chillies and simmer gently for 5 minutes. Scatter coriander and serve with plain rice.

Tip: Heating mustard oil until it smokes takes away its raw sharpness – the classic Bengali way.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.