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Machcher Jhol Recipe

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Machcher Jhol
  • Recipe Servings: 4
  • Cook Time:

A household staple in every Bengali home, fish curry made in mustard oil.

Ingredients of Machcher Jhol

  • 500 gm fish (of your choice) - cut into 2 1/2 cm/1" thick slices, diagonally
  • 1 tsp turmeric
  • 1/2 tsp salt or to taste

  • Grind together:
  • 1 1/2 cup onion - roughly chopped
  • 1 tsp garlic - chopped
  • 2 tsp ginger - chopped
  • 2-3 dried red chillies
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric

  • To proceed:
  • 1/2 cup mustard oil
  • 1 tsp onion seeds
  • 1/4 tsp cinnamon - broken in small pieces
  • 4 cloves
  • 4 green cardamoms
  • 1 bay leaf
  • 2 green chillies - slit lengthwise
  • 3 cups water
  • coriander leaves for garnish

How to Make Machcher Jhol

  1. Wash the fish and apply the 1/2 tsp salt and 1 tsp turmeric over all the pieces.
  2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
  3. Lift the fish out of the oil, and keep aside. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
  4. Sautée till fat separates, then add the green chillies and stir fry a few times.
  5. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
  6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done), and serve hot garnished with the coriander leaves.

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