Macher Jhol
Cook Time
Prep Time
Cook Time
Prep Time
4 piecesBoal fish (large pieces)
1, largeOnion
1, mediumTomato
5-6 clovesGarlic
4 tbspMustard Oil
1 - 2Dry Red Chili
1 tspBMC Cumin Seeds (Zeera)
1 tspBMC Turmeric Powder (Haldi)
2 tspBMC Red Mirch Powder
1 tspBMC Coriander Powder (Dhania Powder)
2 tspBMC Cumin Seeds (Zeera)
1.5 tspSalt
1 tspSugar
Step 1
Wash and clean fish carefully, before adding them to a large bowl. Add ½ tsp BMC Turmeric Powder (Haldi), ½ tsp salt. Drizzle ¼ tsp mustard oil on fish pieces and set aside for 15-20 minutes
Step 2
Puree onion, garlic and ginger to make a thick paste. Use 2-3 tsp of water if necessary. Roughly chop tomato and make puree, without adding water.
Step 3
Heat the remaining mustard oil in a flat bottomed pan/wok. Add fish pieces one by one and fry until turn golden brown.
Step 4
Transfer the oil in which the fish was fried to a heavy bottomed pan/ wok. Add dried red chili and cumin seeds in hot oil and allow to splutter.
Step 5
Add onion mixture along with sugar & salt and fry for 1-2 mins or until paste is translucent. Add tomato puree with half of the BMC Red Mirch Powder and stir for 1 min.
Step 6
Add rest of BMC Red Mirch Powder along with other ground spices and continue stirring until moisture in masala evaporates and oil floats on top. Add little water at a time and keep stirring until spotting of oil appear on the side of the pan.
Step 7
Once the mixture turns to a deep red colour, with oil covering the surface, add 2 cups of warm water and bring it to boil. Add fried fish pieces one by one very carefully to the jhol/curry and allow to boil.
Step 8
Once the curry starts boiling, cover the pan and cook for 10 mins on simmer. Remove cover and check if fish is cooked thoroughly. Adjust seasoning.
Step 9
Remove fish pieces very gently as cooked fish is soft and delicate Transfer fish pieces in serving bowls and cover it with curry. Serve with steaming hot rice.