Bengali Macher Jhol

Ingredients

• 600g rohu, carp, or any firm white fish, sliced
• 1 tsp turmeric
• 1 tsp salt
• 4 tbsp mustard oil
• 1 tsp panch phoron
• 2 dried red chillies
• 3 tomatoes, chopped
• 2 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 thumb ginger, grated
• Coriander to finish

Instructions

1. Rub fish with turmeric and salt.
2. Heat mustard oil to smoking; cool slightly.
3. Lightly fry the fish 1 min a side; lift out.
4. Temper panch phoron and dried red chilli.
5. Add tomato, ginger, ground spices and 400ml water; simmer 10 minutes.
6. Slip the fish back in; simmer 5 minutes more.
7. Top with coriander.

Serving suggestions

• Always with plain steamed rice.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions