Bengali Fish Curry (Macher Jhol)

Ingredients

• 500g Rohu or Hilsa fish (cut into pieces)
• 2 medium potatoes, cut into wedges
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon turmeric powder (divided)
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon cumin powder
• 3 tablespoons mustard oil (or vegetable oil)
• ½ teaspoon nigella seeds (kalonji)
• 2 cups warm water
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Prepare the Fish

• Rub fish pieces with ½ teaspoon turmeric and a little salt. Set aside for 10 minutes.

2. Fry the Fish

• Heat mustard oil in a pan until it smokes lightly. Shallow fry the fish pieces until lightly golden. Remove and set aside.

3. Cook the vegetables

• In the same oil, add nigella seeds and green chilies. Sauté for 30 seconds.
• Add potato wedges and sauté until slightly golden.

4. Make the Curry Base

• Add chopped tomatoes, ginger paste, remaining turmeric, red chili powder, and cumin powder. Cook until tomatoes soften and oil separates.

5. Simmer the Curry

• Pour in 2 cups of warm water. Bring to a boil and let the potatoes cook until tender.

6. Add Fish & Finish

• Gently add fried fish pieces to the curry. Simmer for 5 minutes so flavors blend.
• Adjust salt as needed.

7.Serve

• Garnish with fresh coriander and serve hot with steamed rice.