Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, bangali maacher jhol (simple bengal fish curry). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This is easy everyday staple recipe for every bengali at heart anywhere in the world #madethis Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish. The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice. Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry. The Macher Jhol or the Bengali fish curry recipe is traditionally made with mustard oil in a onion based gravy with aromatic spices.
Bangali maacher jhol (simple bengal fish curry) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Bangali maacher jhol (simple bengal fish curry) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have bangali maacher jhol (simple bengal fish curry) using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bangali maacher jhol (simple bengal fish curry):
- Get 5-6 pieces rohu fish (peeled and de scaled)
- Prepare 2 potatoes (cut in wedges)
- Take 1 onion (cut in slices)
- Get 3 green chilies
- Get 1 tbsp Turmeric powder
- Prepare 1 1/2 tbspCumin powder
- Make ready 1 tbsp Ginger paste
- Make ready Salt
- Prepare 4-5 tbsp Mustard oil
- Make ready 1 bay leaf(optional)
This easy tomato-based recipe can be made with catfish or mullet in mustard oil and boasts of the distinct flavor of mustard and nigella seeds. I still remember the first time I had this special fish curry. Bengali-Style Fish Stew (Maacher Jhol) No Bengali meal is complete without maacher jhol, fish simmered in a tomato-based curry scented with mustard oil and the region's distinctive mix of five. Machher Jhol or Machha Jhola is a traditional Oriya and Bengali spicy fish stew.
Instructions to make Bangali maacher jhol (simple bengal fish curry):
- Mix the raw fishes with salt and turmeric
- Fry the fish in hot mustard oil, both sides
- Keep the fishes aside once fried, add some more oil in pan and add potatoes to fry
- After the potatoes are done, pour some more oil and fry the onion with chillies
- Add bay leaf, ginger paste, turmeric and cumin powder and stir well and salt to taste
- Now pour in a cup of warm water on the mixture and add on the fried potatoes and cover and simmer it
- Once the mixture comes to boil add the fried fish
- Serve it with steamed rice
Bengali-Style Fish Stew (Maacher Jhol) No Bengali meal is complete without maacher jhol, fish simmered in a tomato-based curry scented with mustard oil and the region's distinctive mix of five. Machher Jhol or Machha Jhola is a traditional Oriya and Bengali spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent.
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