Photograph of the finished Macher jhol

India · Canh cá cà ri Bengal

Macher jhol

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 600 g
  • Photograph of Potato Potato 400 g
  • Photograph of Tomato Tomato 4
  • Photograph of Mustard oil Mustard oil 60 ml
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Ginger Ginger 16 g
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Chilli Chilli 2
  • Photograph of Herbs Herbs 20 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the fish with turmeric powder and salt for 10 minutes.
  2. 2 Heat mustard oil until very hot, then fry the fish for 2 minutes on each side, remove and set aside.
  3. 3 Add cumin powder and ginger to a pan with oil, stir for 1 minute to release the aroma.
  4. 4 Add the sliced potatoes, tomatoes, chili powder, and 300 ml of water, and cook for 12 minutes until the potatoes are tender.
  5. 5 Add the fish and green peppers and simmer for 6 minutes, sprinkle with cilantro, then turn off the heat.

With an appliance

  • Oven 47 min

    Replace step 5: place the fish in a covered pot and simmer at 175 degrees for 7 minutes; the cooking time is almost the same as on a stovetop, but the fish doesn't break apart easily, and the potatoes from step 4 are still cooked through. The sealed pot retains water, so the soup is slightly thinner.

Start cooking