Photograph of the finished Machher jhol

India · Canh cá khoai tây Bengal Machher jhol

Machher jhol

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 1.3 lb
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Eggplant Eggplant 8.5 oz
  • Photograph of Mustard oil Mustard oil ½ cup
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Fennel seeds Fennel seeds 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Toss the fish with turmeric powder and salt, then pan-fry in mustard oil for 2 minutes on each side and set aside.
  2. 2 Fry the diced potatoes and eggplant in the same oil for 6 minutes until golden brown around the edges.
  3. 3 Sauté mustard seeds and cumin seeds for 30 seconds, then add grated ginger and turmeric powder.
  4. 4 Pour 400 ml of hot water into a pot, add the potatoes and cook for 12 minutes, or until a toothpick can easily pierce them.
  5. 5 Add the fish during the last 5 minutes of cooking and do not stir; jhol is a light broth, so the liquid should be clear, not thick like curry.

With an appliance

  • Oven 40 min

    Replace step 5: place the fish in a heat-resistant pot, cover, and simmer on the middle rack of a 170-degree oven for 6 minutes; the even heat ensures the fish cooks without needing to be stirred, and the broth remains clear and light.

Start cooking