Entree: India – Bengal – মাছের ঝোল ➤ Macher Jhol (Light Bengali fish curry in a spiced, turmeric-mustard broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 medium fish pieces (bone-in), approx. 1 1/4 lb (560 g) total (preferably rohu, hilsa, or tilapia)
- 3 tbsp (45 ml) mustard oil
- 1/2 tsp (2 g) panch phoron (Bengali five-spice blend)
- 1 large bay leaf
- 1/2 tsp (2.5 g) cumin seeds
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) Kashmiri red chili powder or mild chili powder
- 1 tsp (2 g) coriander powder
- 1 tsp (5 ml) ginger paste
- 1 tsp (5 ml) garlic paste
- 1 medium tomato, chopped — about 1 cup (150 g)
- 2 medium potatoes, peeled and cut into 1-inch pieces, approx. 10 oz (300 g)
- 2 green chilies, slit
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, adjust to taste
- 1 1/2 cups (360 ml) water (or as needed for broth)
- 2 tbsp (30 ml) fresh lemon juice or tamarind water
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Pat the fish pieces dry and lightly salt; set aside for 10 minutes while you prepare spices.
2. Heat mustard oil in a wide, shallow pan until smoking point, then reduce heat; add panch phoron and cumin seeds and fry briefly until they sizzle and become fragrant.
3. Add bay leaf, ginger and garlic pastes, and chopped tomato; sauté until tomatoes soften and oil separates, 4–5 minutes.
4. Stir in turmeric, red chili powder, and coriander powder; cook 30 seconds, then add the potato pieces and toss to coat with the spices.
5. Pour in 1 1/2 cups (360 ml) water, add sugar and salt, bring to a gentle simmer and cook until potatoes are nearly tender, about 10 minutes.
6. Gently add the fish pieces and slit green chilies to the simmering broth; simmer on low heat for 6–8 minutes until fish is cooked through and flakes easily.
7. Finish with lemon juice or tamarind water to brighten the broth, adjust salt, and remove from heat.
8. Garnish with cilantro if using and serve immediately with steamed rice.