Bengali Fish Curry (Macher Jhol)

This unique Bengali fish curry recipe, sees soft white fish bathed in a light and fragrant coconut sauce flavoured with mustard and poppy seeds. Macher Jhol is a quick and easy curry to make at home and one of the most fragrant and tasty fish curries ever.

Ingredients:

For the Bengal Curry Paste

▢4 dried chillies

▢1 tbsp cumin seeds

▢2 tsp coriander seeds

▢2 tsp poppy seeds (white) (often called khus khus)

▢¼ tsp turmeric

▢1 tsp salt

▢1 tsp sugar

▢½ cup coconut milk

For the curry

▢4 tbsp mustard oil

▢4 green chillies (thinly sliced) (about 2 tbsp)

▢1 tomato (chopped)

▢1 potato (cubed, about 1 cup)

▢1 cup coconut milk

▢t tbsp tamarind concentrate (diluted with a little water)

▢1.5 lb white fish (700g) (cut into large chunks) (fish suggestions below)

Garnishes

▢¼ cup cilantro (chopped)

▢¼ cup radishes (finely diced)

▢¼ cup celery (finely diced)

Instructions

For the Bengal curry paste

Add the dried chillies, cumin seeds, poppy seeds and coriander seeds to a dry frying pan and toast for 1 minute until the cumin seeds start to jump around. Remove from the heat and add to a spice grinder and grind into a fine powder. Stir in the turmeric, salt and sugar and 1/2 cup of the coconut milk and set aside.

For the curry

In a wok or deep sauce pan, heat the oil over a moderate temperature until just hot. Add the curry paste along and fry for 1 minute, until the oil separates.

Pour in the remaining coconut milk, 1/4 cup water, chopped chillies, potatoes and tomato and stir well. Bring to a boil then reduce the heat to low and simmer gently, uncovered for 12 minutes until creamy. The potatoes should be cooked too.

Stir in the tamarind liquid and then carefully add the fish chunks and simmer for 5-10 minutes (depending how large your fish pieces are), covered, without stirring until the fish is cooked through.

Remove from the heat and serve scattered with cilantro, celery and radish with plenty of fluffy basmati rice or Indian breads.

Enjoy!! 🇧🇩



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