Recipe: Tasty Bengali fish curry (Maacher Jhol with veggies and Bori)

Bengali fish curry (Maacher Jhol with veggies and Bori). This Bengali recipe is known as maacher kalia or maacher jhol and is a fish curry with potatoes dish that is popular in many Indian families. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Rui Maacher Jhol - Known as one of the signature dishes from the ever-delicious Bengali cuisine, this spiced fish stew is truly a dish that has my heart.

Ma, made bottles and bottles of Tomato ketchup which we hung on to until April or even May and after that dearly missed the maacher jhol with tomatoes and generous garnish of coriander which was a. Macher Jhol , Fish Curry , popular Bengali fish fry. Rohu fish (labeo rohita) kalia - a spicy delicious Indian Bengali's favourite fish dish. You can have Bengali fish curry (Maacher Jhol with veggies and Bori) using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Bengali fish curry (Maacher Jhol with veggies and Bori)

1. It's 2 pieces of fish (Rohu / Kaatla).
2. You need 1 of potato.
3. Prepare 1/2 of ridge gourd or any vegetable (broad beans / cluster beans).
4. Prepare as required of coriander leaves.
5. You need 1/2 teaspoon of kalonji (kalo jeera).
6. You need 1 teaspoon of cumin powder.
7. It's 1 teaspoon of coriander powder.
8. Prepare 1/2 teaspoon of turmeric.
9. It's As per taste of Salt.
10. You need 2 tablespoons of cooking oil (preferably mustard oil).
11. Prepare Few pieces of Bori / Vadiyam.
12. It's 1 of green chilli.

It is widely available in south east Asian countries including eastern India, Bangladesh, Nepal, Myanmar and Pakistan. Home » Maacher Jhol (Bengali Fish Curry). This is an easy Bengali fish recipe. They say smaller fish tastes better, so I truied this recipe with Baby Rohu fish and it tasted quite amazing.

Bengali fish curry (Maacher Jhol with veggies and Bori) step by step

1. Heat oil and fry fish (just lightly)..
2. Keep the fish aside once fried and fry kalonji for a little while..
3. Add green chillies and saute for a while..
4. Add all the dry ingredients (masala) and fry for a while..
5. Add little water just to create a paste of the masala..
6. Add the veggies and little water. Saute for 5 mins..
7. Add the fish and let it absorb the flavour of the masala (roughly 2 to 3 mins)..
8. Add water to help the veggies and fish cook enough for roughly 5 to 7 mins..
9. Add fresh coriander leaves and let it boil for 2 mins in the gravy..
10. Deep fry the Bori / Vadiyam in a different tawa and then add them to the fish curry. Give it a quick boil so that the crispies soak in a little gravy. Do not over boil as otherwise it will soak up the gravy too much and will become soggy..
11. Plate in a bowl, add some more fresh coriander and serve it with hot plain rice..

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 spices: toasted fenugreek, nigella, cumin, black mustard, and fennel seeds. Maacher Jhol is a heartwarming tale of a world renowned master-chef returning to his roots through a bowl of fish curry, the quintessential Bengali delicacy. During the Paris schedule, the Maacher Jhol team was on tenterhooks for the last shot when the Eiffel Tower gets lit up in dazzling golden light. Fish and a medley of winter vegetables. Perfumed with ginger and whole spices.