In a Bengali home, maacher jhol is not a special-occasion dish — it is everyday food. The curry is light and thin, meant to be mixed into steamed rice, and it owes its character to two things: fresh river fish and mustard oil. The fish is first fried in mustard oil, and the same oil then carries the tempering and spices into the gravy.
Ingredients
- 500 g rohu or katla steaks
- 1 tsp turmeric powder (divided)
- Salt to taste
- 4 tbsp VedSaras Wood Press Black Mustard Oil
- ½ tsp panch phoron (or ¼ tsp kalonji)
- 2 green chillies, slit
- 1 medium potato, cut into wedges
- 1 medium tomato, chopped
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp Kashmiri red chilli powder
- 1½ cups hot water
- Fresh coriander, to finish
Method
- Rub the fish with ½ tsp turmeric and a little salt. Set aside for 15 minutes.
- Heat the mustard oil in a kadhai until it just smokes, then lower the heat. Fry the fish 2–3 minutes per side until lightly golden. Lift out and keep aside.
- In the same oil, fry the potato wedges until the edges turn golden. Remove.
- Add the panch phoron and green chillies. When they crackle, add the ginger paste and the remaining turmeric, cumin, coriander and chilli powders mixed with 2–3 tbsp water. Cook until the oil separates.
- Add the tomato and cook until soft. Return the potatoes, pour in the hot water, add salt and simmer for 8–10 minutes until the potatoes are nearly done.
- Slide in the fried fish and simmer gently for 5 minutes — avoid stirring too much so the pieces stay whole. Finish with coriander and serve with steamed rice.
Kitchen tips
- The jhol should be thin and flavourful, not thick. Add a little more hot water if needed.
- Fry the fish on medium heat; very high heat can make the outside harden before the inside is cooked.
Made with
VedSaras™ Wood Press Black Mustard Oil
Deep amber and boldly pungent, slow-pressed from black mustard seed in a traditional wooden ghani. Available in 1000 ml and 500 ml.
View the oil
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