Macher Jhol

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep Ingredients & Tools

   First, gather all your tools: kadhai/wok, frying pan, mixing bowl, spatula, measuring spoons, measuring cups, knife, cutting board, and grater. Peel the 2 medium potatoes and cut them into 1.5 cm cubes. Finely chop the 1 medium tomato. Peel the 1-inch ginger piece and grate it into a fine paste using a grater or mortar and pestle. Slit the 2 green chillies lengthwise.

2. 02

   Marinate the Fish

   Take the 6 pieces of cleaned fish in a mixing bowl. Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Gently mix with your hands to coat each fish piece evenly. Let the fish marinate for 10 minutes while you prepare for frying.

3. 03

   Shallow Fry the Fish

   Place a frying pan or tawa on medium-high flame. Add 3 tablespoons of mustard oil to the pan and let it heat until it just begins to smoke lightly – this means it's hot enough. Carefully place the marinated fish pieces in the hot oil, making sure not to overcrowd the pan (you might need to fry in batches). Fry for 2-3 minutes on each side until the fish turns golden brown and slightly crispy. Remove the fried fish with a spatula and set aside on a plate.

4. 04

   Temper the Spices

   Place a kadhai or wok on medium flame. Add the remaining 3 tablespoons of mustard oil. Once the oil is hot (it will shimmer), add 1 teaspoon of panch phoron. Let it splutter for about 15-20 seconds until you smell a fragrant, nutty aroma and the seeds turn slightly darker. Be careful not to burn them.

5. 05

   Sauté Potatoes and Tomatoes

   Immediately add the cubed potatoes to the kadhai. Stir well with a spatula and cook for 3-4 minutes on medium flame until they start to get a light golden color on the edges. Now, add the finely chopped tomato and the grated ginger paste. Mix everything together and cook for another 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.

6. 06

   Add Spices and Water

   Add 1 teaspoon of turmeric powder and 1 teaspoon of salt to the kadhai. Stir well to combine with the vegetables. Pour in 2 cups (480ml) of water. Bring the mixture to a boil on high flame. Once it's boiling, reduce the flame to medium-low.

7. 07

   Simmer the Curry with Potatoes

   Cover the kadhai with a lid and let the curry simmer for 8-10 minutes, or until the potatoes are tender when poked with a knife. Check periodically to ensure it's not boiling over. The gravy will thicken slightly and the potatoes will be cooked through.

8. 08

   Add Fish and Chillies

   Gently add the shallow-fried fish pieces and the slit green chillies to the simmering curry. Make sure the fish is partially submerged in the gravy. Do not stir too vigorously, as the fish is delicate.

9. 09

   Final Simmer

   Cover the kadhai again and let it simmer on low flame for another 5-7 minutes. This allows the fish to absorb the flavors of the curry and cook through completely. The gravy will thicken a little more and the fish will be flaky. Turn off the flame.

10. 10

    Serve

    Your Macher Jhol is ready! Let it rest for 5 minutes before serving. Serve hot with steamed rice. Be gentle when serving to keep the fish pieces intact.