Welcome, fish lovers, today, we’re cooking up a storm with macher jhol, a quintessential Bengali fish curry recipe that’s sure to reel you in. This dish is a symphony of spices, a melody of mustard, and a harmony of herbs that will make your taste buds sing. So grab your aprons, and let’s dive into the delicious world of Bengali fish curry!
Ingredients
- 500g fish Bhetki/Illish from FreshToHome. Our fish are formalin & ammonia free and directly sourced from fisherfolk, guaranteeing you the freshest delicacy possible!
- 2 potatoes, cut into wedges
- 1 eggplant, sliced
- 1 cup cauliflower florets
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tbsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp mustard oil
- 1 tsp nigella seeds (kalonji)
- 1 tsp cumin seeds
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1.
Fishy Business
Marinate the fish pieces with turmeric powder and salt. Set aside for 15 minutes.
2.
Oil Boil
Heat mustard oil in a pan until smoking. Add nigella seeds and cumin seeds, letting them sizzle.
3.
Veggie Delight
Add the potato wedges, eggplant slices, and cauliflower florets. Sauté until they start to soften.
4.
Tomato Tango
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
5.
Spice Symphony
Add turmeric powder, red chilli powder, and salt. Mix well to coat the vegetables with the spices.
6.
Water Wonderland
Pour in enough water to create a light curry base. Bring it to a boil.
7.
Fish Finale
Gently add the marinated fish pieces to the curry. Simmer for 15-20 minutes until the fish is cooked through and the vegetables are tender.
8.
Garnish and Serve
Garnish with fresh coriander leaves and serve hot with steamed rice. Enjoy the wholesome goodness of Bengali macher jhol!
A great side dish: Bengali Fish Fry!
Now, let’s take a crispy detour with a perfect Bengali fish fry recipe. This bengali fish fry masala snack is a favourite at Bengali gatherings and is a great crunchy side to any of the fish curry delicacy
Just Marinate the fish fillets with ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt. Dip each marinated fish fillet into the beaten eggs, then coat thoroughly with breadcrumbs. Fry the coated fish fillets until golden brown and crispy on both sides. Here’s a small addition to turn this into Bengali fish fry masala recipe – Add a generous dose of chaat masala
Curry Variations: A Sea of Flavours
Creamy Dreams: Doi Maach Recipe
No Bengali feast is complete without the creamy, tangy doi maach. This yogurt fish curry is a perfect blend of spices and yogurt, creating a rich and luscious dish that’s hard to resist.
Mustard Marvels
When it comes to Bengali cuisine, mustard is the reigning champion, especially in the iconic dish sarson bata maach. This quintessential bengali mustard fish curry, often referred to as shorshe maach, highlights the bold flavours of shorshe bata (mustard paste). The tangy and robust Bengali fish curry mustard combines perfectly with tender fish, offering a flavour explosion that is both exciting and comforting. With each bite of this bengali fish curry with mustard paste, you’ll be transported to the heart of Bengal, where mustard’s pungency and depth are celebrated in every mouthful.
Coconut Cravings
Indulge in the creamy and comforting Bengali fish curry with coconut milk. The sweet, nutty flavour of coconut milk perfectly complements the spices, creating a heavenly dish that’s hard to resist. The golda chingri malai curry and bagda chingri malai curry recipe is another luscious option featuring prawns in a rich coconut milk gravy.
Veggie Delights
Add a nutritious twist with bengali fish curry with vegetables. Combining fish with seasonal veggies like eggplant, cauliflower, and potatoes, this dish is a wholesome and hearty meal. The pabda macher jhol is a fantastic example, blending catfish (pabda) with an array of vegetables.
Dry Delicacies
For those who love intense flavours, the Shutki Maach or dry fish curry Bengali style is an acquired taste and is a must-try. This dish packs a punch with its concentrated spices and flavours, offering a unique taste experience.
Bangladeshi Beauties
Bengali and Bangladeshi fish curries share a common heritage but exhibit distinct differences. Bengali fish curries often emphasise the use of mustard, whereas Bangladesh fish curry is known for its robust and spicy flavour, using a more extensive array of spices and chilies to create deep, intense heat. From the aromatic Bangladesh fish curry recipe to the spicy and rich variations, these dishes are a must-explore for any curry enthusiast.
Fin-Tastic Favourites: The Must-Try Fish in Bengali Curries
Bengali fish curries are renowned for their diverse selection of fish, each bringing its unique flavour to the table. The gurjali fish recipe showcases the firm texture and mild taste of gurjali (Commonly known as Indian Salmon or Vazhmeen or Raavas), making it perfect for spicy preparations.
Hilsa fish curry, a quintessential Bengali dish, made from fish hilsa (or Ilish / Palla/ Pulasa)is prized for its rich, buttery flavour and delicate texture, making it a monsoon favourite. Pabda macher jhol features the soft and succulent pabda fish or catfish, ideal for light, brothy curries that are both comforting and flavorful. Meanwhile, the parshe fish recipe highlights the subtle sweetness and tender flesh of parshe ( also known as Shorda / Boi / Kanambu / Gold Spot Mullet), often cooked with mustard or yogurt for a delightful culinary experience. Each fish adds its distinct taste and texture, making Bengali fish curries a true celebration of flavours.
Conclusion: A Feast Fit for the Fish-Loving Royals!
And there you have it, folks—a fin-tastic array of Bengali fish curry recipes that promise to take your taste buds on a thrilling ride. From the classic macher jhol to the creamy indulgence of doi maach, and the crispy delight of bengali fish fry, each dish is a testament to the rich culinary heritage of Bengal. So, grab your spatula, put on your apron, and dive into the delicious world of Bengali fish curries.
SUBMITTED BY:
Nikita Goswami
FreshToHome Customer, Since 2023
Fish Lover & Home Chef