Magur Mach Jhinga Aloo Torkari (Indian CatFish, Ridge gourd and Potato Curry)

    This is a delicious mix of Indian catfish, potatoes and rigde gourds. Serve with plain white rice.


    Dhaka, Bangladesh
    1 person made this


    • 2 magur fishes, sliced in medium sizes
    • 2 potatoes, pealed and cubed
    • 2 jhinga ( ridge gourd), peeled and cubed
    • 1.5 tablespoons of soybean oil
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of onion paste
    • 1 teaspoon of coriander paste
    • salt as needed
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • water as needed
    • 4-5 green chilies


    1. Wash the fish pieces and vegetable cubes separately. Drain the water out.
    2. Heat a pan with oil. Add the ginger, garlic, onion and coriander pastes. Stir and sprinkle salt, turmeric, red chili and coriander powders. Mix and pour in 1 cup of water and cook until the water dries up and a thick gravy forms with the oil simmering on top.
    3. Add the fish pieces and cook for just a bit until the water released dries up and again a thick gravy forms with the oil simmering on top.
    4. Pick and transfer the fish pieces on to a separate plate.
    5. Now add the vegetable slices to the gravy. Stir and cook for 10 minutes with lid on at medium heat until the water released dries up and the oil simmers.
    6. Add the fish pieces and pour in 2 cups of water. Cook with lid on medium heat for 10 minutes.
    7. Sprinkle green chilies and simmer for 2-3 minutes.
    8. Serve with rice.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)