Macher jhol

    1 hour 20 mins

    This is one of my family's staple food item. Especially, after a long travel or after a series of rich and heavy meals this is what we would crave for. Even on a special occasion, we would have this as a comfort food to balance with all the rich food. This is particularly a hot favorite of my mom and sister and they would even make it a one pot meal sometimes by adding some vegetables.


    California, United States
    28 people made this

    Serves: 5 

    • 1 small sized fish (preferably rohu)
    • turmeric powder
    • salt to taste
    • 2 medium potatoes
    • 5 green chillies
    • 1.5 tbsp coriander seeds
    • 1 tspn cumin seeds
    • 3 tblsp mustard oil

    Prep:20min  ›  Cook:30min  ›  Extra time:30min setting  ›  Ready in:1hr20min 

    1. Clean, cut and take off fish head. Clean inside of the fish and wash thoroughly. Cut the fish into half-inch thick slices.
    2. Pat dry with a kitchen towel and apply salt and turmeric powder.
    3. Wash, take off and cut potatoes into half-inch thick finger sized pieces.
    4. Wash, take off stems and slit the green chillies.
    5. Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
    6. Heat up mustard oil in a skillet till it just reaches smoking point.
    7. Remove, cool and heat up the oil again on medium heat.
    8. Mix in the fish slices, few at a time and fry for a minute on each side. Remove and keep aside.
    9. Mix in potato pieces to the pot and stir fry for 2-3 minutes. Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
    10. Mix in coriander, cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
    11. Mix in 2 cups of water, sauteed potatoes, salt and simmer (boil slowly at low temperature) for 4-5 minutes or until the potatoes are completely cooked.
    12. Gently slide in fried fish slices in the pot and simmer (boil slowly at low temperature) for 2 to 3 minutes or until the fish is cooked.
    13. Serve hot with steamed rice.

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