Hello everyone, I am Rikta Mondal and welcome to Yum Yum Palates. Today I am going to share Bengali Macher Jhol recipe with you step by step with special tips, hope you will enjoy it. Let's take a look.
 |
| Bengali Macher Jhol recipe |
Bengali cuisine is known for its aromatic and flavorful dishes, and Bengali Macher Jhol is no exception. It is a classic Bengali fish curry that is easy to make and tastes absolutely delicious. This dish is a staple in Bengali households and is enjoyed with steamed rice.
In this blog, we will guide you through the step-by-step process of making Bengali Macher Jhol along with some special tips to make it even more delicious.
Ingredients:
- 4-5 pieces of fish (rohu or katla)
- 2-3 medium-sized potatoes, chopped
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 bay leaf
- 2-3 green chilies
- 2 tablespoons mustard oil
- Salt to taste
- 2 cups of water
Instructions:
Wash the fish pieces thoroughly and rub them with a little bit of turmeric powder and salt. Keep it aside for 15-20 minutes.
Heat the mustard oil in a pan on medium heat. Once the oil is hot, add the fish pieces and fry them until they are golden brown. Take them out and keep them aside.
In the same oil, add the bay leaf, chopped onion, ginger paste, and garlic paste. Fry them until the onion turns translucent.
Now, add the chopped potatoes and fry them for a minute or two.
Add turmeric powder, cumin powder, coriander powder, and red chili powder to the pan. Fry the spices for a minute.
Add 2 cups of water to the pan and bring it to a boil.
Once the water starts boiling, add the fried fish pieces and green chilies to the pan. Cover the pan and let it simmer for 10-12 minutes.
Check if the potatoes are cooked properly. If not, let it simmer for a few more minutes.
Once everything is cooked, turn off the heat and let it sit for a few minutes.
Bengali Macher Jhol is ready to be served with steamed rice.
Special Tips:
Use fresh fish for better taste and flavor.
Always rub the fish pieces with turmeric powder and salt before frying. It not only adds flavor but also helps to remove the fishy smell.
Use mustard oil for authentic Bengali flavor. If you don't have mustard oil, you can use any other oil of your choice.
Fry the fish pieces until they are golden brown. It not only adds color but also enhances the flavor.
Do not overcook the fish. It will become tough and rubbery.
Add green chilies to the dish for an extra spicy kick. If you don't like spicy food, you can skip it.
Let the dish sit for a few minutes before serving. It will help to absorb all the flavors.
In conclusion, Bengali Macher Jhol is a delicious and easy-to-make dish that can be enjoyed by everyone. With our step-by-step guide and special tips, you can make this dish like a pro. So, go ahead and try this recipe at home and impress your family and friends with your culinary skills. Happy cooking! Thanks for visiting Yum Yum Plates.