Bengali Machher Jhol

A light, everyday Bengali fish curry with potatoes, turmeric, nigella seeds and green chillies.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g rohu steaks (from Asian grocers), or thick cod or salmon steaks
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 5 tbsp vegetable oil
  • 2 medium waxy potatoes, peeled and cut into 3cm chunks
  • 1 tsp panch phoron
  • 2 dried red chillies
  • 1 tsp fresh root ginger, finely grated
  • 1/2 tsp ground turmeric, for the sauce
  • 1 tsp ground cumin
  • 1/2 tsp Kashmiri chilli powder
  • 1 tomato, chopped
  • 500ml hot water
  • 3 green chillies, slit lengthways
  • 2 tbsp chopped fresh coriander

Method

  1. Rub the fish with 1/2 tsp turmeric and 1/2 tsp of the salt. Heat 3 tbsp of the oil in a frying pan over a medium-high heat and fry the fish for 1 to 2 minutes on each side until pale golden. Set aside.

  2. Heat the remaining oil in a heavy pan over a medium heat. Add the potatoes and fry for 5 minutes until lightly golden. Remove and set aside.

  3. In the same oil, add the panch phoron and dried chillies and cook for 20 seconds until the seeds crackle.

  4. Stir in the ginger, turmeric, cumin, chilli powder and tomato and cook for 3 minutes until soft.

  5. Add the potatoes, the hot water and remaining salt. Bring to the boil, cover and simmer for 10 minutes until the potatoes are nearly tender.

  6. Gently slide in the fish and green chillies and simmer for 5 minutes until the fish is cooked through. Scatter over the coriander and serve with plain rice.