Machher Jhol (Bengali Fish in Turmeric Broth) 🐟

Name: Machher Jhol (Bengali Fish in Turmeric Broth)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2-4 servings
Cuisine: Bengali
Ingredients: 600 g rohu or catfish steaks (or firm white fish), washed; 1 tsp turmeric plus 1 tsp salt for the fish rub; 3 tbsp mustard oil (divided); 2 potatoes, peeled, quartered lengthwise; 1 large onion, sliced; 1 tsp panch phoron (fenugreek, nigella, cumin, fennel, mustard seed); 1 dry red chilli, 3–4 green chillies (2 slit, some whole); 1 tsp grated ginger; A pinch of kalonji (optional); Fresh coriander to finish; Steamed rice, to serve

The everyday soul food of Bengal: river fish — rohu, pangash or katla — scored, turmeric-rubbed and seared in mustard oil, then simmered into a light, golden, thin gravy with onions, potatoes and green chillies. It is not a curry: jhol means 'broth', and the dish stays loose, fragrant with panch phoron and raw mustard oil off the heat. In Dhaka homes it marks ordinary Tuesdays and Fridays, ladled over steamed rice with the bones still in. Humble, feather-light and impossible to order in restaurants abroad — which is why it is cooked at home.

Dhaka Division Bengali ⏱ 40 min Fácil

Método

1

Rub the fish pieces with turmeric and salt; rest 15 min while you peel and cut the potatoes.
2

Heat 2 tbsp mustard oil until it stops smoking (careful — raw mustard oil fumes are fierce). Temper the panch phoron and dry red chilli for 20 seconds.
3

Add the onions and fry until soft and pale gold, then the ginger and slit green chillies.
4

Slide in the fish, sear gently 1–2 min a side with the potatoes; add 2 cups water and the remaining salt, bring to a simmer, cover and cook 12–15 min without much stirring until the broth turns golden and the fish is just cooked through.
5

Kill the heat, stir in the last tbsp of raw mustard oil and the coriander — this sharp, pungent finish is the signature of jhol, not curry.
6

Serve very hot over rice, breaking the fish into the broth with your fingers the Bengali way.

Comentarios

0/500