Recipe: Appetizing Bengali fish curry (Maacher Jhol with veggies and Bori)

Bengali fish curry (Maacher Jhol with veggies and Bori). Fish Curry with Vegetables/ Alu Begun Bori die Macher Jhol. This Bengali recipe is known as maacher kalia or maacher jhol and is a fish curry with potatoes dish that is popular in many Indian families. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry.

Macher Jhol refers to fish curry in Bengali and there are countless ways fish curries can be prepared. This macher jhol with salmon This particular macher jhol is the everyday Bengali fish curry, with is often prepared with rohu fish. The recipe includes just a handful of very basic ingredients. You can cook Bengali fish curry (Maacher Jhol with veggies and Bori) using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Bengali fish curry (Maacher Jhol with veggies and Bori)

1. Prepare 2 pieces of fish (Rohu / Kaatla).
2. You need 1 of potato.
3. You need 1/2 of ridge gourd or any vegetable (broad beans / cluster beans).
4. Prepare as required of coriander leaves.
5. Prepare 1/2 teaspoon of kalonji (kalo jeera).
6. It's 1 teaspoon of cumin powder.
7. It's 1 teaspoon of coriander powder.
8. It's 1/2 teaspoon of turmeric.
9. It's As per taste of Salt.
10. Prepare 2 tablespoons of cooking oil (preferably mustard oil).
11. Prepare Few pieces of Bori / Vadiyam.
12. Prepare 1 of green chilli.

Maacher Kalia or Maacher Jhol m eans Fish (Maach) and (Jhol) in curry or gravy. The most commonly used fish to p repare Maacher Kalia or Maacher Jhol is Rohu (a kind of fresh water carp) or Rui Maach. If you do not have access to Rui Maach, you can also use Salmon, Pomfret , Sea Bass. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic.

Bengali fish curry (Maacher Jhol with veggies and Bori) instructions

1. Heat oil and fry fish (just lightly)..
2. Keep the fish aside once fried and fry kalonji for a little while..
3. Add green chillies and saute for a while..
4. Add all the dry ingredients (masala) and fry for a while..
5. Add little water just to create a paste of the masala..
6. Add the veggies and little water. Saute for 5 mins..
7. Add the fish and let it absorb the flavour of the masala (roughly 2 to 3 mins)..
8. Add water to help the veggies and fish cook enough for roughly 5 to 7 mins..
9. Add fresh coriander leaves and let it boil for 2 mins in the gravy..
10. Deep fry the Bori / Vadiyam in a different tawa and then add them to the fish curry. Give it a quick boil so that the crispies soak in a little gravy. Do not over boil as otherwise it will soak up the gravy too much and will become soggy..
11. Plate in a bowl, add some more fresh coriander and serve it with hot plain rice..

Mildly spicy, flavoured with ginger, cumin seeds & fresh coriander. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Mach er Jhol, Maach er Jhol, Alu Potol diye Maach er Jhol, Bengali Fish Curry with Vegetables. Ma, made bottles and bottles of Tomato ketchup which we hung on to until April or even May and after that dearly missed the maacher jhol with tomatoes and generous garnish of coriander which was a.