Machher Jhol

Bikramjits.Kitchen's picture

Oct. 25, 2013

Authentic Bengali fish stew best served with hot steamed rice.


Fish pieces 250 Gram , cubed (Preferably Rohu)
Vegetable oil 2 Teaspoon
For fish marinade
Turmeric powder 1/4 Teaspoon
Cayenne pepper powder 1/4 Teaspoon
Salt To Taste
For the potato marinade
Potato 1 , cubed
For the paste
Cumin powder 1 Teaspoon
Coriander powder 2 Teaspoon
Water 15 Milliliter
For the curry
Mustard oil 3 Tablespoon
Panch phoran 1 Teaspoon
Green chili 1 , slitted
Water 3 Cup (48 tbs) (2
Sugar 1/4 Teaspoon



1. In a bowl add the fish pieces, cayenne pepper powder, turmeric powder, and salt to taste. Mix the fish pieces with the spices so they all are well coated.


2. In a pan pour vegetable oil. When the oil is hot add the pieces of marinated fish. Fry the fish pieces till they turn white. Remove from pan and set aside.

3. Wash, peel and cubes potato, marinade it with cayenne pepper powder, turmeric powder, and salt to taste. Fry the potatoes in the same oil in which the fish was fried.

For the Paste:

4. In a small bowl mix together cumin powder, coriander powder, with water to form a smooth paste.

For Curry:

5. In a kadai, heat mustard oil till it reaches smoking point. Add panch poran and let splutter.

6. Add green chili and pour spice paste into the hot pan and mix well.

7. Pour water to make the base even. Let it come to a boil and then add the fried potatoes. Let them boil and become soft.

8. Gently slide in fried fish slices and simmer for 2-3 minutes or until the fish is cooked.

9. Add sugar and salt to taste.


10. Serve hot with rice and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 625Calories from Fat 381

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1026 mg42.75%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6 g24%

Sugars 1 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet