Macher Jhol Bengali Fish Curry

Method

1. 1

   Marinate the fish: Wash the fish steaks under cold water. Pat dry with a paper towel — excess moisture causes the oil to splatter during frying. Sprinkle 1/2 tsp turmeric and 1/2 tsp salt over the fish pieces. Rub gently on all sides. Let rest for 10 minutes. Turmeric removes the raw fish smell and gives the fish its characteristic golden colour.

2. 2

   Heat mustard oil until smoking: Place a wide pan on high heat. Add 4 tbsp mustard oil. Mustard oil must be heated until it just begins to smoke — this is called removing its pungency. When you see the first wisps of smoke, reduce heat to medium. The oil is now ready for cooking. Raw mustard oil has a very sharp taste; heated oil becomes mellow and nutty.

3. 3

   Fry the fish: Gently slide the marinated fish pieces into the hot mustard oil — do not drop them or the oil will splatter. Fry on medium heat for 2 minutes without moving them. When the bottom side turns golden, flip carefully with a flat spatula. Fry the other side for 2 minutes. Remove the fish and keep aside on a plate. The fish will not be fully cooked yet — it will finish cooking in the gravy.

4. 4

   Fry the potatoes: In the same oil, add the potato wedges. Fry on medium heat turning occasionally for 4 minutes until the edges turn golden. Remove and keep aside.

5. 5

   Add the whole spices: In the remaining oil in the pan, add nigella seeds, cumin seeds, bay leaves and dried red chilli. They will sizzle and pop in the hot oil. Stir for 20 seconds until fragrant.

6. 6

   Add ginger and green chilli paste: Add 1 tsp ginger paste and 1 tsp green chilli paste. Stir on medium heat for 2 minutes until the raw smell disappears and the paste cooks down slightly.

7. 7

   Add spice powders: Turn heat to low. Add 1/2 tsp turmeric, 1 tsp cumin powder and 1 tsp coriander powder. Add 2 tbsp water. Stir continuously for 2 minutes. Adding water with powdered spices prevents them from burning.

8. 8

   Add water and build the gravy: Pour 2 cups warm water into the pan. Add salt. Stir well to combine with the spice paste. Bring to a boil on high heat.

9. 9

   Cook potatoes and fish in gravy: Add the fried potato wedges to the boiling gravy. Cook for 5 minutes. Then add the fried fish pieces carefully. Cover the pan with a lid. Reduce to medium-low heat and cook for 8 minutes — the fish will absorb the flavour of the gravy and the potatoes will become fully tender.

10. 10

    Serve: Remove the lid. Taste and adjust salt. The gravy of macher jhol should be light and flowing — not thick. Scatter fresh coriander leaves on top. Serve with steamed white rice. Spoon the gravy over the rice generously.

11. 11

    Note: Macher Jhol translates to fish curry in Bengali. This everyday fish curry is eaten for lunch in virtually every Bengali household throughout the year. The word jhol means a light curry — as distinct from the thicker jhal or kalia preparations. The use of mustard oil is non-negotiable in authentic Bengali cooking — it gives a distinctive flavour that no other oil can replicate.