Macher Jhol (Bengali Fish Curry)
Bengal's soul food: turmeric-rubbed fish steaks fried in mustard oil and simmered in a light, fragrant broth with potatoes, green chilies and the five-spice blend panch phoron.
Servings
Ingredients
Nutrition
Per serving
Steps
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Start your free weekContinue with free accessSeason the fish
Rub the fish with ½ tsp turmeric and 1 tsp salt and leave for 10 minutes.
Fry the fish
Heat the mustard oil until it just smokes, then lower the heat. Fry the fish for 2 minutes per side until lightly golden. Remove. Fry the potato wedges in the same oil for 5 minutes.
Temper and spice
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Simmer
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Serve
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Season the fish
Rub the fish with ½ tsp turmeric and 1 tsp salt and leave for 10 minutes.
Fry the fish
Heat the mustard oil until it just smokes, then lower the heat. Fry the fish for 2 minutes per side until lightly golden. Remove. Fry the potato wedges in the same oil for 5 minutes.
Temper and spice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
In Bengal, a land of rivers and ponds, fish and rice are the heart of daily life — 'maach-bhaat' (fish and rice) is practically a definition of being Bengali.
Macher jhol is the lightest, everyday fish curry, cooked in countless homes for lunch and adjusted for the season and the catch.
⭐ Why It's Famous
Light, soothing and fragrant with mustard oil, macher jhol is the taste of home for millions of Bengalis.
💡 Fun Fact
Panch phoron is a whole-spice blend of cumin, fennel, fenugreek, nigella and black mustard seeds — the signature of Bengali cooking.
West Bengal & Bangladesh
22.57°N, 88.36°E
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