Bengali · Lunch, Dinner
Macher jhol
A light, everyday Bengali fish curry with potato in a thin turmeric-mustard broth.
- Calories
- 517 kcal
- Protein
- 41 g
- Carbs
- 64 g
- Fat
- 11 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish, mustard.
Ingredients
- 180 g White fish fillets
- 100 g Potatoes
- ½ tomato Tomatoes
- ½ tbsp Mustard oil
- ½ tsp Mustard seeds
- 55 g Basmati rice
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- ¼ tsp Salt
Method
- Rub the fish with a little turmeric and salt, then shallow-fry briefly in the mustard oil until lightly browned; set aside.
- In the same oil, crackle the mustard seeds, then add the potato wedges and tomato, cooking 5 minutes.
- Stir in the remaining turmeric and chilli powder, add two cups of water and simmer 10 minutes until the potato is tender.
- Slide the fish back in and simmer gently for 5 minutes.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the jhol over the rice.
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