Machcher Jhol

Ingredients Machcher Jhol
  • 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
  • 1 tsp: Turmeric
  • ½ tsp: Salt or to taste
  • Grind Together
    • 1 ½ cup: Onion, roughly chopped
    • 1 tsp: Garlic, chopped
    • 2 tsp: Ginger, chopped
    • 2-3: Dried red pepper
    • ½ tsp: Turmeric
    • 1 tsp: Salt or to taste
  • To Proceed
    • ½ cup: Mustard oil
    • 1 tsp: Onion seeds
    • ¼ tsp: Cinnamon, broken in small pieces
    • Coriander leaves for garnish
    • 4 pcs: Cloves
    • 4 pcs: Green cardamoms
    • 1-2: Bay leaf
    • 2-3: Green chillies, slit lengthwise
    • 3 cup: Water
  1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
  2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
  3. Lift the fish out of the oil, and keep aside.
  4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
  5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
  6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
  7. Serve hot garnished with the coriander leaves.