Its often joked that the Bengali gastronome travels the world, but returns home to savour his maacher jhol and bhaat.
Its difficult, if not impossible, to explain the stature of maacher jhol in Bengali cuisine. Its by far the undisputed leader of the classes and masses. Cooked with the same pride and gusto from the busy humble roadside stall in Dalhousie, Kolkata to the glam Michelin star kitchens of upmarket restaurants the world over. It is synonymous with the Bengali identity. An embodiment of their undying love for food, especially their fish. Simple and earthy, yet so comforting.
There are a myriad ways to stir up a maacher patla jhol. And every mother and grandmother has her secret tip. Yet the fundamentals remain the same. Fried fish simmered in a tomato-ginger gravy. Flavoured with cumin. Maybe a dash of ground coriander. Topped with fresh coriander. And a generous squeeze of lemon.
Here’s my recipe for Maacher Patla Jhol. Specially for my dear friend Suranjana who, elated at the sight of rohu at a local fishmonger in Seoul, requested me for the recipe.
Happy cooking Suranjana and take care.
Maacher Patla Jhol (Cumin Flavoured Fish Curry)
Ingredients
- 4-5 pieces rohu or katla fish
- 2 potatoes cut into long batons
- 5 potol or parwal or pointed gourds (optional), peeled and halved longitudinally
- 1 tomato pureed
- 2 tsp ginger paste
- 2 tsp turmeric powder
- 4 tsp cumin seeds soaked in a little water and blended to a semi-smooth paste with a couple of green chillies
- 1 tsp whole cumin seeds
- 2 - 3 green chillies slit
- 3 tbsp mustard oil
- salt to taste
Instructions
- Marinate the fish with turmeric and salt. Heat mustard oil in frying pan and fry the fish till light brown on both sides. Keep the fish aside.
- Marinate potatoes and pointed gourds with turmeric and salt and fry in the same oil till golden brown and tender. Keep aside.
- Reheat the same oil, temper it with whole cumin seeds and green chillies. Add the tomato puree, ginger paste, turmeric powder, 2 tsp of the cumin paste, sugar (just a tiny pinch 🙂 ) and salt.
- Cook slowly on a moderate flame till oil starts releasing from the masala paste.
- Add the fried potatoes and pointed gourds (if at all using) and about 1 1/2 cups of warm water. Give a nice loving stir and bring the curry to a gentle simmer.
- Adjust the salt, add the fried fish and cook for a further 5-6 minutes till the gravy thickens slightly.
- Serve hot with steamed rice.
Hi,
I saw a reference to ‘lebu pata diye daal’. When do you put the lebu pata? I have a Persian Lime tree at home, but am not sure when to put in the daal.
Thanks.
Once your dal is done, gently tear the lime leaves and throw it into the dal. Allow it simmer for 2-3 odd minutes. Remove from the flame, give it a standing time of 10-12 minutes.. Serve cold or at room temperature.
Thanks a lot for stopping by. And yes I do stay in Bangalore. And you?
Ebar first theke question gulor kotha suru kori 🙂
Actually amader barite maacher kalia manei ada, piyaj and raun er use must. So “kalia” ekta diferent category te cholei gelo.
Aar Macher jhol bolte ami ja bujhi je seta anek dhoroner hoy. Say, maacher anajer jhol (with alu, potol, seem, etc), maacher kapi alu bari jhol, ba macher alu diye jeere bata jhol, jeta ami korechi.
Hoyto name te amar arektu specific hole bhalo hoto :), but amar recipe tao bhisan light jadio ektu tomato aar ada bata use kora hoyreche.
In our home, my mother made macher jhol but without garlic. In fact in most fish recipes, my mother did not use garlic. Her macher jhol had alu, begun, phulkopi, and kanchkola with or without bori. She used haldi, chili powder, jeera, dhania and ginger paste with some whole black pepper. After the jhol was cooked she gave a tadka of panchphoron. Absolutely delicious!
In our home, my mother made macher jhol but without garlic or onion. In fact in most fish recipes, my mother did not use garlic. Her macher jhol had alu, begun, phulkopi, and kanchkola with or without bori. She used haldi, chili powder, jeera, dhania and ginger paste with some whole black pepper. After the jhol was cooked she gave a tadka of panchphoron. Absolutely delicious!
accha dont mind…bangalir mach er jhhol bolte ki etakeiii bole…..amar ekhaneiii confusion.amader barite machel jhol bolte ekta patlaa jhol kore,tate kono peyaj ,rosun,ada bata,tajpata,gorom masla,tomato kicchu deye na.kintu etto sundor aroma hoy je ki bolbo…..foron e jeera u can give or not give…..alu,begun,potol…..ba alu,fulkopi,bori diye hoy…..jeere gunro dhone gunro ba jeera morich gunro….any one combination..ei maap ta bhishon imp,thik thak hole je darun khete hoy.ami macher jhol bolte etaiii jani…tumi jeta korecho eta amra kalia boli……ba macher torkari….just thought of sharing…dont mind.most bangali ke dekhi macher jhol bolte either ada tomato ba peyaj rosun er kalia ke jhol bole……jhol as i know is supposed to be light …khele sorir thanda hoy.ektu pati lebu diye kheye aro bhalo…joshti masher gorom e…btw i am sunita….tomay hotath bangalir amish rannay dekhlam..tel jhol er recipie share korecho..ei korte giye tomar blog e dhuke porechi…ar dekho kichu gyan o diye fellam..but its sctually not gyan,ami just share krolam tomar sathe.tumi bangalore e thako?
Thank U Suranjana 🙂
It is excellent recipe with the flavour of cumin seeds.