Description
The most representative soupy curry eaten daily in Bengali homes, simmering river fish in mustard oil and basic spices.
Restaurants serving Macher Jhol
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- River fish
- Potatoes
- Tomato
- Mustard oil
- Cumin seeds
- Turmeric
- Chili powder
- Coriander
- Ginger
- Salt
Instructions
- Coat fish fillets with turmeric and salt, shallow-fry in mustard oil until crispy and remove.
- Fry cumin seeds in the same pot, add ginger paste, tomatoes, turmeric, chili powder, and coriander to make a sauce base.
- Add water, bring to boil, toss in fried fish and boiled potatoes, simmer briefly until fish flavor melts into the soup to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing cumin aroma and unique mustard oil flavor
Substitutes at Japanese supermarkets
Red snapper or Cod (firm white fish can substitute)
Pairing
Basmati rice、Lemon
Trivia
[Hardcore] For Bengalis, 'fish and rice' is a lifeline. Pungent mustard oil is essential; it's said it's not a Bengali taste without its unique aroma.
Eating tips & etiquette
[Unique Eating] Pour plenty of thin soup over rice, deftly avoiding fish bones by hand, and wash down the soup with rice grains!
Allergen
Seafood