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Macher Jhol (Bengali Carp Curry)
Macher Jhol (Bengali Carp Curry) is a traditional Indian recipe (from Bengal) for a classic curry of carp is a spiced tomato and onion gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Carp Curry (Macher Jhol).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
Traditionally, rohu, a local carp is used for this recipe. However, it’s a tricky fish to debone. Mustard oil would both be better in terms of flavour, but also more authentic.
Ingredients:
1.5kg fish fillets (basa would be more authentic, but you could use tilapia, cod or halibut), skinless, boneless
3 tsp salt
1 ½ tsp ground turmeric
6 tbsp vegetable oil or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
3 cm (1 in) piece of ginger, crushed to a paste
1 tbsp ground coriander
1 tsp ground cumin
1 tsp hot chilli powder
3 tbsp tomato puree
200g tomatoes, cut into 3cm (1 in) cubes
600ml (2 ½ cups) warm water
½ tsp sugar
To garnish:
green chillies
fresh coriander (cilantro), a few sprigs
Method:
Cut the fish fillets so you have 12 equal-sized portions. Mix 1 tsp of the salt and 1 tsp of the turmeric, then rub on all sides of the fish and set aside for 30 minutes to marinate.
Place a shallow saucepan over medium-high heat. Once hot, add 5 tbsp oil, and if you are using mustard oil, heat the oil until it is smoking hot – this removes its bitter pungency – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside.
Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Stir in the remaining salt and turmeric, followed by the coriander, cumin, chilli powder, tomato puree and diced tomatoes. Pour in the warm water and cook for 5 minutes. Let the liquid reduce for 15 minutes or until the oil separates, comes to the surface and seeps to the sides of the pan.
Gently return the fish fillets to the pan and cover with the gravy, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cook through – this should take no longer than 5 minutes.
To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.
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