Macher Jhol (Keralan Fish Curry) is a traditional Indian recipe (from Kerala) for a classic spicy fish and potato curry in a tomato and chilli base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Keralan Fish Curry (Macher Jhol).
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Macher Jhol is a popular fish curry from Eastern India, particularly Bengal. It's spicier than many common fish curries. The name Macher Jhol literally translates to 'Fish Curry' in Bengali. It’s a light, spicy, and aromatic curry made with fresh fish (usually Rohu or Katla), potatoes, tomatoes, and a combination of Indian spices. The dish is traditionally served with plain steamed rice
Ingredients:
4–6 fish steaks (typically Rohu/Katla/Hilsa)
salt and ground turmeric, to coat the fish
2 Potatoes, peeled and cut lengthwise
1 large Tomato, chopped
2–3 Green chilies, slit lengthways
4 tbsp Mustard oil
Water, as needed
For the Spice blend:
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp ground Coriander seeds
1 tsp Cumin seeds
1–2 Bay leaves
Salt, to taste
Method:
Take the fish steaks and rub them all over with salt and ground turmeric. Set in a dish, cover and allow to marinate for 15–20 minutes.
Set a kadai, wok or heavy-based pan over high heat. Add the mustard oil and allow to heat until smoking slightly. Reduce the heat and shallow fry the fish steaks until golden brown on both sides. Remove from the pan and set aside until later.
Using the oil left in the pan add the potato pieces along with a pinch of turmeric. Fry until cooked through and just turning golden around the edges. Remove from the pan and set aside.
For the curry gravy, add the bay leaves and cumin seeds in the hot oil. Immediately stir in the chopped tomatoes and green chillies. Cook for about 5 minutes until soft then mix in the turmeric, red chilli powder, and ground coriander seeds. Cook, stirring until the oil separates.
Return the fried potatoes to the pan and pour over enough water to make a light curry gravy. Season with salt and bring to a boil. Once the potatoes are about 70% cooked, add the fried fish pieces. Bring the the curry to a simmer and cook for 5–8 minutes.
Turn into a warmed bowl, garnish with a few green chillies and serve accompanied by plain rice.
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