LunchBengali
Bengali Fish Curry (Macher Jhol) with Rice
Light mustard-oil fish curry with potato — a traditional Bengali favourite; use rohu, katla or pomfret.
50 min₹280est.high-proteinoccasional-splurge
Servings
Quantities scale automatically
3
Nutrition
per serving340Calorieskcal
28Proteing
30Carbsg
12Fatg
Fiber: 3 g
Ingredients
tapto buy on BlinkitFish fillet
500 g · cut into pieces, rohu or pomfret
Potato
2 · wedges
Turmeric powder
1 tsp
Cumin seeds
1 tsp
Mustard oil
2 tbsp
Basmati rice
1.5 cup · cooked
How to make it
- 1
Rub Fish (rohu or pomfret) with turmeric and salt, shallow fry lightly in mustard oil till just golden; set aside.
- 2
In the same oil, splutter cumin seeds, fry potato wedges, then add turmeric-chilli paste and cook till fragrant.
- 3
Add water, simmer potatoes till nearly done, slide in the fish and cook 8-10 minutes. Serve with rice.