Rohu Machher Jhol

Bengali Fish curry (Rohu Machher Jhol)

Fish curry is very famous and one of the favorite in Bengalis. Some of the credit for this recipe goes to my mother-in-law, who taught me the proper preparation of fish Curry, and to use lots of oil to make it Traditional. The most popular dish in East & West Bengal “Machher Jhol” .  It’s means Fish (Machher) & Jhol (Gravy). The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. If Rohu fish is not available in your area, you can use Katla Maach (Katla fish) or any of your favorite one, our preference was Rohu. A Bengali meal is highlighted by the fish preparation, & this is one of the most popular foods in the region. This delicious fish curry recipe cooked with simple ingredients and simple process. Bengali style fish curry is best served with rice.  
  Ingredients: 1 kg of Rohu or katla (cut into pieces and washed, or you can find the pieces in market) To marinate the fish:
  1. Turmeric powder - 1/2 tsp
  2. Red chili powder - 3/4 tsp
  3. Salt to test
For the curry:
  1. Fenugreek Seed - 1 tsp
  2. Onions medium size chopped - 2
  3.  Ginger - 2 tsp  paste
  4.  Garlic - 2 tsp paste
  5.  Tomato - 4/2 medium size
  6.  Green chili - 4 pic
  7.  Red chili powder - 1 tsp
  8.  Cumin Powder 1 tsp
  9. Turmeric powder - 1tsp
  10.  Coriander Powder 1 tsp
  11. Vegetable oil - 2 cup
  12. Bay leaf - 2
  13. Salt to test
  14. Coriander Leaf - 1 cup chopped
Method: Marinate the fish
  • Put the pieces of fish into a bowl and add the turmeric, chili powder and salt to help the spices and gently massage the spices to the fish. Cover and keep aside to marinate for 15 minutes.
  • To fry the fish, heat a medium fry pan till hot and add the 2 cup vegetable oil. Heat well till the oil reaches its Maximum hotness  .
  • Once hot, add the marinated fish pieces and fry them for a couple of minutes on each side till they are golden brown.
  • Once the fish is golden brown, place them in to a plate and keep aside.
  •  Heat the same pan once again  the oil is hot, add the bay leaf and Fenugreek Seed , once seeds color changed to golden brown add chopped onion  and sauté it till  it becomes light golden brown in color, add the ginger and garlic paste and cook the aromatic spice.
  • Add chopped tomato and allow it to get mash, now add green chili, red chili powders, turmeric powders, cumin powder, coriander powder and salt mix well, and cook until oil separates from masala.
  • . Now add fish pieces and gently coat fish with masala, cover and cook for 10 minutes.
  • Add 2 cups of water and gently mix, cover and cook again for 8-10 minutes in medium to slow flame or until oil floats on top and fish is cooked.
  • Garnish with coriander leaf.
Serve this Bengali hot and Spicy fish curry with Hot Plain Rice   .   * Rohu is a species of fish of the carp family, found in rivers in South Asia. It is an omnivore. It is called rahu in Nepali. In Hindi it is called rehu.