Jhinge Diye Morula Macher Jhal Recipe

Jhinge Diye Morula Macher Jhal is a traditional Bengali fish curry made with morula fish and ridge gourd. The fish is cooked in a spicy and tangy tomato-based gravy, flavored with mustard oil and a blend of aromatic spices. The addition of ridge gourd adds a refreshing and slightly sweet taste to the curry. This dish is typically served with steamed rice and is a popular choice for lunch or dinner in Bengali households.

3.8
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Rate
30minstotal
30m.total
Jhinge Diye Morula Macher Jhal
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Ingredients for Jhinge Diye Morula Macher Jhal Recipe

  • 50 gram Morula Fish
  • 0.17 piece Ridge Gourd, Peeled And Cut Into S
  • 0.33 Onions, Finely Chopped
  • 0.33 Tomatoes, Chopped
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.33 Dry Red Chilies
  • 0.17 teaspoon Cumin Seeds
  • 0.33 tablespoon Mustard Oil
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Jhinge Diye Morula Macher Jhal Recipe

Cooking Directions

  • STEP 1.Clean and marinate the morula fish with turmeric powder and salt.
  • STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
  • STEP 3.In the same pan, add cumin seeds, bay leaf, and dry red chilies. Saute until fragrant.
  • STEP 4.Add chopped onions and cook until golden brown.
  • STEP 5.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 6.Add chopped tomatoes and cook until they turn soft and mushy.
  • STEP 7.Add ridge gourd pieces, salt, and water. Cover and cook until the ridge gourd is tender.
  • STEP 8.Add the fried fish pieces and cook for another 5 minutes.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

  • Make sure to clean the fish properly before marinating.
  • Frying the fish before adding it to the curry helps to retain its shape and prevent it from breaking apart.
  • Adjust the spice levels according to your preference.
  • You can add a squeeze of lemon juice for an extra tangy flavor.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving.
  • Serve the Jhinge Diye Morula Macher Jhal with steamed rice or roti for a complete meal.
Nutrition
value
26
calories per serving
< 1 g Fat3 g Protein2 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    2g
  • Fiber
    4g

MacroNutrients

  • Carbs
    2g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    107mg
  • Iron
    4mg
  • Vitamin A
    2196mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    49mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp