By Shreya Sarpal
July 7, 2025
Bengali fish curry is also known as Macher Jhol, a traditional fish curry from Bengal. It is light, flavoured and made with freshwater fish, simmered in a mildly spiced gravy, usually served with steamed rice.
500 g rohu or katla fish (cut into pieces) 2 tbsp mustard oil 1 tsp turmeric powder 1 tsp red chilli powder 2 finely chopped onions 2 chopped tomatoes 1 tsp ginger-garlic paste 2 slit green chillies 1 tsp cumin seeds 1 tsp garam masala powder Salt to taste Fresh coriander leaves for garnish
Marinate fish pieces with turmeric and salt for 10 minutes and shallow fry in mustard oil until they turn golden brown, set aside.
In the same oil, add cumin seeds, let them splutter, then add onions and sauté till they turn golden.
Add ginger garlic paste, tomatoes, turmeric, red chilli powder, and cook till the oil separates.
Pour in water to make gravy, bring to a boil, then add fried fish pieces and simmer for 5 to 7 minutes
Finish with garam masala, garnish with fresh coriander leaves, and serve hot with steamed rice.