By Shreya Sarpal
May 29, 2026
Light, fiery, and deeply comforting, Bengali Macher Jhol proves how a few simple spices can completely transform fish into something unforgettable. The mustard oil adds its signature sharp aroma while soft potatoes soak up every bit of the delicate curry.
500 g rohu fish pieces 3 tbsp mustard oil 1 thick sliced potato 1 chopped tomato 2 green chillies 1 tsp turmeric 1 tsp red chilli powder 1/2 tsp cumin seeds 1 tsp ginger paste 2 cups warm water Salt as needed Fresh coriander for garnish
Coat the fish with turmeric and salt before lightly frying it in hot mustard oil.
In the same oil, fry the potatoes until slightly golden and keep aside.
Add cumin seeds, ginger paste, tomato, turmeric, and chilli powder before cooking the masala well.
Pour in warm water with potatoes and simmer until the potatoes turn soft.
Add the fried fish and green chillies before cooking for 5 minutes and serving hot with rice.