Macher Jhol (Curry de Poisson Bengali)
Le plat réconfort du Bengale : darnes de poisson au curcuma frites à l'huile de moutarde puis mijotées dans un bouillon léger aux pommes de terre et au panch phoron.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Season the fish
Rub the fish all over with the turmeric and 1 tsp of the salt. Leave it to sit for 10 minutes so the flavors sink in.
- 600g fish
- 1/2 tsp turmeric
- 1 tsp salt
✅ C'est prêt quand : the fish is evenly coated and slightly firmer to the touch
Fry the fish
Heat the mustard oil in a wide frying pan (about 26cm/10 inches) over medium-high heat until it just begins to smoke, then lower the heat to medium. Fry the fish 2 minutes per side until lightly golden, then remove it; fry the potato wedges in the same oil for about 5 minutes.
- 4 tbsp mustard oil
- 600g seasoned fish
- 2 potatoes
✅ C'est prêt quand : the fish is lightly golden on both sides and the potato edges are browned and fork-tender
Add the spices
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Simmer
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Serve
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Season the fish
Rub the fish all over with the turmeric and 1 tsp of the salt. Leave it to sit for 10 minutes so the flavors sink in.
- 600g fish
- 1/2 tsp turmeric
- 1 tsp salt
✅ C'est prêt quand : the fish is evenly coated and slightly firmer to the touch
Fry the fish
Heat the mustard oil in a wide frying pan (about 26cm/10 inches) over medium-high heat until it just begins to smoke, then lower the heat to medium. Fry the fish 2 minutes per side until lightly golden, then remove it; fry the potato wedges in the same oil for about 5 minutes.
- 4 tbsp mustard oil
- 600g seasoned fish
- 2 potatoes
✅ C'est prêt quand : the fish is lightly golden on both sides and the potato edges are browned and fork-tender
Add the spices
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
In Bengal, a land of rivers and ponds, fish and rice are the heart of daily life — 'maach-bhaat' (fish and rice) is practically a definition of being Bengali.
Macher jhol is the lightest, everyday fish curry, cooked in countless homes for lunch and adjusted for the season and the catch.
⭐ Why It's Famous
Light, soothing and fragrant with mustard oil, macher jhol is the taste of home for millions of Bengalis.
💡 Fun Fact
Panch phoron is a whole-spice blend of cumin, fennel, fenugreek, nigella and black mustard seeds — the signature of Bengali cooking.
West Bengal & Bangladesh
22.57°N, 88.36°E
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