Machher jhol or machha jhola is a traditional spicy fish stew in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It comes in the form of a very spicy stew which is served with rice. Machher Jhol is generously seasoned with turmeric, garlic, onions and grated ginger.

Macher Jhol

Ingredients Of Machcher Jhol (Durga Puja Receipe)

    • 2 small fish, preferably rohu
    • salt to taste
    • 2 teaspoons turmeric powder
    • 1 1/2 tablespoons coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoons mustard oil
    • 1 medium potato, cut into ½ inch thick fingers
    • 1/4 teaspoon onion seeds (kalonji)
    • 5 green chillies, slit
  • Direction Of Machcher Jhol (Durga Puja Receipe)

  • Clean and remove the head of the fish. Clean the inside of the fish and wash it thoroughly. Cut the fish into 1/2 inch thick slices on the bone.
  • Dry with a cloth and apply salt and turmeric powder Dry roasted coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water Heat two tablespoons of mustard oil in a saucepan until it reaches the point of smoking.
  • Remove, cool and heat the oil again over medium heat. Add the fish slices, a few at a time and fry for one minute on each side.
  • Drain and set aside Add the potato pieces to the pan and sauté for two to three minutes. Drain and set aside Heat the remaining oil in the same pan, add the onion seeds and green peppers and sauté briefly.
  • Add the coriander and cumin paste and cook over low heat for one minute, basting with a little water, if necessary Add two cups of water, sautéed potatoes, salt and simmer for four to five minutes or until the potatoes are fully cooked Gently slide the fried fish slices and simmer for two to three minutes or until the fish is cooked.
  • Serve hot with steamed rice