Easiest Way to Blends Delicious Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)

Easiest Way to Blends Delicious Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style) Delicious, fresh and tasty.

Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style). This spicy Bengali curry made with pomfret, turmeric, mustard seeds, and green chile peppers is perfect for fans of fish and Indian flavors. Great recipe for Pomfret Macher Jhal (Bengali Fish Curry). #traditional - This is a traditional Bengali homemade style Pomfret fish curry. It is cooked with minimum of spices and is a quick recipe.

This is how I cooked them as traditional bengali fish curry.

Cooked with minimum of spices, it is prepared on a daily basis.

There is nothing like having this comfort.

You can cook Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style) using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)

1. Prepare 1 of Pomfret, cut into 3-4 pieces.

2. You need 2 pinches of salt to marinate.

3. You need 2 pinches of turmeric powder to marinate.

4. Prepare 3 tbsp. of mustard oil.

5. Prepare of few cauliflower florets.

6. You need 4-5 of vadi (dried lentil dumplings).

7. You need 1/2 tsp. of nigella seeds (kalonji).

8. Prepare 2 of green chilies, slit.

9. Prepare 1 tsp. of ginger paste.

10. You need 1 tsp. of roasted cumin powder.

11. Prepare 1-2 tbsp. of coriander leaves, chopped.

12. Prepare 1/2 tsp. of turmeric powder.

13. It’s 1 tsp. of raw mustard oil.

They are found in Indian, Atlantic, and Pacific Oceans.

It's a very simple easy and tasty fish recipe.

My family love it for its taste.

This fish has softer and fewer bones.

Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style) instructions

1. Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in colour. Drain and keep aside..

2. In the same oil fry the fish pieces and the florets separately till light brown in colour. Keep them aside..

3. Temper the same oil with nigella seeds and green chilies. Saute for a few seconds..

4. Now add the ginger paste and all the dry spices mixed with a little water. Saute till dry..

5. Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft..

6. When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes..

7. Serve with plain steamed rice, few green chilies and lime wedges..

Prepared using minimal spices, fish, and vegetables like potato and eggplant, Macher Jhol is essentially a spicy fish stew that is enjoyed best with hot steaming rice.

Savoured by the entire family, this dish is liked by adults and children.

This Macher Jhol or the bengali fish curry recipe is just a small and humble attempt to replicate one of the ever favorite recipe from them.

The Macher Jhol or the Bengali fish curry recipe is traditionally made with mustard oil in a onion based gravy with aromatic spices.

Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach.