Bengali Macher Jhol/Fish stew with vegetables

For Bengalis Fish curry or Machher Jhol is not a dish, its an emotion. Meal is incomplete without Fish specially Bengalis who live in Bengal. Probashi bengalis i.e., those bengalis who have migrated to other parts in India or abroad, have changed their tastebuds according to the Region where they live. They may be happy to have fish and rice in Lunch and in dinner may be something different but of course a non veg dish is a must on table.

Daily or regular fish curry/machher jhol is mostly light on stomach and is cooked mostly with either potatoes or with some seasonal vegetables. Specially Bengalis originated from West Bengal love add few vegetables to the curry, which makes it very healthy.

I have also come up with one such recipe today. I have used Rohu Fish which is very tasty and healthy Fish. It has bones but very very tasty. You may use any boneless fish for this curry. Since its summer season, I have used summer vegetables for this curry like Ridge Guard, Carrots , green beans and Potato. In winters I prefer using cauliflower and potato in this curry. So you can choose the vegetables accordingly.

Lets cook Maccher Jhol


Fish Fillets or steak- 4-5

Green beans 4, cleaned and cut in long.

Carrot- 1 small, cut in thin and long

Ridge Gaurd- Peeled and cut in Long

Potato 1 small cut in thin and long

Spices- whole nigella seeds(kalonji), Dry red chili, 1, Bay leaf -one. Cumin powder 1 tea spoon, Coriander powder 1/2 tspn, Turmeric powder- 1 tspn, Red chili powder(optional0 1/2 tspn, Slitted green chili 2, salt to taste.

Oil- 3 tblspn

Tomato puree(fresh)- 1 tblspn

Ginger paste- 1 tspn

Water 2 cups.

Coriander leaves chopped 1 tblspn


Clean and fish in running water. Pat dry. Sprinkle salt and turmeric. Rub it on fish pieces so that they are coated both the sides.

In a small bowl add the powdered spices like, cumin, coriander, chili and turmeric powder, ginger and make a thick paste.

Heat oil in pan, now lightly shallow fry the fish pieces. Take out and keep aside.

In the same pan nigella seeds, whole red chili and bay leaf. Add the vegetables and stir fry till they are half cooked .Add the spice paste. fry for 1 min then add tomato puree. Fry till oil separates. Add green chili and add water. Let it come to boil.

Add the fish pieces and cook it covered in medium heat for 5 min. Uncover, transfer it to a serving bowl.

Serve hot.

5 Comments Add yours

  1. Hey, can we make this with tilapia fish. This looks tasty and healthy.

    Liked by 1 person

      1. Cool. I will give it a try

        Liked by 1 person

      2. Thanks. Please let me know, how it worked.


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