Recipe
Patla Maacher Jhol
Traditional Bengali light fish curry with rui, potatoes, green chillies, and a gently spiced broth.
Recipe information
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 4
- Difficulty
- medium
About this recipe
Patla Maacher Jhol is an everyday Bengali fish curry whose light broth and gentle spice make it ideal with freshly steamed rice.
Ingredients
- 6 pieces Rui fish — About 700 to 800 g
- Salt — To taste
- 1.5 tsp Turmeric powder
- 2 Potatoes — Cut lengthwise
- 1 Tomato
- 3–4 Green chillies
- 0.5 tsp Kalonji
- 0.5 tsp Red chilli powder
- 1 tsp Cumin powder
- 5 tbsp Mustard oil
- 3.5–4 cups Hot water
Equipment
- Kadai
- Fish spatula
Cooking method
-
Marinate and fry the fish
Rub the fish with salt and turmeric, rest for 15 to 20 minutes, then lightly fry it in hot mustard oil.
-
Fry the potatoes
Fry the potatoes in the same oil with a little salt and turmeric until lightly golden.
-
Build the spice base
Add kalonji and green chillies, then add turmeric, red chilli powder, cumin powder, and a splash of water.
-
Make the broth
Cook the tomato until soft, pour in hot water, and bring the broth to a gentle simmer.
-
Finish the jhol
Cook the potatoes for 6 to 8 minutes, add the fish gently, and simmer until the jhol is thin and glossy.
Pro tips
- Lightly fry the fish; it will continue cooking in the broth.
- Add water immediately after the powdered spices to prevent them from burning.
Frequently asked questions
Why should the fish not be fried until crisp?
It continues cooking in the jhol and should remain soft and tender.
How thin should the jhol be?
It should mix easily with rice while retaining enough body and flavour.
Watch the recipe
Watch on YouTube Patla Maacher Jhol
Related recipes
More recipes to explore will appear here as the recipe recommendation system is introduced.