Macher jhol

Macher jhol




1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish rohu
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste
1 tsp cumin seeds



  • Clean, cut and take off fish head. Clean inside of the fish and wash thoroughly.
  • Cut the fish into half-inch thick slices. Pat dry with a kitchen towel and apply salt and turmeric powder.
  • Wash, take off and cut potatoes into half-inch thick finger sized pieces.
  • Wash, take off stems and slit the green chillies.
  • Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
  • Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.
  • Remove, cool and heat up the oil again on medium heat.
  • Mix in the fish slices, few at a time and fry for a minute on each side. Remove and keep aside.
  • Mix in potato pieces to the pot and stir fry for two to three minutes.
  • Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
  • Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
  • Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.
  • Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

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