Maccher jhol or maccha jhola is a traditional Bengali fish preparation that involves simmering fried fish in a spicy gravy with tomatoes and potatoes.
While most maccher jhol preparations are made using rohu or hilsa fish, you can also try using catla fish.
Serve this fish curry with steamed rice for lunch or dinner!
Spicy Fish Curry
Fish cooked in a rich, spicy gravy.
Marinade the fish slices in the turmeric powder and a little salt.
Dry roast the cumin and coriander seeds.
Allow them to cool down and grind into a paste, adding a little water.
Heat the mustard oil and fry the fish for a minute on each side.
Take the fish out of the pan and allow it to cool.
Add the potato pieces to the pan and fry in the same mustard oil.
Then add the onion seeds and green chillies and sauté for two to three minutes.
Add the cumin and coriander seed paste and turn the heat of the stove down.
Pour in two cups of water to the mixture and stir well.
Add the potatoes and a little salt and allow the mixture to simmer until the potatoes are cooked.
Then, add the fish to the curry and allow it to simmer for three minutes until the fish cooks thoroughly.