Machher jhol (Bengali fish curry) can refer to scores of different recipes. It is essentially fish cooked in some kind of a sauce. This particular variation of machh’er jhol—the jeere, ada bata, shobji diye machh’er jhol, fish curry with cumin, ginger, and veggies—is the most frequently made variant in our household. It is the default machher jhol.
This being the summer version, it has all the usual suspects—potol (pointed gourd), jhinge (ridged gourd), alu (potato)—and you can add any other summer vegetable that you like which won’t turn to mush when cooked.
The fish, a medium sized (~2 kg, whole) rui (rohu) in our case, can be substituted with any small or large freshwater live or fresh fish—katla, mrigel, bata, and even tilapia.
It would be hard to find a more comforting, nutritious fish recipe for the hot weather. Most of you probably don’t need a recipe to cook this dish, but no document on Bengali food would be complete without this recipe. So, here it is.
______________________________________________ RECIPE WITH INGREDIENT LIST Coming soon.
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