This is a simple yet delicious bengali fish curry made of cumin, potatoes and of course mustard oil!
How to make bengali fish curry-macher jeere jhol
Description
This is a simple fish curry made of cumin and potatoes. No onion, no garlic recipe and tastes great with steaming hot white rice.
Ingredients
Instructions
- Add 3 tbsp. mustard oil to a pan set on medium heat
- Add potatoes and stir fry for 5 min or till they start to turn golden brown in color
- Set the potatoes aside
- Turn up the heat to high
- Add fish pieces and fry till golden brown on both sides (~2 min per side)
- Set the fish aside
- Reduce the heat to medium
- Add cumin seeds, green chillies (slit), turmeric powder and salt (to taste)
- Give it a quick stir
- Add tomato pieces and stir till they are soft and oily (press down with your spatula)
- Add cumin powder and red chili powder and stir
- Add 2 cups of water
- When the gravy starts to simmer, add potato pieces
- Place the lid on and simmer till the potatoes cook through
- Add the fish pieces and make sure they are submerged in the gravy
- Place the lid on for another minute
- Add salt to taste (if required)
- Simmer the gravy tlll it doesn’t taste dilute anymore
- Add coriander leaves
Video
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