bengali fish curry

How to make bengali fish curry-macher jeere jhol

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: minutesTotal time: minutesServings:6 servingsCalories: kcal Best Season:Suitable throughout the year


This is a simple fish curry made of cumin and potatoes. No onion, no garlic recipe and tastes great with steaming hot white rice.



  1. Add 3 tbsp. mustard oil to a pan set on medium heat
  2. Add potatoes and stir fry for 5 min or till they start to turn golden brown in color
  3. Set the potatoes aside
  4. Turn up the heat to high 
  5. Add fish pieces and fry till golden brown on both sides (~2 min per side)
  6. Set the fish aside
  7. Reduce the heat to medium
  8. Add cumin seeds, green chillies (slit), turmeric powder and salt (to taste)
  9. Give it a quick stir
  10. Add tomato pieces and stir till they are soft and oily (press down with your spatula)
  11. Add cumin powder and red chili powder and stir
  12. Add 2 cups of water
  13. When the gravy starts to simmer, add potato pieces
  14. Place the lid on and simmer till the potatoes cook through
  15. Add the fish pieces and make sure they are submerged in the gravy
  16. Place the lid on for another minute
  17. Add salt to taste (if required)
  18. Simmer the gravy tlll it doesn’t taste dilute anymore
  19. Add coriander leaves
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