Macher Jhol Recipe – Bengali Fish Curry - Great British Chefs

Name: Macher Jhol Recipe – Bengali Fish Curry - Great British Chefs
Ingredients: 1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well; 3 tsp salt; 1 1/2 tsp ground turmeric; 6 tbsp of vegetable oil, or mustard oil; 1 large white onion, finely grated; 4 garlic cloves, crushed; 1 knob of ginger, 2.5cm long, peeled and crushed to a paste; 1 tbsp of ground coriander; 1 tsp ground cumin; 1 tsp chilli powder; 3 tbsp of tomato purée; 200g of tomatoes, cut into 2.5cm cubes; 600ml of warm water; 1/2 tsp sugar; green chillies; coriander

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In Bengal, local carp called rohu is used to make this macher jhol recipe, but using a filleted meaty white fish in its place such as cod or halibut works just as well. A superb fish curry fit for a...

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Ingredients

1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar
green chillies
coriander