Bengali Style Fish Curry – Easy Macher Jhol Recipe

Ingredients
1 Catfish (Aar Maach) - steak cut
Tomatoes - 1 large (or 2 medium)
Bay Leaf - 1
Ginger Garlic Paste - 2 tbsp
Green Chillies - 3, sliced
Panch Phoron Spice Mix - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Mustard Oil - 3-5 tbsp
Salt - to taste
Water - 2 cups
Coriander Leaves - garnish
This quick and easy Bengali style fish curry is simply delicious. Catfish steaks fried in mustard oil and finished in a spicy tomato masala gravy. This simple fish curry recipe uses minimal ingredients to achieve maximum flavor! Served with a side of fresh white rice, nothing can beat bengali macher jhol!
Watch our recipe video for step by step instructions on how to make our Bengali fish curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Aar Macher Jhol calories and nutrition information, see the recipe card below. We also have an option to view our fish curry recipe in hindi.
Instructions
How to make Aar Macher Jhol - Bengali Fish Curry
Marinating the Aar Macher (catfish):
1) Wash the pieces of fish thoroughly with water and pat them dry.
2) Add 1/2 tsp turmeric powder and 1/2 tsp salt. Coat each piece of fish evenly with turmeric and salt.
3) Cover and marinate the fish for 1-2 hours in the refrigerator.
Frying the Aar Macher:
1) In a wok or large heavy bottomed pan, add 3-5 tbsp of mustard oil over high heat. Fry the fish pieces for 2-3 minutes on each side until they are lightly golden brown.
PRO TIP: Feel free to use canola oil or other oils good for frying as a substitute for Mustard Oil.
2) Remove the fish from the pan and set aside. The fish should only be cooked half way.
Making the Aar Macher Curry Gravy:
1) In the same wok/pan with the leftover oil, turn the heat to medium.
2) Once the oil is hot, add add 1 tsp panch pohron spice mix and 1 bay leaf.
3) Once the seeds begin to crackle, add 1 large or 2 medium tomatoes roughly chopped.
4) Saute and mix often until they are completely soft and mushy, about 10 minutes.
5) Add 1 tsp coriander powder, 1 tsp red chilli powder, and 2 tbsp ginger garlic paste.
6) Cook for 2-3 minutes, stirring often until the raw smell goes away.
7) Add 2 cups of water and bring it to a simmer over low heat.
PRO TIP: You can add more or less water depending on your desired consistency!
8) Once the water starts simmering, add the fried fish back to the pan.
9) Add 3 slit green chilis. Mix gently but thoroughly. Cook for about 10-15 minutes, stirring occasionally.
10) Once the fish is fully cooked and the curry is at your desired consistency, season with salt to taste and mix gently. Turn off the heat.
11) Garnish with fresh coriander leaves and serve with fresh white rice!
This quick and easy Bengali style fish curry is simply delicious. Catfish steaks fried in mustard oil and finished in a spicy tomato masala gravy. This simple fish curry recipe uses minimal ingredients to achieve maximum flavor! Served with a side of fresh white rice, nothing can beat bengali macher jhol!
Watch our recipe video for step by step instructions on how to make our Bengali fish curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Aar Macher Jhol calories and nutrition information, see the recipe card below. We also have an option to view our fish curry recipe in hindi.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes

Homemade Baingan Bharta – Vegetarian Smoky Mashed Eggplant with Tomatoes & Garlic
Make delicious Baingan Bharta at home with this step-by-step recipe video. Roasted eggplant is mashed and sautéed with garlic, onions, tomatoes, and bold Indian spices like cumin, mustard seeds, and chili powder. This smoky and flavorful dish is perfect with warm roti or naan. A must-try vegetarian recipe packed with heat, texture, and comfort.
Baingan Bharta is a classic Indian dish made from fire-roasted eggplant that’s mashed and cooked with a flavorful blend of onions, tomatoes, garlic, green chilies, and warm spices. The smokiness from the roasted eggplant gives the dish its signature depth and earthy aroma. Traditionally enjoyed with roti or naan, this dish transforms a simple vegetable into a comforting and bold side that pairs perfectly with any Indian meal.
Watch our recipe video for step by step instructions on how to make Baingan Bharta. We’ve included demonstrations and pro tips to help you out in the kitchen! For our baingan bharta calories and nutrition information, see the recipe card below.

Classic Rava Upma Recipe – A One-Pot South Indian Breakfast Favorite Made with Semolina and Spices
Discover how to make soft, fluffy Rava Upma—a savory South Indian breakfast dish made with roasted semolina, ghee, mustard seeds, curry leaves, and sautéed vegetables. This comforting recipe is perfect for mornings when you want something warm, wholesome, and flavorful. Ready in under 30 minutes, it’s simple to prepare and pairs wonderfully with coconut chutney, chana curry, or even a cup of masala chai.
Rava Upma, also known as Suji Upma, is a comforting and wholesome South Indian breakfast dish made with roasted semolina (rava), tempered spices, and sautéed vegetables. It’s quick to prepare, light on the stomach, and full of flavor—making it a go-to meal for busy mornings or a nourishing evening snack.
The subtle nutty aroma of roasted rava, combined with the warmth of curry leaves, ginger, and green chilies, brings out the true essence of traditional South Indian cooking. A touch of sugar balances the flavors and enhances the taste. Serve your upma hot with coconut chutney, green peas curry, or a cup of chai for a complete and satisfying meal.
Watch our recipe video for step by step instructions on how to make Rava Upma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rava upma calories and nutrition information, see the recipe card below.

Tandoori Shrimp Skewers & Cheesy Masala Corn – Independence Day Barbeque Recipe
Fire up the grill this 4th of July with bold, irresistible flavors! Our Tandoori Shrimp Skewers are marinated in a spiced yogurt blend and grilled to smoky perfection, while Cheesy Masala Corn on the Cob brings buttery heat, melty cheese, and classic Indian street-style flair to your summer spread. Perfect for backyard cookouts and festive gatherings, this recipe is a crowd-pleaser that blends Indian tradition with American barbecue vibes.
Bring the heat to your 4th of July cookout with this irresistible duo—Tandoori Shrimp Skewers and Cheesy Masala Corn on the Cob. These shrimp are marinated in a bold blend of Indian spices, yogurt, and mustard oil, then grilled to perfection for that smoky char and juicy bite.
The marinade combines the warmth of garam masala and Kashmiri chili with a tangy kick from lemon juice, creating an explosion of flavor in every bite. Whether you’re using an outdoor grill or a stovetop pan, these skewers cook in minutes and look just as festive as they taste.
Watch our recipe video for step by step instructions on how to make Tandoori Shrimp Skewers and Cheesy Masala Corn on the Cob. We’ve included demonstrations and pro tips to help you out in the kitchen! For our tandoori shrimp skewers and Masala Corn on the Cob calories and nutrition information, see the recipe card below.