Bengali Style Fish Curry – Easy Macher Jhol Recipe

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.

Prep Time5 minsCook Time35 minsTotal Time40 mins
DifficultyIntermediate

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

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!

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

Directions

How to make Aar Macher Jhol - Bengali Fish Curry
Marinating the Aar Macher (catfish):
1

1) Wash the pieces of fish thoroughly with water and pat them dry.

2

2) Add 1/2 tsp turmeric powder and 1/2 tsp salt. Coat each piece of fish evenly with turmeric and salt.

3

3) Cover and marinate the fish for 1-2 hours in the refrigerator.

Frying the Aar Macher:
4

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.

5

2) Remove the fish from the pan and set aside. The fish should only be cooked half way.

Making the Aar Macher Curry Gravy:
6

1) In the same wok/pan with the leftover oil, turn the heat to medium.

7

2) Once the oil is hot, add add 1 tsp panch pohron spice mix and 1 bay leaf.

8

3) Once the seeds begin to crackle, add 1 large or 2 medium tomatoes roughly chopped.

9

4) Saute and mix often until they are completely soft and mushy, about 10 minutes.

10

5) Add 1 tsp coriander powder, 1 tsp red chilli powder, and 2 tbsp ginger garlic paste.

11

6) Cook for 2-3 minutes, stirring often until the raw smell goes away.

12

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!

13

8) Once the water starts simmering, add the fried fish back to the pan.

14

9) Add 3 slit green chilis. Mix gently but thoroughly. Cook for about 10-15 minutes, stirring occasionally.

15

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.

16

11) Garnish with fresh coriander leaves and serve with fresh white rice!

Bengali Style Fish Curry – Easy Macher Jhol Recipe
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