Doi Maach is a traditional Bengali fish curry that has a yogurt based gravy. It tastes mildly tangy and the spices are subtle, which makes this dish so good for hot summer days. I have shared here a great trick that will avoid yogurt from curdling when added while cooking curries.
bengali fish curry
A very light Bengali fish curry, that doesn’t call for onion or tomato. Just potato, eggplant and few mild spices is all it needs to prepare this Macher Jhol Aloo Begun Diye. Macher Jhol translates to fish curry, aloo means potato and Begun is eggplant. This simple light variety of Bengali fish curry is one of my absolute favorite. We also add dried lentil dumplings (daler bodi) which brings an earthy flavor to the dish. Paired with rice, it’s a great summertime meal.
Macher Jhol refers to fish curry in Bengali and there are countless different ways fish curry can be prepared. What I am sharing today is the simplest version of a Bengali fish curry using salmon. This way even if you can't find the authentic lake water fish, you will still get to enjoy Bengali style Macher Jhol with salmon.
Ilish Maach Kacha Kola Jhol is not one of those rich fish curries. Instead, it’s light on the tummy and tastes very comforting with steamed white rice. This Hilsa fish with plantain and potato in mildly spiced gravy!