Macher Jhol Aloo Begun Diye
Bengali Fish Curry with Potato and Eggplant, also known as Macher Jhol Aloo Begun Diye, is one of those comforting Bengali recipes that proves a delicious meal does not need a long list of ingredients.
Ingredients
- 5 fillet of rohu fish
- 1 chiense eggplant
- 1 medium potato
- 10 dried lentil dumplings (optional)
- 3 tablespoon mustard oil
- 1 bay leaf
- 1 teaspoon nigella seeds
- 2 teaspoon salt
- 3 green chilies (edge trimmed)
- 1 teaspoon wheat flour/all purpose flour
- Handful of finely chopped fresh cilantro leaves
Ground Spices mixed to make a paste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon chili powder
- ¼ teaspoon fennel powder
- ¾ teaspoon turmeric powder
Instructions
- Sprinkle ½ teaspoon salt and ½ teaspoon turmeric on the fish fillet. Massage it around and leave it aside for 20 minutes.
- Slice the eggplant and the potato in wedges.
- Layer the eggplant on a colander and sprinkle little salt in it. Mix it around and leave it aside. This will soften the eggplant and avoid it from soaking too much oil.
- In a heavy bottom wok or pan, pour the oil and once the oil heats up, drop the dried lentils and fry it for few minutes for it to turn mild golden brown. Take it off the pan and keep aside.
- To the same pan slide the fish fillets carefully and fry it for 4 minutes, flipping once in between. Remember not to overcrowd the pan when frying the fillets. Once done take it off the pan.
- Keep the pan in medium heat and sprinkle the nigella seeds along
with the bay leaf. Let it sizzle for few seconds. - Scatter the potato wedges, sprinkle ½ teaspoon salt and stir it around , cover the pan and fry for 3 minutes.
- Next, add the eggplant and stir it around.
- In a bowl mix ground spices with little water. Pour this spice paste to the pan and stir it around. Let the spice cook for 2 to 3 minutes.
- Drop the fried lentil dumplings that was kept aside along with the green chili.
- Pour 2 cups water and ½ teaspoon salt. Mix it around. Gently add the fish fillets and bring the water to boil and then let it simmer for 5 minutes or until the potatoes and eggplant are cooked through.
- The gravy will be watery at this point.
- In a bowl add the flour with 3 tablespoons of the gravy and whisk. Make sure there is no lump. Pour it to the pan and cook for 2 minutes. Taste for salt and add any if needed.
- Sprinkle the cilantro leaves and enjoy the macher jhol warm with rice.
Video
Notes
Fish: Rohu is traditional, but salmon or catfish can be used.
Mustard oil: Recommended for the characteristic Bengali flavor, but neutral oil works as a substitute.
Eggplant: Salting the eggplant before cooking can help reduce excessive oil absorption.
Daler bodi: Optional. Leave it out if unavailable.
Gravy: Keep it thin and pourable. This is a jhol, not a thick curry.
Spice level: Adjust green chilies and chili powder according to taste.
Flour: Optional. For a gluten-free version, omit it or use a gluten-free thickener.