Macher Jhol

Name: Bie Barir Macher Jhol
Yield: 2
Cuisine: Bengali
Ingredients: Rohu or katla fish 4 big pieces; Mustard oil 4 tablespoons; Potato 2, medium size, peeled and cut into lengthwise; Panch foron 1 teaspoon; Ginger paste 1 tablespoon; Turmeric 1/2+1/2 teaspoon; Red chili powder 1/2 teaspoon or more, adjust to your taste; Kashmiri Red Chili Powder - 1/2 teaspoon (optional); Cumin powder 1 teaspoon; Salt to taste

Fish & SeaFood
Jan 14, 2019
Moumita Ghosh
11 Likes

This jhol is a must item in almost every bie bari lunch menu, which is made with Paka pona, that should be over than 3 kgs Rohu or katla fish. In this jhol, very little ingredients are used and the jhol taste delicious. Today I'm going t share the typical Bie barir jhol recipe with you all. Then you're never going to miss the bie barir machher jhol any more.

Details

Yields

2 serving(s)

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Time

Preperation
0 Minutes

Cooking
0 Minutes

Non-Vegeterian

Services

Cooking Level
Easy

Meal Type
Lunch

Cuisine
Bengali

Ingredients of Bie Barir Macher Jhol

Rohu or katla fish 4 big pieces
Mustard oil 4 tablespoons
Potato 2, medium size, peeled and cut into lengthwise
Panch foron 1 teaspoon
Ginger paste 1 tablespoon
Turmeric 1/2+1/2 teaspoon
Red chili powder 1/2 teaspoon or more, adjust to your taste
Kashmiri Red Chili Powder - 1/2 teaspoon (optional)
Cumin powder 1 teaspoon
Salt to taste

Watch how to make this recipe

Directions to make Bie Barir Macher Jhol in steps

Steps

Take the fish pieces, wash under tap water, pat dry and marinate with salt and turmeric and keep aside.
Now take a kadai, heat 2 tablespoons oil till smokes, add marinated fish pieces, 2 at a time, fry till golden and take the fish and keep aside.
Take a small bowl, add ginger paste, turmeric, cumin powder, red chili powder, kashmiri red chili powder & little water, and make a paste.
In the same kadai add rest 2 tablespoons oil and temper the oil with panch foron. Now add potatoes and fry till golden brown.
Now add the ginger and spices paste which you made earlier, and salt. Keep stirring till the smell of raw ginger goes off.
Add the fried fish and 11/2 cup warm water to the pan, cover the kadai and let the jhol cook on low heat for 5 minutes.
After 5 minutes open the cover, check for salt, add if need and turn off the heat.
Serve Bier barir paka ponar jhol with Gorom bhat or hot steamed rice. Enjoy...

More Pictures to show the delicacy

Serving Tips

Serve hot with steamed rice with a piece of lime.

4.00 Amazing! Rank - 3 Based on 11 reviews