Tarkari diye macher jhol(bengali fish curry with vegetables)

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
Sweet water fish (Rohu, Katla, bhetki, Salmon,catfish etc.)

Cauliflower : few florets( Cut into big pieces)

Potato : 1 or 2 of medium size(Cut lengthwise)

Broad Beans(Sim) : 5-6 pieces(cut into half)

Pointed gourd/parwal/Patol : 3-4 pieces(cut into lengthwise)

Ginger : 1" piece (grated)

Green chilli : 1(chopped)

Tomato : 1(small-chopped)

Panch phoron : 1 tablespoon. (a spice mixture of cumin seed, black cumin seed, mustard seed, fenugreek seed and fennel seed-mix in equal quantity)

Turmeric Powder : 3-4 teaspoons.

Chilli powder : 1-2 teaspoon.( as per taste)

Cumin powder(jeera) : 2 teaspoons.

Salt to taste

Oil(preferably mustard oil) : 3-4 tablespoons.

Fresh coriander leaves for garnishing


  • Clean fish and apply 1-2 teaspoon. of turmeric powder and 2-3 pinches of salt on each fish pieces. Keep aside for 10-15 minutes.
  • Cut vegetables as mentioned or any way you want, it really doesnot matter.Heat oil in a pan. Fry fish pieces on medium heat until brown from both sides. Keep aside.
  • Take another pan, heat 2 tablespoons. of oil, add all the vegetables and with a pinch of salt, stir fry for 2-3 minutes and remove from pan.
  • In the same oil, temper with panch phoron, when seeds change their color to deep brown and you get the aroma, add grated ginger, chopped green chillies and chopped tomatoes.
  • Prepare a mixture of three spice powders with 2-3 tablespoons. of water and add this mixture when tomatoes turn soft.
  • In medium flame, let the spice cook, when oil seperates, add the sauted vegetables. Mix well with spices. Then add about 1 and 1/2 cup of water.
  • When water starts to boil, add salt to taste and the fried fish pieces. In medium flame, let the curry simmer and vegetables are cooked(This is not a dry gravy dish).
  • When veges are cooked and you have your desired consistency of gravy, remove from heat. Garnish with fresh coriander leaves and serve with hot white rice.


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