Tarkari diye Macher Jhol(Bengali fish curry with vegetables)

Main Dish
2 servings
15 min
25 min
Very Easy




  • 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.



Durba Banerjee, 16/08/2021

The process is not right as you are making macher jhol.panchforon does not go well with fish.the tampering should be with gota jeere.if this jhol is made with only vegetables then panchforon can be added.I love this sobji die macher jhol with gondhoraj lebu.

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