Bhetki Macher Patla Jhol

Introduction

Bhetki Macher Patla Jhol is a very popular Bengali dish. Macher jhol is a simple, light and healthy traditional Bengali fish curry prepared with fish, vegetables & few spices. This curry is not a simple fish curry, it’s a celebration of culture and tradition. This curry made in almost every Bengali house. it is perfect for everyday meals. As a food lover I miss Kolkata and the thing I miss the most is the authentic Bengali food. Today I am sharing step-by-step how to make Bhetki Macher Patla Jhol. You can also try our other fish recipes : Baiguni Fish Curry, Muri Ghanto, Yellow Fish Curry & Methi Fish Curry.

Ingredients

For Fish Marination

Fish Pieces – 5
Turmeric Powder – 1 teaspoon
Garlic-chili Paste – 1 teaspoon
Salt to taste

Vegetables for Curry

Potato – 2 (medium), (160gms)
Brinjal – 1/2 piece (200gms)
Green chilies – 4 (slit)

For Vegetables Marination

Turmeric Powder – 1 teaspoon
Garlic-chili Paste – 1 teaspoon
Red chili powder – 1 teaspoon
Salt to taste

Spices for curry

Garlic paste – 1 teaspoon
Cumin powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chili powder – 1/2 teaspoon
Ginger paste – 1/2 teaspoon
Salt to taste
Hot water – 2 cups
Oil for curry and fry – 2 tablespoons

Phoran

Nigella seeds (kaalo jeera) – 1/4th teaspoon

Instructions

Prepare the fish for frying

Cut the fish into diamond sized pieces and wash the fish well and set them aside.

Take a bowl, add turmeric powder, garlic-chili paste and salt over the fish and mix well. Set aside for 10 minutes.

2. Prepare the vegetables for frying

Peel the potatoes and cut into wedges. Wash the Baigan and drain the all water. Cut lengthwise. Try to make thick slices.

Take a bowl add brinjal, potatoes, turmeric powder, garlic-chili paste, red chili powder and salt over the baigan & potatoes and mix well. Set aside for 10 minutes.

3. Prepare the Fish and vegetables for curry

Heat the 1 & 1/2 tbsps oil on medium heat. When the oil is hot. One by one shallow fry the all pieces of baigan, potatoes and fish.

When the all pieces are light golden on both sides. Keep the all pieces aside.

4. Prepare the Gravy

In a small bowl, make a paste of cumin powder, turmeric, red chili powder, ginger-garlic paste and salt mixed with warm water.

Heat the 1/2 tbsp oil on medium heat and add kaalo jeera seeds and 2. Sauté until the spluttering stop. Lower the heat, add spice paste to the pan and sauté the spices on medium heat for 5 minutes. Add the fried potatoes to the spice mixture and gently mix.