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Bengali Fish Curry

Bengali Fish Curry, also known as "Maach er Jhol" in Bengali, is a traditional dish from the Bengal region of India and Bangladesh. It is a flavorful and spicy fish curry made with a variety of spices, tomatoes, onions, and sometimes coconut milk. The dish typically features fish such as Rohu, Katla, or Hilsa, and is seasoned with mustard oil, cumin, turmeric, and other spices. It is often served with steamed rice or bread and is enjoyed by fish lovers for its delicious and aromatic flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Bangladeshi, Indian
Servings 4 servings
Calories 110 kcal

Ingredients
  

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Instructions
 

  • Heat mustard oil in a pan and add mustard seeds. Once they splutter, add sliced onions and sauté until golden brown.
  • Add ginger-garlic paste and green chilies. Sauté for a minute.
  • Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
  • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  • Add water to make a gravy consistency. Bring it to a boil.
  • Gently add the fish pieces to the gravy. Cover and cook on low heat for about 10-15 minutes or until the fish is cooked through.
  • Garnish with fresh coriander leaves.
  • Serve hot with steamed rice or bread.
  • Enjoy!
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 110kcal (6%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 91mg (4%)Potassium: 267mg (8%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 668IU (13%)Vitamin C: 15mg (18%)Calcium: 30mg (3%)Iron: 1mg (6%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fish
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