Machchi Jhol

“From the Heart of India: Relish the Authentic and Comforting Flavors of Machchi Jhol!”

Indian Machchi Jhol Recipe

Introduction

Machchi Jhol, or Fish Curry, is a quintessential dish from the Indian subcontinent, particularly popular in the eastern states like West Bengal and Odisha. This curry is characterized by its light, flavorful broth made with a harmonious blend of spices, tomatoes, and tender fish. The term "Jhol" refers to the thin gravy that distinguishes this dish from other thicker curries. Machchi Jhol is enjoyed with steamed rice and is often a comforting staple in many Indian households, embodying simplicity and depth of flavor in every bite.

Ingredients:

- 500 grams of fish (preferably Bhetki, Rohu, or Catla)

- 2 medium-sized potatoes, quartered

- 2 medium-sized tomatoes, chopped

- 2 medium-sized onions, finely chopped

- 2-3 cloves of garlic, minced

- 1-inch piece of ginger, minced

- 2-3 green chilies, slit

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 2 tablespoons mustard oil or vegetable oil

- 2-3 cups water

- Fresh coriander leaves for garnishing

- Salt to taste

Instructions:

1. Preparation:

- Clean and cut the fish into medium-sized pieces.

- Marinate the fish with turmeric powder and salt. Let it sit for about 15-20 minutes.

2. Cooking:

- Heat mustard oil in a pan until it starts smoking. Reduce the flame to medium.

- Fry the marinated fish pieces until they turn golden brown. Remove and set aside.

- In the same oil, add cumin seeds and let them splutter.

- Add finely chopped onions and sauté until they turn golden brown.

- Add minced garlic and ginger, and cook for a couple of minutes until fragrant.

- Add chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.

- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook the masala for 2-3 minutes on medium heat.

- Add the quartered potatoes and stir well to coat them with the spices.

- Add water to the pan and bring it to a boil. Let the potatoes cook until they are tender.

- Gently add the fried fish pieces to the curry. Be careful while handling the fish to avoid breaking.

- Add slit green chilies and simmer the curry for about 10-12 minutes, allowing the flavors to meld.

- Sprinkle garam masala and stir gently.

3. Serving:

- Once cooked, remove from heat and garnish with fresh coriander leaves.

- Serve the Machchi Jhol hot with steamed rice.

Tips:

- Use fresh fish for the best flavor and texture.

- Adjust the spice levels according to your preference.

- Ensure that the fish pieces are added gently to avoid breaking.

Enjoy the comforting and flavorful taste of this traditional Indian dish with your family and friends! 😊

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