Bengali Fish Curry (Maacher Kalia/Jhol)
Maacher kalia or maacher jhol is a popular Bengali fish and potato curry, often enjoyed in Indian families.
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Instructions
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Pat fish dry and marinate with turmeric and salt for 30 minutes.
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Heat oil in a pan over medium heat; fry fish pieces until golden on both sides, then set aside.
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In the same pan, pan-fry potatoes until half-cooked and golden, then set aside.
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Add more oil if needed, then sauté bay leaf, cardamom, and cumin seeds until fragrant.
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Stir in onion, ginger, and garlic paste; fry for 4 to 5 minutes.
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Add tomatoes, turmeric, coriander, cumin, and yogurt; cook for up to 10 minutes until the oil separates.
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Introduce 1 1/2 to 2 cups hot water and the fried potatoes; bring to a boil, then simmer until the potatoes are tender.
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Add the fried fish and cook for 4 to 5 minutes to reheat.
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Remove from heat, garnish with fresh cilantro, and serve.