Fish, South and Southeast Asian
Machher jhol with rice
Machher jhol is a light Bengali fish curry made with cod and potatoes in a turmeric and cumin broth. For 4 people, it takes 40 minutes to make, it's easy, and costs €3.60 per person. The key is frying the turmeric coated fish briefly before it simmers in the broth, so it holds together and flavors the jhol.
Tonight, the everyday dish of Bengal, a machher jhol, a light fish broth with potatoes poured over rice.
- Total time
- 40 min
- Difficulty
- Easy
- Cost per person
- €3.60
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Summer, Fall
- The kids
- They generally like it
Machher jhol is what people eat every day in Bengal, the kind of dish that warms you up without ever feeling heavy. The broth stays deliberately thin, nothing like a thick creamy curry, with just enough turmeric, cumin and green chile to flavor the cod and the soft potatoes. Poured over hot basmati rice, it turns into a full, comforting meal.
It's a great weeknight dish, quick to put together, and kids tend to like it once the chile is toned down to their taste. The fish, briefly fried before simmering, holds its shape perfectly, and the potatoes soak up all the flavor of the broth. Simple, light and fragrant, it works just as well for a rushed dinner as for an easy Sunday meal.
The ingredients
Fish counter
- Cod fillets 700 g
Fruits and vegetables
- Potatoes 400 g
- Tomatoes 2
- Onion 1
- Fresh ginger 20 g
- Green chiles 2
- Fresh cilantro 4 sprigs
Pantry
- Black mustard seedsoften in the pantry 1 tsp
- Turmericoften in the pantry 1 tsp
- Ground cuminoften in the pantry 1 tsp
- Basmati riceoften in the pantry 300 g
- Mustard oil or neutral oiloften in the pantry 5 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Fish, Mustard
The step by step recipe
-
Salt the fish and rub it with turmeric. Peel the potatoes and cut them into large chunks.
Pat the fish dry thoroughly to limit splattering in the oil.
-
Brown the fish for one minute on each side in hot oil, then set aside. Brown the potatoes for a few minutes in the same oil. 8 min
Browned potatoes hold their shape better in the broth.
-
In the same oil, add the mustard seeds, then the onion, ginger and chile, and cook until the onion turns golden. 5 min
Cover the pan when the seeds start popping, they jump everywhere.
-
Add the tomatoes, cumin and turmeric, pour in half a liter of water, return the potatoes to the pot and let it simmer, then add the fish for the last few minutes. 20 min
The broth should stay fairly thin, this is a jhol, not a thick curry.
-
Meanwhile, cook the rice, then serve the jhol with the chopped fresh cilantro. 12 min
A squeeze of lime at the table adds freshness to the broth.
Our tips to get it right
- Pick thick, firm cod fillets, they hold up better in the simmering broth without falling apart.
- Adjust the green chile to your family's taste, you can seed it or pull it out near the end of cooking before serving.
- Taste the broth before adding the fish, it's the right moment to fix the seasoning without risking breaking up the pieces.
The variations
- Swap the cod for pollock or monkfish, two firm fish that hold together well in a broth.
- For a vegetarian version, replace the fish with cauliflower florets browned the same way in the turmeric oil.
- For kids, skip the green chile and serve the broth separately from the rice, they often like dunking the rice in themselves.
What to serve it with
- Plain basmati rice
- Lime wedges
- Spiced black tea
Storage
Machher jhol keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well, since the fish and potatoes change texture. Reheat it gently in a pot over low heat so the fish pieces stay intact.
Questions about this dish
Can you make the broth ahead and add the fish only before serving?
Yes, that's actually the best approach. Make the broth with the potatoes up through the simmering step, then reheat it gently and add the fish just before serving so it stays tender.
Can you use a different oil instead of mustard oil?
Yes, a neutral oil like sunflower works well if you don't have mustard oil on hand. The flavor will be a bit milder, but the dish still turns out great.
Why fry the fish before adding it to the broth?
This step firms up the cod slightly, so it holds its shape while simmering. It also adds a bit of seared flavor to the broth.
What's the difference between a jhol and a regular curry?
Jhol refers to a light, fairly thin fish broth, typical of everyday Bengali cooking. Unlike a thick curry, it's closer to a fragrant soup that gets poured over rice.
How long does it take to make a machher jhol, a light Bengali fish curry, served with rice?
Count 40 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a machher jhol, a light Bengali fish curry, served with rice?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a machher jhol, a light Bengali fish curry, served with rice cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, mustard. Always check the labels of the products you buy.
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