Recipe of Ultimate Bangali maacher jhol (simple bengal fish curry)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, bangali maacher jhol (simple bengal fish curry). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bangali maacher jhol (simple bengal fish curry) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Bangali maacher jhol (simple bengal fish curry) is something which I’ve loved my whole life.

Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. This is famous bengali fish recipie. Subscribe my channel for get more bengali recipie.

To begin with this recipe, we must first prepare a few ingredients. You can cook bangali maacher jhol (simple bengal fish curry) using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Bangali maacher jhol (simple bengal fish curry):

1. Make ready rohu fish (peeled and de scaled)
2. Get potatoes (cut in wedges)
3. Take onion (cut in slices)
4. Get green chilies
5. Get Turmeric powder
6. Make ready tbspCumin powder
7. Make ready Ginger paste
8. Get Salt
9. Take Mustard oil
10. Prepare bay leaf(optional)

The way the flavour of the soft. Aar Macher Jhol, a simple and easy Fish curry recipe which is cooked in almost all the Bengali households. Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry. Made in every Bengali Household, it is perfect for our everyday meals.

Instructions to make Bangali maacher jhol (simple bengal fish curry):

1. Mix the raw fishes with salt and turmeric
2. Fry the fish in hot mustard oil, both sides
3. Keep the fishes aside once fried, add some more oil in pan and add potatoes to fry
4. After the potatoes are done, pour some more oil and fry the onion with chillies
5. Add bay leaf, ginger paste, turmeric and cumin powder and stir well and salt to taste
6. Now pour in a cup of warm water on the mixture and add on the fried potatoes and cover and simmer it
7. Once the mixture comes to boil add the fried fish
8. Serve it with steamed rice

Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry. Made in every Bengali Household, it is perfect for our everyday meals. The dish was going to an old family favourite - Maacher Jhol - the famous Bengali fish curry. Aromatic and light, it didn't render me fishy. Cover for about five minutes until the fish is cooked through.

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