Machher Jhol

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 200 g - fresh carp fish (or rohu fish)
  • Alternatives - Sole fish fillets or tilapia fish
  • 1/2 stem - fresh ginger (make a paste using the food processor)
  • 1 big - onion, finely julienned
  • 1-2 - tomatoes (diced)
  • a few sprigs - cilantro
  • 1/2 tsp - haldi/turmeric (approximate)
  • 2-3 - green chillies
  • oil to shallow fry
  • salt - (approximate)

How to Make Machher Jhol

  • Wash the fish pieces and rub a little turmeric and salt on the pieces.
  • Keep for 10 minutes.
  • Heat a little oil in a non-stick wok or frying pan.
  • Wait till the oil is very hot, and fry the fish pieces a little (till they are light brown in colour).
  • Keep the fish pieces aside.
  • Then heat oil again.
  • Put in the ginger paste/grated ginger, green chillies, tomatoes, the onion pieces, and a little turmeric.
  • Stir fry for about 15 minutes over medium heat till the onions are cooked a little.
  • Keep stirring as you saute.
  • When the consistency is thick, add the fish pieces.
  • Stir everything together (be careful about not breaking the fish pieces), add salt.
  • Then add a little water (enough to cover the fish pieces) and the chopped cilantro.
  • Put the heat to high, and boil.
  • If you are using a pan with a lid, use the lid to cover the pan.
  • This will seal the flavours.
  • After 20 minutes turn off the heat.
  • Serve hot with basmati rice.