Machar Jhol

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 - medium sized of bhetki/rahu/ katla fish
  • 2 - medium sized potatoes
  • 3 - parwar
  • 1 tsp - panch phoran ( combination of aniseeds, methi seeds, mustard seeds and black cumin seeds)
  • ½ tsp - coriander seeds
  • 1 tsp - cumin seeds
  • ½ tsp - black peppercorns
  • 5 to 6 tbsp - oil
  • ½ tsp - turmeric powder
  • 1 - bay leaf
  • 1 - dry red chilli
  • sufficient water for cooking the vegetables
  • handful of finely chopped coriander leaves (to garnish)
  • salt to taste

How to Make Machar Jhol

  • Clean and wash the fish.
  • Chop the fish into medium sized pieces.
  • Apply salt and1/4 tsp turmeric powder to the fish pieces and keep aside.
  • Chop the vegetables into medium sized pieces and keep them soaked in sufficient water.
  • Roast the coriander seeds, cumin seeds and black
  • peppercorns on a pre-heated tawa till aromatic.
  • Grind them along with little water to a paste. Keep aside. Heat oil in a kadai.
  • Fry the fish on a medium flame till done.
  • Remove and keep aside.
  • In the same oil, add the paanch phoran, bay leaf and dry red chilli.
  • Saute for few seconds.
  • Add the vegetables, salt, 1/4 tsp turmeric powder and the ground paste.
  • Saute till oil separates.
  • Add sufficient water and cook the vegetables on a low flame till done.
  • Add the fried fish pieces.
  • Gently mix. Cook on a medium flame for 2 to 3 minutes
  • so that fish pieces mix well with the jhol (gravy).
  • The jhol should be watery in consistency.
  • Garnish with coriander leaves and serve hot with steamed rice.