Post Top Ad

Tuesday, August 31, 2010

Tarkari diye Macher Jhol(Bengali fish curry with vegetables)

Today, I'm sharing a simple but delicious fish curry recipe. This recipe is perfect for a simple light lunch in hot summer days. It's very easy to prepare and will give you a sense of immense pleasure. This is one of my comfort food among many, off course. Whenever I feel very lazy to prepare something or after coming home from vacations when I crave for something simple and home made, I prepare this fish curry with vegetables.
Well, what is comfort food for you? The meaning of comfort food varies from person to person. What provides comfort for one, may make another person shriek in terror. But for most of the people, food from their native place always gives satisfaction and comfort. It works as an emotional support, too. For me, food that I really enjoy to eat and gives an enormous satisfaction to my soul and makes me feel good emotionally, that is my comfort food, which are mostly for obvious reason from my native cuisine, bengali cuisine and all the food that my mom makes give me comfort emotionally specially when I meet her after long time. So what is comfort food for you? 
This recipe is from my native bengali cuisine. It is kind of one-pot meal which contains lots of vegetables and fish in one meal and you should have this with hot white rice. You can add any combinations of vegetables, whatever is available in your kitchen.  

Ingredients :
Sweet water fish (Rohu, Katla, bhetki, Salmon,catfish etc.)
Cauliflower : few florets( Cut into big pieces)
Potato : 1 or 2 of medium size(Cut lengthwise)
Broad Beans(Sim) : 5-6 pieces(cut into half)
Pointed gourd/parwal/Patol : 3-4 pieces(cut into lengthwise)
Ginger : 1" piece (grated)
Green chilli : 1(chopped)
Tomato : 1(small-chopped)
Panch phoron : 1 tblsp. (a spice mixture of cumin seed, black cumin seed, mustard seed, fenugreek seed and fennel seed-mix in equal quantity)
Turmeric Powder : 3-4 tsp.
Chilli powder : 1-2 tsp.( as per taste)
Cumin powder(jeera) : 2 tsp.
Salt to taste
Oil(preferably mustard oil) : 3-4 tblsp.
Fresh coriander leaves for garnishing

Method :
  • Clean fish and apply 1-2 tsp. of turmeric powder and 2-3 pinches of salt on each fish pieces. Keep aside for 10-15 minutes.
  • Cut vegetables as mentioned or any way you want, it really doesnot matter.
  • Heat oil in a pan. Fry fish pieces on medium heat until brown from both sides. Keep aside.
  • Take another pan, heat 2 tblsp. of oil, add all the vegetables and with a pinch of salt, stir fry for 2-3 minutes and remove from pan. In the same oil, temper with panch phoron, when seeds change their color to deep brown and you get the aroma, add grated ginger, chopped green chillies and chopped tomatoes.
  • Prepare a mixture of three spice powders with 2-3 tblsp. of water and add this mixture when tomatoes turn soft. In medium flame, let the spice cook, when oil seperates, add the sauted vegetables. Mix well with spices. Then add about 1 and 1/2 cup of water. I prefer little bit thinner consistency of this curry, so add water as you like to have the consistency of the curry.
  • When water starts to boil, add salt to taste and the fried fish pieces. In medium flame, let the curry simmer and vegetables are cooked(This is not a dry gravy dish). When veges are cooked and you have your desired consistency of gravy, remove from heat.
  • Garnish with fresh coriander leaves and serve with hot white rice....

Tuesday, August 31, 2010 / by / 7 Comments


  1. Hi,

    a good combo here!!!nice presentation!!!


  2. Thanks, Sameena and welcome to my blog!!!

  3. dudin age Kokata theke fire khub indigestion hoeche aar kadin etai khachi without fulkopi. darun lage khete aar tumi baniecho darun.

  4. amar kachhe ei dish ta notun..ami phulkopi diye banai....potol diye ba kancha kola diye...kintu akshathe ato kichhu diye kokhini khaini ....khub healthy....try korte hobe...

  5. wow!!..the curry looks so authentic and delicious!!

  6. Dear Indrani
    I am going to make this dish for lunch now. I am bit puzzled , I think I put an appreciative note here but guess I must have done some guff up while trying to post the comment. ( May be old age is catching on ha ha )
    I like your use of right quantity of turmeric in Jhol. I have been criticized by friends for not using a pinch of turmeric..for all kind of dishes. I believe turmeric plays an important role in taste and emulsifying the oil. Now I will quote your blog.
    Off to chop the barbati ....dont have cauliflower in stock :-(
    Bhalo theko

  7. Amar Ma o banaye kintu minus potol. Gorom bhaat diye ei simple dish ta khete khoob darun lage.

    If you find time do visit my blog...
    Hamaree Rasoi


Thanks for visiting my blog and for your valuable feedback. This means a lot to me...

Post Top Ad