Fish,  PATLA MACHER JHOL/ Bengali Fish Curry

PATLA MACHER JHOL/ Bengali Fish Curry

This is an authentic delicious Bengali dish usually prepared in summer. In Bengal, fish has ceased to be just a food item and has become part of their culture. It is a very common household dish prepared with very few spices.

Bata / Charapona fish – 5pcs
Potato -2nos
Eggplant – 1 no (small)
Patol /Pointed Gourd- 6pcs
Ginger- 1/2tsp paste
Jeera – 1/2tsp paste
Mouri/Fennel seed- 1/2tsp paste
Green chilies- 1/2tsp paste
Coriander powder – 1 tsp
Turmeric powder – 1 tbsp
Salt – as per taste
Mustard oil- 3tbsp
Water – 4 cups


1.    Wash the fish properly and marinate them with salt and turmeric powder and keep it for 10 mins.

2.    Peel off the vegetables and cut them length wise.

3.    Make a paste of green chilies, jeera, and ginger and mouri/fennel seeds.

4.    Heat oil in a pan. Fry the marinated fish till they turn golden.

5.    Take out the fish from the pan.

6.    In the same pan, add jeera. Then add the veggies.

7.    Fry them for 2-3mins. Add the paste and coriander powder. Mix them well.

8.    Add water. Cover the pan and let it cook for 10 mins until the veggies become soft.

9.    Now add the fried fish in the pan and cook it for 2 more mins.

10.  Your dish is ready to serve.