Kalo Jeera Diye Bata Macher Patla Jhol Recipe

Name: Kalo Jeera Diye Bata Macher Patla Jhol | Kalo jeera diye Authentic Macher Jhol | Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 g Bata fish (Labeo bata); 2 medium-sized potatoes; 1 tomato; 4 to 5 green chilies; 2 dry chilies; 1/3 teaspoon kalonji seeds (kala jeera/Nigella sativa); 1 teaspoon turmeric powder; Salt (to taste); Mustard oil (as required); Fresh coriander leaves (chopped)

Kalo Jeera Diye Bata Macher Patla Jhol is also known as kalo jeera macher jhol/kalojira diye macher jhol/ bata macher jhol is a traditional Bengali fish curry that’s light, flavorful, and perfect for a wholesome meal.

Made with fresh Bata fish, potatoes, tomatoes, and the distinct flavor of Nigella seeds, this dish is a culinary delight that pairs wonderfully with rice, roti, or paratha.

What is Macher Jhol?

Macher Jhol is a traditional Bengali fish curry known for its light, flavorful broth.

“Macher” means fish, and “Jhol” refers to a thin, spiced gravy.

This dish is a staple in Bengali cuisine, typically made with fresh fish, potatoes, tomatoes, and a blend of aromatic spices.

The gravy is often thin, making it perfect to be enjoyed with steamed rice.

Which State is Famous for Macher Jhol?

Macher Jhol is particularly famous in the Indian state of West Bengal.

It is also popular in other regions of eastern India, including Assam and Odisha, but it is quintessentially associated with Bengali cuisine.

Ingredients list of Kalo Jeera Diye Bata Macher Patla Jhol

500g Bata fish (Labeo bata)
2 medium-sized potatoes
1 tomato
4 to 5 green chilies
2 dry chilies
1/3 teaspoon kalonji seeds (kala jeera/Nigella sativa)
1 teaspoon turmeric powder
Salt (to taste)
Mustard oil (as required)
Fresh coriander leaves (chopped)

Instructions of Kalo Jeera Diye Bata Macher Patla Jhol

How to Make Macher Jhol?

Step 1: Prepare the Ingredients

Cut and wash the Bata fish thoroughly.

Add 1 teaspoon turmeric powder and salt to the fish and mix well.

Cut the potatoes and tomato into desired sizes.

Slit the green chilies and chop the coriander leaves.

Step 2: Fry the Fish

Heat a pan and add mustard oil.

Once the oil is hot, gently place the fish pieces in the pan.

Fry the fish on both sides until golden brown. Remove and set aside.

Step 3: Prepare the Gravy

In the same pan, add more mustard oil if needed.

Add 2 dry chilies and 1/3 teaspoon kalonji seeds.

Stir well on medium heat for a few seconds.

Add the slit green chilies and stir for a few more seconds.

Add the cut potatoes, 1/3 teaspoon turmeric powder, and salt.

Stir well for 2 minutes on medium heat.

Add the chopped tomato and stir well for 3 minutes.

Cover the pan and let the potatoes cook for about 7 minutes on medium to low heat, stirring occasionally.

Add water as required to create a thin gravy and bring it to a boil.

Step 4: Combine and Cook

Once the gravy is boiling, add the fried fish and chopped coriander leaves.

Let the gravy cook on high heat for another 7 to 9 minutes.

Serve hot with rice, roti, or paratha.

Also Read:

Rohu fish curry

In Short, Kalo Jeera Diye Bata Macher Patla Jhol is a delightful Bengali fish curry that brings together simple ingredients and bold flavors.

The distinctive taste of kalonji seeds, combined with fresh Bata fish and a medley of vegetables, creates a light yet flavorful dish perfect for any meal.

Whether you’re serving it with steamed rice, roti, or paratha, this curry is sure to be a hit with your family and friends.

The steps are straightforward, and the recipe is flexible enough to accommodate various dietary preferences and spice levels.

Enjoy the taste of Bengal with this authentic and aromatic fish curry!

Pro Tips for Making Kalo Jeera Diye Bata Macher Patla Jhol

Pick Fresh Fish: For the best flavor, always go for fresh Bata fish. Look for fish with clear eyes, a firm texture, and a mild smell.

Marinate Well: Make sure to marinate the fish thoroughly with turmeric and salt. Let it sit for at least 15-20 minutes to allow the flavors to soak in.

Hot Mustard Oil: Ensure the mustard oil is hot enough before frying the fish. This prevents the fish from sticking to the pan and enhances the overall flavor.

Fry Gently: Fry the fish gently on medium heat to get a golden brown color without breaking the pieces. Avoid overcrowding the pan to ensure even cooking.

Even Potatoes: Cut the potatoes into uniform pieces so they cook evenly. For a richer texture, slightly mash a few pieces towards the end of cooking.

Balance the Flavor: Adjust the number of green and dry chilies based on your spice tolerance. For a milder curry, deseed the green chilies or use fewer.

Layer Your Spices: Add the kalonji seeds and dry chilies to hot oil and let them sizzle for a few seconds to release their flavors before adding other ingredients.

Soft Tomatoes: Cook the tomatoes until they are soft and blended into the gravy. This adds a slight tanginess and thickens the curry.

Right Water Amount: Adjust the amount of water based on how thick or thin you want the gravy. For a thicker gravy, add less water and let it simmer longer.

Fresh Coriander: Adding chopped fresh coriander leaves at the end enhances the flavor and adds a refreshing aroma.

Taste and Adjust: Always taste the gravy before serving and tweak the salt, spice, and tanginess to your liking.

Serve Immediately: Serve the dish right after cooking to enjoy the best flavors. It pairs exceptionally well with steamed rice, which helps soak up the delicious gravy.

By following these pro tips, you’ll ensure your Kalo Jeera Diye Bata Macher Patla Jhol is flavorful, well-cooked, and authentically Bengali. Enjoy the cooking process and savor this delightful fish curry!

FAQs: (Kalo Jeera Diye Bata Macher Patla Jhol)

What is Bata fish?

Bata fish, also known as Labeo bata, is a freshwater fish commonly found in rivers and lakes across South Asia.

It is prized for its delicate flavor and texture.

What are Kalonji seeds?

Kalonji seeds, also known as Nigella sativa or black cumin, are tiny black seeds that are often used in Indian and Middle Eastern cuisines for their unique flavor and medicinal properties.

Can I use another type of fish for this recipe?

Yes, you can substitute Bata fish with other white fish varieties such as Rohu, Katla, or Tilapia.

However, the cooking time might vary depending on the thickness and type of fish.

What can I serve with Kalo Jeera Diye Bata Macher Patla Jhol?

This dish is traditionally served with steamed rice.

However, it also pairs well with roti or paratha for a wholesome meal.

How do I ensure the fish doesn’t break while frying?

To ensure the fish doesn’t break while frying, make sure the oil is hot before adding the fish.

Fry on medium heat and avoid turning the fish too often.

Use a flat spatula to gently flip the fish.

Can I make this dish less spicy?

Yes, you can adjust the spiciness by reducing the number of green chilies and dry chilies.

You can also deseed the green chilies to make the dish milder.

Is there a vegetarian version of this dish?

While this specific dish is centered around fish, you can create a vegetarian version by replacing the fish with vegetables like cauliflower, eggplant, or paneer.

The cooking method remains largely the same.

How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheat gently on the stovetop or in the microwave before serving.

What is the best type of mustard oil to use?

Cold-pressed mustard oil is preferred for its strong flavor and health benefits.

Make sure to heat it until it reaches its smoking point before using it to reduce its pungency.

Can I add other vegetables to this recipe?

Yes, you can add other vegetables such as flat beans, raddish, cauliflower,potato,toamto etc.

Adjust the cooking time accordingly to ensure all vegetables are cooked through.

How important is it to use fresh coriander leaves?

Fresh coriander leaves add a distinct flavor and aroma to the dish.

If you don’t have fresh coriander, you can use dried coriander leaves or even fresh parsley as a substitute.

What is the significance of using kalonji seeds in this recipe?

Kalonji seeds add a unique, slightly peppery flavor to the dish that complements the fish and vegetables.

They also have various health benefits, including digestive aid and anti-inflammatory properties.

Can this dish be made in advance?

Yes, you can prepare the dish in advance and reheat it before serving.

The flavors often develop and intensify when the dish is allowed to sit for a while, making it even more delicious.

What should I do if the gravy is too thick?

If the gravy is too thick, you can add a little more water and bring it to a boil to achieve the desired consistency.

Adjust the seasoning as needed after adding water.

Can I use other oils instead of mustard oil?

While mustard oil gives an authentic flavor, you can substitute it with other oils like vegetable oil or sunflower oil if mustard oil is not available.

However, the taste might differ slightly.

How do I know if the fish is cooked properly?

The fish is properly cooked when it turns opaque and flakes easily with a fork.

Avoid overcooking to prevent the fish from becoming dry.

Can I use frozen fish for this recipe?

Yes, you can use frozen fish.

Make sure to thaw it completely and pat it dry before marinating and frying to ensure even cooking and to avoid splattering oil.

Is this dish suitable for people with dietary restrictions?

This dish is naturally gluten-free.

For those with other dietary restrictions, adjustments can be made, such as using less oil or reducing the amount of salt.

Always check individual ingredient labels for allergens.

What other spices can I add to enhance the flavor?

You can add a pinch of cumin powder, coriander powder, or garam masala to enhance the flavor.

However, adding too many spices might overpower the delicate taste of the fish.

How can I make the gravy thicker if needed?

If you prefer a thicker gravy, you can cook the gravy uncovered for a few extra minutes to reduce it.

Alternatively, mash a few pieces of the cooked potato to naturally thicken the gravy.

What type of rice pairs best with this dish?

Basmati rice or simple steamed white rice pairs best with Kalo Jeera Diye Bata Macher Patla Jhol.

The mild flavor of the rice complements the spicy and flavorful fish curry.

How can I prevent the fish from sticking to the pan while frying?

Ensure the oil is hot before adding the fish and avoid overcrowding the pan.

Using a non-stick pan can also help prevent sticking.

Can I use canned tomatoes instead of fresh tomatoes?

Yes, you can use canned tomatoes if fresh tomatoes are not available.

Use an equivalent amount of canned diced tomatoes, but be mindful of the additional liquid content.

How spicy is this dish?

The spiciness of the dish can be adjusted to taste.

With 4-5 green chilies and 2 dry chilies, it has a moderate heat level, but you can reduce or increase the amount of chilies based on your preference.

What is the best way to reheat leftovers?

Reheat leftovers on the stovetop over medium heat, stirring occasionally until heated through.

You can add a splash of water if the gravy has thickened too much in the refrigerator.

Is it necessary to marinate the fish before frying?

Marinating the fish with turmeric and salt helps to season the fish and give it a base flavor.

It also helps to remove any fishy odor.

It’s recommended but not absolutely necessary if you are short on time.

Can I make this recipe in a pressure cooker?

Yes, you can make this recipe in a pressure cooker.

Follow the same steps for frying the fish and sautéing the spices and vegetables.

After adding water, pressure cook on medium heat for 2-3 whistles.

Let the pressure release naturally before adding the fried fish and simmering for a few minutes.

How do I prevent the potatoes from breaking apart while cooking?

To prevent the potatoes from breaking apart, avoid over-stirring them during cooking.

Also, choose firm, waxy potatoes that hold their shape better than starchy varieties.

Can I use lemon juice in this recipe?

Yes, a squeeze of lemon juice at the end of cooking can add a fresh, tangy flavor to the dish.

It complements the spices and enhances the overall taste.

What are some good side dishes to serve with this fish curry?

This fish curry pairs well with steamed rice, jeera rice, or any Indian flatbread like roti or paratha.

You can also serve it with a side of fresh salad or a vegetable stir-fry.

How can I make the dish more aromatic?

To make the dish more aromatic, you can add a few whole spices like bay leaves, cloves, and cardamom while frying the kalonji seeds and dry chilies.

Additionally, garnishing with fresh coriander leaves at the end enhances the aroma.

Can I add yogurt to this recipe?

While yogurt is not traditionally used in this recipe, you can add a few tablespoons of whisked yogurt to the gravy for a creamy texture and slightly tangy flavor.

Add it after the tomatoes and cook on low heat to prevent curdling.

How do I handle the mustard oil’s strong flavor?

To handle the strong flavor of mustard oil, ensure you heat it until it reaches its smoking point before using it.

This step reduces the pungency and makes the oil milder.

What should I do if the fish curry is too salty?

If the fish curry turns out too salty, you can add a raw peeled potato to the gravy and cook for a few minutes.

The potato will absorb some of the excess salt.

Alternatively, adding a bit more water or a squeeze of lemon juice can help balance the flavors.

Can I use pre-ground kalonji seeds instead of whole seeds?

Using whole kalonji seeds is recommended for this recipe, as they release their flavor gradually during cooking.

Pre-ground seeds might overpower the dish and alter the texture.

Is there a way to make the dish more kid-friendly?

To make the dish more kid-friendly, reduce the number of green chilies and dry chilies.

You can also use milder spices and serve the curry with plain rice to balance the flavors.

How do I know when the mustard oil has reached its smoking point?

Mustard oil reaches its smoking point when it starts to smoke slightly and changes from a yellow to a pale golden color.

This usually takes a couple of minutes on medium-high heat.

Can I use fish stock instead of water for the gravy?

Yes, using fish stock instead of water will enhance the fish flavor in the gravy.

Just ensure the stock is not overly salty, as the fish and spices will already add a good amount of seasoning.

Recipe Card:

Kalo Jeera Diye Bata Macher Patla Jhol | Kalo jeera diye Authentic Macher Jhol | Fish Curry

payal debnath

Kalo Jeera Diye Bata Macher Patla Jhol is a traditional Bengali fish curry that’s light, flavorful, and perfect for a wholesome meal. Made with fresh Bata fish, potatoes, tomatoes, and the distinct flavor of Nigella seeds, this dish is a culinary delight that pairs wonderfully with rice, roti, or paratha.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine bengali, Indian

Servings 4 people

Calories 250 kcal

Ingredients