Tomato Diye Foli Macher Jhol: A Delicious Bengali Fish Curry Recipe
If you’re craving a taste of authentic Bengali Fish Curry then “Tomato Diye Foli Macher Jhol” is a dish you must try.
Tomato Diye Foli Macher Jhol also known as ” Bengali fish curry” a beloved Bengali traditional dish, finds its place in kitchens across West Bengal, Assam, Bihar, Maharashtra, Odisha, Telangana, and many other states of India.
Its simplicity in preparation and delightful taste make it a favorite among households.
Following this maacher jhol recipe is a breeze; the key is to maintain the timing. Paired with steamed rice, it becomes a culinary delight.
Whether it’s boiled rice, fragrant basmati, or any other variety, the choice is yours.
I enjoy it with Jai Sriram long-grain rice, and the combination is truly irresistible.
Once you taste it, you’ll find yourself coming back to this Tomato diye macher jhol Recipe time and again.
One of the remarkable aspects of this Tomato diye macher jhol dish is its simplicity.
There are no complicated steps involved, and the list of ingredients is modest.
I’ve refrained from using excessive spices; the Maacher Jhol dish still bursts with flavor even with minimal seasoning.
It stands tall as a main course, but if you fancy, you can pair it with a side dish.
In my home, we often complement it with dal, vegetable sabzi, bhaji, papad, salad, and a variety of other side dishes.
However, there are times when I serve it solo, without any accompaniments, and it never fails to impress.
The beauty of this macher jhol recipe lies in its versatility.
It can be enjoyed with or without a side dish, catering to various preferences.
Even when served without a side dish, it holds its own and leaves a lasting impression.
I urge you to give this macher jhol recipe a try and share your experience with me.
I’m confident you’ll be pleased with the results.
This macher jhol dish is not only delicious but also nutritious.
Foli fish is rich in protein and omega-3 fatty acids, while tomatoes are packed with vitamins and antioxidants, making it a healthy choice for your meal.
So, what are you waiting for?
Step into the kitchen and embark on a culinary adventure with Tomato Diye Foli Macher Jhol.
Experience the rich flavors and cultural heritage it brings to the table.
Whether you’re a novice or an experienced cook, this macher jhol recipe is sure to win your heart.
Don’t miss out on this opportunity to savor the authentic taste of Bengali cuisine.
Try it today and let me know how it turns out.
Ingredients: Tomato Diye Foli Macher Jhol
- 500g Foli fish
- 2 medium-sized tomatoes
- 4 green chilies
- Handful of coriander leaves
- 2 dry chilies
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Mustard oil
Step-by-Step Preparation:
Step 1:
Begin by cleaning the Foli fish thoroughly and washing it properly.
Marinate the fish with turmeric powder and salt, ensuring it is evenly coated.
Roughly chop the tomatoes, green chilies, and coriander leaves.
Step 2: Cooking Process:
Heat mustard oil in a deep pan or Indian yok.
Once the oil is hot, fry the marinated fish on medium heat until golden brown on both sides.
Set aside.
In the same pan, add more oil if needed.
Add the dry chilies and cumin seeds and sauté for a few seconds.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt.
Cook until the tomatoes are soft and mushy.
Add the chopped coriander leaves and cumin powder, and stir well.
After a minute, add water according to your desired consistency.
Let the gravy boil.
Once the gravy is boiling, add the fried fish and let it cook for about 7 minutes, allowing the flavors to meld together.
When the aroma of the fish curry fills the air and the gravy turns a reddish-yellow color, your Maacher Jhol is ready.
Garnish with chopped coriander leaves and serve hot with steamed rice.
Serving:
Tomato Diye Foli Macher Jhol pairs perfectly with steamed rice, offering a comforting and wholesome meal that is sure to satisfy your taste buds.
Variations:
Feel free to experiment with additional spices or ingredients such as onion, ginger, garlic, or coconut milk to customize the flavor of your Fish Curry.
More Fish Recipes You May Like:
MORE FISH RECIPES:
Pro Tips to Enhance your Tomato Diye Foli Macher Jhol:
- Use fresh Foli fish, ripe tomatoes, and aromatic spices for the best flavor.
- Allow the fish to marinate with turmeric and salt for at least 15-20 minutes to infuse flavor.
- Fry the marinated fish on medium heat until golden brown on both sides for a crispy texture.
- Perfect the tempering process by sautéing dry chilies and cumin seeds until fragrant before adding other ingredients.
- Ensure the tomatoes are cooked until soft and mushy to create a rich and flavorful gravy.
- : Adjust the amount of green chilies and red chili powder according to your preferred level of spiciness.
- Control the amount of water added to achieve your desired gravy consistency.
- Allow the curry to simmer for a few minutes after adding the fish to allow the flavors to meld together.
- Garnish with freshly chopped coriander leaves just before serving to add a burst of freshness.
- Serve hot with steamed rice for a comforting and satisfying meal experience.
FAQs:
Can I use any other type of fish for this Tomato Diye Foli Macher Jhol recipe?
While Foli fish is traditionally used, you can also use other varieties such as Rohu or Katla.
How spicy is this Tomato Diye Foli Macher Jhol dish?
The level of spiciness can be adjusted according to your preference by controlling the amount of green chilies and red chili powder.
Can I make this Tomato Diye Foli Macher Jhol curry ahead of time?
Yes, you can prepare the curry in advance and reheat it before serving.
It often tastes even better the next day as the flavors have had time to meld together.
What side dishes pair well with Tomato Diye Foli Macher Jhol?
It pairs well with simple sides like steamed rice, chapati, or luchi (deep-fried bread).
Is it necessary to fry the fish before adding it to the curry?
Frying the fish adds a crispy texture and enhances the flavor, but you can skip this step if you prefer a lighter version of the dish.
In short, Tomato Diye Foli Macher Jhol is not just a dish, it’s a culinary journey that transports you to the heart of Bengal.
With its vibrant flavors and aromatic spices, this fish curry is sure to become a favorite in your household.
So why wait? Try this recipe today and indulge in the taste of authentic Bengali cuisine.
RECIPE CARD:
Tomato Diye Foli Macher Jhol Recipe | Authentic Fish Curry
Ingredients
Ingredients: Tomato Diye Foli Macher Jhol
- 500 g Foli fish
- 2 medium-sized tomatoes
- 4 green chilies
- Handful of coriander leaves
- 2 dry chilies
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Mustard oil
Instructions
Step-by-Step Preparation:
Step 1:
- Begin by cleaning the Foli fish thoroughly and washing it properly.
- Marinate the fish with turmeric powder and salt, ensuring it is evenly coated.
- Roughly chop the tomatoes, green chilies, and coriander leaves.
Step 2: Cooking Process:
- Heat mustard oil in a deep pan or Indian yok.
- Once the oil is hot, fry the marinated fish on medium heat until golden brown on both sides.
- Set aside.
- In the same pan, add more oil if needed.
- Add the dry chilies and cumin seeds and sauté for a few seconds.
- Add the chopped tomatoes, turmeric powder, red chili powder, and salt.
- Cook until the tomatoes are soft and mushy.
- Add the chopped coriander leaves and cumin powder, and stir well.
- After a minute, add water according to your desired consistency.
- Let the gravy boil.
- Once the gravy is boiling, add the fried fish and let it cook for about 7 minutes, allowing the flavors to meld together.
- When the aroma of the fish curry fills the air and the gravy turns a reddish-yellow color, your Maacher Jhol is ready.
- Garnish with chopped coriander leaves and serve hot with steamed rice.
Serving:
- Tomato Diye Foli Macher Jhol pairs perfectly with steamed rice, offering a comforting and wholesome meal that is sure to satisfy your taste buds.
Variations:
- Feel free to experiment with additional spices or ingredients such as,onion, ginger, garlic, or coconut milk to customize the flavor of your Fish Curry.
Pro Tips to enhance your Tomato Diye Foli Macher Jhol:
- Use fresh Foli fish, ripe tomatoes, and aromatic spices for the best flavor.
- Allow the fish to marinate with turmeric and salt for at least 15-20 minutes to infuse flavor.
- Fry the marinated fish on medium heat until golden brown on both sides for a crispy texture.
- Perfect the tempering process by sautéing dry chilies and cumin seeds until fragrant before adding other ingredients.
- Ensure the tomatoes are cooked until soft and mushy to create a rich and flavorful gravy.
- : Adjust the amount of green chilies and red chili powder according to your preferred level of spiciness.
- Control the amount of water added to achieve your desired gravy consistency.
- Allow the curry to simmer for a few minutes after adding the fish to allow the flavors to meld together.
- Garnish with freshly chopped coriander leaves just before serving to add a burst of freshness.
- Serve hot with steamed rice for a comforting and satisfying meal experience.
Notes
Nutritional chat for Tomato Diye Foli Macher Jhol per 100g
| Nutrient | Amount (per 100g) |
|---|---|
| Calories | 120 kcal |
| Protein | 20 g |
| Fat | 4 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 300 mg |