Bengali Macher Jhal | How to make Bengali Macher Jhal

By Dipanwita Roy  |  19th May 2017  |  
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  • Bengali Macher Jhal, How to make Bengali Macher Jhal
Bengali Macher Jhalby Dipanwita Roy
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About Bengali Macher Jhal Recipe

An awesome Bengali fish recipe.

Bengali Macher Jhal, a deliciously finger licking recipe to treat your family and friends. This recipe of Bengali Macher Jhal by Dipanwita Roy will definitely help you in its preparation. The Bengali Macher Jhal can be prepared within 5 minutes. The time taken for cooking Bengali Macher Jhal is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Bengali Macher Jhal step by step. The detailed explanation makes Bengali Macher Jhal so simple and easy that even beginners can try it out. The recipe for Bengali Macher Jhal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bengali Macher Jhal from BetterButter.

Bengali Macher Jhal

Ingredients to make Bengali Macher Jhal

  • 1/2 kg - Parshe about 4-5 Pieces
  • 1/2 Cup - yogurt
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - Red chili powder
  • 1 tbsp - Poppy seed paste

How to make Bengali Macher Jhal

  1. Marinate the fish with a generous pinch of salt and turmeric powder.
  2. Heat ½ a tbsp of oil, add the fish and shallow fry till light brown. Keep aside on a kitchen absorbent towel.
  3. In a small bowl add the turmeric powder, poppy seed paste and musterd seed powder, yogurt, mix well to form a smooth paste.
  4. Add the remaining oil to the same frying pan. Green chillies . Lower the flame, add the yogurt mix, give it a hearty stir and cook for 5-7 odd minutes.
  5. Time now to gently add the fried fish, sprinkle in the sugar and add 1/2 a cup of warm water. (If you love the perfume of fennel as I do, feel free to add another tbsp of fennel seed paste at this stage.) Bring to a gentle simmer, another 5minutes or so. Adjust the seasonings and finish with a dollop of ghee and serve hot.

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