Aloo Potol Diye Macher Jhol

Aloo Potol diye Macher Jhol is a classic Bengali fish curry, featuring tender pieces of potato and pointed gourd in a light, flavorful broth and obviously fish. It's a true taste of Bengal and a guaranteed comfort food!

Macher Jhol, a must for fish-eating Bengalis

This popular, soupy fish curry is a staple, usually enjoyed with a generous serving of rice. There are countless versions of Macher Jhol, and it seems every Bengali family has their own special recipe, each with a slightly different, yet familiar, taste.

Recipe Variation

We adore Macher Jhol with added vegetables, and potato is a key ingredient in this delightful combination of fish and veggies. During the summer, pointed gourd (potol or parwal) is often included, while cauliflower is a favorite addition in the winter. Sometimes, we even make a mixed vegetable Jhol, seasoned with a fragrant spice paste of cumin, coriander, and black pepper. This version is considered especially comforting, particularly when you're feeling under the weather.

Aloo Potol diye Macher Jhol, a must if your stomach is upset

This Pet Kharaper Jhol is quite popular at my ancestral house in Kolkata, and to date, it is prepared as part of lunch as Baba, Jeth,u and my other family members need it at least thrice a week to clean their stomachs:lol: .

I'm not a fan of the "Mixed Jhol," especially its color. But I absolutely love "Aloo Potol diye Macher Jhol," which is a light fish curry with potatoes and pointed gourd. The main difference between a "Pet Kharaper Jhol" (stomach-settling broth) and a normal fish jhol is the use of onion. We never use onion in the comfort version, while recipes like "Aloo Potol diye Macher Jhol" or "Aloo Phulkopi Diye Macher Jhol" need onion for added flavor.

Tips: Aloo Potol diye Macher Jhol

Although "Aloo Potol diye Macher Jhol" is usually made for lunch, I like to make it as a side dish for dinner. We typically eat lunch at the office, and my little one usually prefers a simple chicken stew or vegetable soup for lunch. Cooking after work, especially during the hot summers in North India, is exhausting. That's why I like to make single, filling dishes to go with our rice or roti, and this is one of my go-to recipes.

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Aloo Potol Diye Macher Jhol

Aloo Potol diye Macher Jhol is a runny fish curry prepared along with Potatoes and Pointed Gourd. This is a signature Bengali fish curry

Course Fish

Cuisine Bengali

Keyword Aar macher jhol recipe, Aloo Potol Diye Macher Jhol, bengali fish curry recipe, Debjanir Rannaghar

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 People

Calories 335kcal

Author Debjani Chatterjee

Cost Rs 150

Ingredients

• 6 pieces Rohu Fish/ Rui Mach I have used Fish chunks with Bones
• 3 Potato
• 3 Pointed Gourd
• 1 Onion
• 1 Tomato
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 2 Bay leaf
• ½ teaspoon Cumin Seed
• 1 Dry Red Chili
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Bengali Garam Masala Powder
• 2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Sugar
• 1 teaspoon Salt or to taste
• 4 tablespoon Mustard Oil
• ½ teaspoon Ghee/ Clarified Butter

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Instructions

• First, wash the fish pieces well. Then, rub them with salt and turmeric powder and let them sit for 10 minutes.
• Peel the potatoes and cut them in half. Cut the pointed gourds in half as well, but leave the skin on.
• Thinly slice the onion and either make a puree of the tomatoes or chop them roughly.
• Next, heat mustard oil in a deep-bottomed pan.
• Fry the fish pieces over medium heat until they are golden brown.
• Remove the fish from the oil and set aside.
• In the same oil, separately fry the potatoes and pointed gourd until golden. Set them aside as well.
• Now, add dry red chilies, bay leaf, and cumin seeds to the remaining oil to temper it.
• Add the chopped onions and fry them over medium heat until they turn light brown.
• Then, add the ginger-garlic paste and the chopped or pureed tomatoes.
• Cook until the oil begins to separate from the mixture, adding a little water if needed.
• Add salt, sugar, turmeric powder, chili powder, cumin powder, and coriander powder.
• Cook for about 5 minutes on low heat.
• Now, add the fried potatoes and pointed gourd, coating them with the spices using a spatula.
• Pour in 3-4 cups of water, cover the pan, and cook on high heat for about 5-7 minutes, or until the potatoes are fully cooked.
• Finally, add the fried fish and cook for another 2-3 minutes.
• Sprinkle Bengali Garam Masala over the dish and mix gently.
• Add more water if needed.
• While not required, a touch of ghee really enhances the flavor of this Aloo Potol diye Macher Jhol.

Notes

A quick note: If you don't have Rehu fish, Katla, salmon, or any other fish with sturdy bones will work just as well.

Nutrition

Serving: 150g | Calories: 335kcal | Carbohydrates: 23.7g | Protein: 29.6g | Fat: 13.5g | Saturated Fat: 2.3g | Cholesterol: 49mg | Sodium: 839mg | Fiber: 3.8g | Sugar: 4.2g

Let's connect over Maacher Jhol!

I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

Here's the Perfect Bengali Macher Jhol Recipe Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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