Description
Aloo Potol diye Macher Jhol is a runny fish curry prepared along with Potatoes and Pointed Gourd. This is a signature Bengali fish curry
Ingredients
Scale
- 6 pieces Rohu Fish/ Rui Mach (I have used Fish chunks with Bones)
- 3 Potato
- 3 Pointed Gourd
- 1 Onion
- 1 Tomato
- 1 Tsp. Ginger Paste
- 1 Tsp. Garlic Paste
- 2 Bay leaf
- 1/2 Tsp. Cumin Seed
- 1 Dry Red Chili
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 2 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 4 Tbsp. Mustard Oil
- 1/2 Tsp. Ghee/ Clarified Butter
Instructions
- Wash Fish Pieces thoroughly.
- Rub some salt and turmeric powder and leave those for 10 minutes.
- Cut Potatoes into halve after removing the skin.
- Cut Pointed Gourds into halve without removing the skin.
- Thinly slice Onion and make a puree of Tomatoes or just chop roughly.
- Now heat Mustard Oil in a Deep bottom Pan and fry fish pieces in medium flame until they turn golden brown in color.
- Strain fried fish from Oil and keep aside.
- In the same oil fry both Potatoes and Pointed Guard separately and keep those aside after frying.
- Temper remaining oil with Dry Red Chili, Bay leaf, and Cumin Seed.
- Add chopped Onions and fry in medium flame until onions turn light brown.
- Add Ginger-Garlic Paste and chopped/ pureed tomatoes.
- Cook until oil separates from the mixture.
- Add little water if required.
- Now add Salt, Sugar, Turmeric Powder, Chili Powder, Cumin Powder, and Coriander Powder.
- Cook for around 5 minutes on low flame.
- Now add fried Potatoes and fried Pointed Gourd and coat those with the spices using a spatula.
- Add 3-4 Cups of Water and cover the Pan with a lid.
- Cook on high flame for around 5-7 minutes or until Potatoes are cooked completely.
- Now add fried fish and cook for 2-3 minutes sprinkle Bengali Garam Masala and mix.
- Add some more water if required.
- Adding Ghee is completely optional but gives amazing flavor to Aloo Potol diye Macher Jhol.
Notes
Instead of Rehu fish, you can use Katla or Salmon or any fish with big bones.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 335
- Sugar: 4.2g
- Sodium: 839mg
- Fat: 13.5g
- Saturated Fat: 2.3g
- Carbohydrates: 23.7g
- Fiber: 3.8g
- Protein: 29.6g
- Cholesterol: 49mg
