Charapona Macher Kabiraji Jhol aka Charapona Macher Jhol

Charapona Macher Jhol, also known as Charapona Macher Kabiraji Jhol, is a mild and fragrant stew made with small freshwater fish and vegetables.

Debjani's Note

I want to give a shoutout to the Chatterjee family who had the bravery to replace Biryani with Jire-morich-dhone diye Charapona Macher Jhol! This dish wasn't my favorite growing up, but it was beloved by the older generations in my family. They knew just the right fish and vegetables to use, and their wives could whip up a huge batch of Macher Jhol that us kids would either love or hate.

Charapona Macher Kabiraji Jhol - ingredients

According to my parents, Charapona Macher Kabiraji Jhol (or Charapona Macher Jhol for short) is the ultimate comfort food. However, I never really cared for this light fish curry that's packed with vegetables and flavored with a special spice paste. The paste is made with coriander, cumin, and black pepper, which gives Kabiraji Jhol its unique taste. It's important to note that Kabiraji is not the same as "Fish Kabiraji," which is a different dish altogether. Kabiraji refers to an old-fashioned treatment method that's similar to Ayurveda. This Bengali fish curry is also known as Kabiraji Jhol because it's believed to be good for an upset stomach.

Frequently Asked Questions

After discussing the fish and spice paste, the final component to consider is the vegetables. Charapona Macher Kabiraji Jhol, also known as Charapona Macher Jhol, emphasizes the use of various veggies. This dish consists of a flavorful stew made with fish, potatoes, eggplant, broad beans, raw papaya, tomatoes, and other vegetables, excluding onions and garlic. However, ginger paste is a crucial ingredient.

Freshwater Fish Curry and more

It's easy to imagine the Charapona Macher Jhol I'm talking about now. As we grow older, our tastes and preferences change. At 34, I now enjoy having this dish with rice from time to time, which surprises my father who used to see me make excuses for not eating it. Recently, when Baba came to visit, I made a big pot of the same fish curry he loves and now I do too. My daughter and husband are not picky eaters and enjoyed it without question. Baba shared funny stories about my past aversions to the dish.

Variations

Macher Jhol is a popular dish in Bengali cuisine that is often discussed. It is almost inevitable for a Bengali to not enjoy fish as it is a significant part of their culture. Although I do not dislike Macher Jhol, I personally enjoy it in various forms and with different types of fish. It is important to note that Macher Jhol has various recipes and is typically prepared as a light curry or stew.

Recipe Card

Charapona Macher Kabiraji Jhol aka Charapona Macher Jhol

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• Author: Debjani Chatterjee Alam
• Total Time: 45 mins
• Yield: 6 People 1x

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Description

Charapona Macher Jhol, also known as Charapona Macher Kabiraji Jhol, is a delicately flavored stew that is made from small freshwater fish and vegetables.

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Ingredients

Scale 1x2x3x

• 6 Baby Rohu/ Charapona Mach/ Small freshwater fish (whole fish)
• 3 Potato/ Aloo
• 5 Broad Bean/ Shim
• 1 Raw Banana/ Kacha Kola
• 1 Eggplant/ Begun / Baingan (Medium size)
• 2 Pointed Gourd/ Poto/ Parwal
• 2 Tomato
• 1 Tbsp. Ginger Paste
• 1 Tsp. Cumin Powder
• 1 Tsp. Coriander Powder
• 1.5 Tsp. Black Pepper Powder
• 1 Tsp. Turmeric Powder
• 1.5 Tsp. Salt or to taste
• 5 Tbsp. Mustard Oil
• 1 Tbsp. Lemon Juice (optional)

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Instructions

1. First, clean the fish and marinate it with turmeric powder and salt for 10 minutes.
2. Then, mix cumin powder, coriander powder, black pepper powder, turmeric powder, and mustard oil to make a thick paste.
3. Peel and cut potatoes, raw banana, eggplant, pointed gourd, broad beans, and tomato into long strips.
4. Heat oil in a pan and fry the fish on low flame. Shallow fry the potatoes, raw banana, pointed gourd, broad beans, and eggplant separately.
5. Add ginger paste and tomato to the remaining oil in the pan and cook until the tomatoes soften.
6. Add the spice paste and salt, and cook on low flame.
7. Finally, add all the fried veggies except for the pointed gourd and eggplant.
8. Cook on low heat for 10 minutes.
9. Next, add in the fried fish, fried pointed gourd, and fried eggplant and continue to cook on low heat for an additional 5 minutes.
10. After turning off the heat, add in some lemon juice.
11. Serve the Charapona Macher Jhol hot with steamed rice.

Notes

• When preparing Macher Jhol, feel free to incorporate other vegetables that are in season or readily available.
• Adding lemon juice is not necessary, but it enhances the taste of the dish.
• Adjust the amount of spices used according to your personal preference.
• In my recipe, I substitute a bit more black pepper powder and coriander powder for the amounts specified.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Fish
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 100g
• Calories: 359
• Sugar: 6.2g
• Sodium: 664mg
• Fat: 14.5g
• Saturated Fat: 2g
• Carbohydrates: 49.6g
• Fiber: 13.9g
• Protein: 10.9g
• Cholesterol: 5mg

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Have you tried the Charapona Macher Jhol recipe from Debjanir Rannaghar!

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

Here's the Charapona Macher Jhol 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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