Magur Macher Rosha is a delightful and comforting Bengali fish curry that is cooked using Asian catfish, also known as Magur Mach, and potato chunks. This dish is a staple in many Bengali homes.
Jump to:
- Debjani's Note
- Magur Macher Rosha Recipe Video from Debjanir Rannaghar Youtube Channel:
- Magur Macher Rosha!
- Tip to cook perfect Bengali Fish Curry with Catfish
- Frequently asked questions
- Here's how I cook Magur Macher Rosha at Debjanir Rannaghar!
- Recipe Card
- Fish Recipes from Debjanir Rannaghar!
- Have you tried the Bengali Magur Macher Rosha recipe from Debjanir Rannaghar?
- Here's the Magur macher aloo diye Rosha Pin for your Pinterest Board!
Debjani's Note
Growing up, I had a traumatic experience when it came to Magurer Jhol. Every week, the kids in my family were forced to eat this runny fish curry. My dislike for the dish never wavered.
But now, when we pick fresh Magur Mach from the market, I cook up a different version of this dish - Magur Macher Rosha. It's a family favorite and is packed with natural goodness that's ideal for growing kids. With its unique taste and texture, it's one of those dishes that I can enjoy every once in a while - something I never thought would ever happen!
Mehebub and I have a fondness for Magur macher rosha, so I no longer need to indulge in Jire-Morich jhol as frequently as before. We decided to not to bother Pasta with the jire moricher jhol!
Magur Macher Rosha Recipe Video from Debjanir Rannaghar Youtube Channel:
Magur Macher Rosha!
Magur Macher Rosha is a mouth-watering Bengali fish curry that transports your taste buds straight to the heart of Bengal. This spicy dish combines Asian catfish with potatoes and traditional Bengali spices for a flavor that's sure to tantalize. Magur Macher Rosha is an explosion of flavor in every bite.
Tip to cook perfect Bengali Fish Curry with Catfish
In the bustling streets of Bengal, you can find many vendors hawking their fresh-caught Magur Mach. This small, native fish is renowned for its nutrition and is a beloved staple in Eastern India and Bangladesh. It's often cooked lightly with vegetables to make the delicious recipe known as Magur Macher Jhol - a favorite amongst kids!
If you want to try your hand at making this dish, it's best to purchase live catfish - referred to as Jiol Mach in Bengali. These are kept in big containers by the vendor and cut up for customers upon request. Don't be tempted by frozen fish; only fresh will do if you want a taste of authentic Magur Mach!
Frequently asked questions
Magur Mach is a small freshwater indigenous fish and is popular in Eastern India as well as Bangladesh. This fish is very nutritious and often served to Kids in Bengal. It is often served to children in Bengal, cooked lightly with vegetables, which is known as Magur Macher Jhol. To ensure that the fish is as fresh as possible, it is best to purchase it live from the local fish vendors, who typically keep the fish in large containers.
Here's how I cook Magur Macher Rosha at Debjanir Rannaghar!
Recipe Card
Magur Macher Rosha
Magur Macher Rosha is a delightful and comforting Bengali fish curry that is cooked using Asian catfish, also known as Magur Mach, and potato chunks. This dish is a staple in many Bengali homes
Ingredients
- 3 Magur Mach/ Cat Fish Medium-size; cut into three pieces each
- 3 Potato
- 2 Onion
- 1 Tomato
- 3 Green chili
To marinate fish
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt
- 2 Tbsp. Mustard Oil
To make the spice mix:
- 1 Tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 1 Tsp. Kashmiri Red Chili Powder
- ½ Tsp. Turmeric Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Salt or to taste
- 1 Tsp. Sugar
- 1 Tsp. Bengali Garam Masala Powder
- 1.5 Tbsp. Mustard Oil
Tempering
- 1 Bay Leaf
- 2 Dry Red Chilli
Other
- 5 Tbsp. Mustard Oil
Instructions
- Marinate Magur Mach with 1 Tsp. Turmeric Powder and 1 Tsp. Salt as well.
- Add around 2 Tbsp. Mustard Oil and mix that as well.
- Now take Two Onion, and remove the skin and chop.
- Peel the skin of 3 Potatoes and cut the Potatoes into Wedges.
- Roughly chop a Tomato and also slice a few Green Chilies.
- Now make a thick paste of Garlic Paste, Ginger Paste, Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Salt, Sugar, and Bengali Garam Masala Powder.
- Add 1 Tbsp. Mustard oil to this mixture to make the paste.
- Heal 5 Tbsp. Mustard Oil in a Pan till the oil changes color.
- Now fry the marinated fish on medium flame.
- Once fried, strain from the pan.
- Once the fish is fried you can separate some oil to make the curry less oily.
- Do not over-fry the fishes. You may refer to the Magur Macher Rosha Recipe video of mine for the texture.
- Now fry Potato Wedges.
- While frying, sprinkle ¼ Tsp. each of Turmeric Powder and Salt.
- Keep the flame low and fry till the potatoes are 80% cooked and then stain from the pan.
- Temper remaining oil with 1 Bay Leaf and 1 Dry Red Chili.
- Add chopped Onion and Cook on low flame till the onion changes color to pink.
- Now add chopped Tomatoes and Cook till the tomatoes melt.
- Add a little salt while cooking,
- Cook on low flame till the mixture releases oil from the edges.
- Now add 1 cup of water to the mixture and Cook for 2 Minutes on Low flame.
- Add slices of green chilies and ⅓ cup water and keep cooking.
- Finally, add 1 more cup of water.
- Once the water starts boiling, add fried potato wedges and Cook for around 5 minutes.
- Cover the Pan with a lid and cook for 2 minutes.
- Open the Lid and add 1 cup of water. By this time most of the water will evaporate.
- Now add fried fish and mix with a spatula.
- Boil for around 3-4 minutes.
- Magur Macher Rosha will be ready by this time! Serve it hot with steamed rice.
Video
Nutrition
Fish Recipes from Debjanir Rannaghar!
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Barishali Ilish (also known as Ilish Barishali)
- Ilish Mach er Dim Bhuna (also known as Ilish Mach er Dim er Jhuri)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (also known as Ilisher tel jhol)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Biye Barir Macher Kalia (also known as Bengali Macher Kalia)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
- Bengali Macher Matha diye Bhaja Muger Dal (also known as Macher Muro Diye Dal)
- Aloo Fulkopi diye Macher Jhol (Also known as Phulkopi diye Macher Jhol)
- Chitol Macher Kaliya (also known as Bengali Chitoler Kalia)
- Tangra Macher Aloo Begun o Bori Diye Jhol (also known as Cat Fish Curry with Potato, Eggplant and Sun-dried Lentil Dumplings)
- Ilish Macher Sorshe bata diye Jhal (also known as Hilsa Fish in Mustard Gravy| Ilish er Shorshe Jhal or Shorshe Ilish)
Have you tried the Bengali Magur Macher Rosha recipe from Debjanir Rannaghar?
I would love to see a picture if you are making it following my recipe which 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 Magur macher aloo diye Rosha 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.
Prasenjit Dasgupta says
My wife loved your recipe
She said that she never knew Magur Mach can be so richly prepared Thank you so much !!!!