Aloo Potol Diye Macher Jhol

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Course Fish

Cuisine Bengali

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

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 335kcal

Cost Rs 150

Get Recipe Ingredients

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.

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