Friday, 13 May 2016


Its been long I have not posted a fish curry recipe, a quintessential part of our Bong identity. I do cook fish curry here but I am not satisfied. We do not get here the type of fish we grew up eating, so are unable to prepare the variety of curries associated with them. Its summer time now, back home the markets are flooded with roe filled fish whose curry I immensely loved. The very thought of it makes me salivate. This summer, we perhaps are not going home, so will not be able to have 'dim bhora macher jhol'.... egg filled [roe] fish curry. Here too we get a variety of fish, fish roe, just that I still could not adapt myself to the taste. It is perhaps a mental block.

I try to prepare authentic fish curries with the limited ones we get here, a Bengali cannot go without fish for long. Macher Aloo Tomato Jhol or a Fish Curry with Potato and Tomato is a regular kind of fish curry among us. This Bengali fish curry is done usually with Bengal Carp or Long Whiskered Cat Fish. At times mom omitted the tomato and used pointed gourd or ridge gourd instead. Fish curry with vegetables is common among us. This fish curry with potato and tomato is done with normal spices we use with a tempering of either cumin seeds or fenugreek seeds. Let us do this Macher Aloo Tomato Jhol together.

Fish : 6 pieces[authentically Bengal Carp]
Tomato : 1medium[chopped]
Potato : 1big
Onion : 1medium[sliced][not required if you r using fresh water fish]
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cumin Seed : 2pinches[alternatively fenugreek seed]
Salt : As Required
Oil : 4-5tbsp[authentically mustard]

Wash the fish pieces thoroughly and rub with salt and turmeric. Keep aside for 15 minutes.

Peel the potato and cut into lengthwise pieces, apply little salt and turmeric.

Heat oil in a wok and lightly fry the potatoes. Take out and keep in a bowl.

Fry the fish pieces till light brown on both sides. Take out and keep aside.

Temper oil with cumin seeds. Add the sliced onion and fry till golden brown.

Add the ginger paste and fry for 2 minutes. Add chopped tomatoes and saute till it melts.

Add turmeric, cumin powder, red chilli powder, salt. Stir for a minute and add a big cup of water.

As the gravy comes to boil, add the potatoes. Let cook at low heat for 2 minutes.

Add the fish pieces carefully. Let cook for a minute or two. It is done.

It is enjoyed with steamed rice only.


  1. Our comfort curry with rice

  2. My daughter loves fish curry, but she doesn't eat hot food, so I will omit chili and try this for her. I am sure she is gonna love it! :)

    1. Thanks Anu....use kashmiri mirch its not hot but will give colour...

  3. Never tried fish curry with potato, this is so pleasing and a pleasure. Indeed, a new recipe and since fish is fav at home, this is it.

    1. Please do once... you will love....thank you

  4. We can die for it...looks super yuum

  5. mouthwatering fish recipe soma....looks delicious!