Indian · medium
Fish Curry (Macher Jhol)
Light Bengali-style fish curry with a turmeric-tomato broth, delicately spiced and quick to cook. Bright, fresh, and nourishing.
- 30 min
- Total
- 4
- Serves
- $18.50
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteUse a mild white fish like cod. Skip the chili powder. Check carefully for bones before serving to children.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cod or Tilapia Fillets1 1/2 lbs
- Mustard Oil3 tbsp
- Yellow Onion1 medium
- Tomato1 medium
- Fresh Ginger (grated)1 tbsp
- Nigella Seeds (Kalonji)1/2 tsp
- Turmeric Powder1 tsp
- Fresh Cilantro (optional)1/4 cup
Method
- 01
Pat fish fillets dry. Rub with turmeric and salt. Heat mustard oil in a pan and lightly fry fish until golden on each side, about 2 minutes per side. Remove and set aside.
- 02
In the same pan, add nigella seeds and let them splutter. Add sliced onion and cook until soft.
- 03
Add ginger paste, turmeric, chili powder, and diced tomato. Cook for 3 minutes.
- 04
Add 1.5 cups warm water and bring to a gentle simmer. Carefully slide in the fried fish pieces. Simmer for 8-10 minutes.
- 05
Finish with a drizzle of mustard oil and fresh cilantro. Serve with steamed rice.
- 280
- Calories
- 32g
- Protein
- 8g
- Carbs
- 13g
- Fat
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