Bengali Macher Jhol (Light Fish Curry with Potato)
The everyday Bengali fish stew: firm white fish and potato in a thin, golden, gently spiced gravy with nigella seeds.
- Time40 min
- LevelEasy
- Costabout £2.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the fish with half the turmeric and half the salt. Heat 2 tablespoons of oil in a frying pan and fry the fish for 1 minute each side, just to seal. Lift out and keep to one side.
2 min - 2
In the same pan fry the potato wedges for 5 minutes until lightly golden, then set aside.
5 min - 3
Add the remaining oil to a wide pan. Add the nigella seeds and bay leaves for 20 seconds, then the onion for 6 minutes until soft. Stir in the ginger for 1 minute.
6 min - 4
Add the tomatoes, cumin, ground coriander, chilli powder and the remaining turmeric and salt. Cook for 5 minutes into a thick paste.
5 min - 5
Add the water, potatoes and green chillies. Cover and simmer for 12 minutes until the potato is almost tender.
12 min - 6
Slide in the fish and simmer gently for 5 minutes without stirring more than once, until it flakes. The sauce should be thin and golden. Scatter with coriander and serve with plain rice.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.