Aloo phulkopi bori diye macher jhol-bengali fish curry recipe with vegetables

Aloo phulkopi bori diye Macher jhol recipe step by step – aloo phulkopi diye macher jhol is simple wintertime bengali fish curry cooked with freshwater fish and winter-time vegetables. In this bengali fish curry, freshwater fish like rui/katla/tilapia/koi/tangra fish is simply cooked with veggies like potato(aloo), cauliflower(phulkopi) and dried lentil dumplings(bori). For making this bengali macher jhol, I used plain katla mach, however, you can use any fresh-water fish described above. Macher jhol is most popular dish in West Bengal to Bangladesh as a regular Bengali fish meal, best to relish with piping hot steamed white rice.

aloo phulkopi bodi diye macher jhol(katla mach) aka bengali fish curry with vegetables like potato, cauliflower and bori(dried lentil dumplings)jhol served with plain piping hot steamed white rice(gorom bhat) and gondhoraj lemon aloo phulkopi bodi diye macher jhol(katla mach) aka bengali fish curry with vegetables like potato, cauliflower and bori(dried lentil dumplings)jhol served with plain piping hot steamed white rice(gorom bhat) and gondhoraj lemon

What is macher jhol?

Macher jhol is completely a bengali term that means a dish of non-spicy healthy soupy bengali fish curry prepared with fish and different vegetables. This Macher jhol is the most simple fish curry in our entire Bengali fish curry recipes. Even it is so light and good for our stomach that considered as a regular bengali fish meal. That is why Macher jhol and rice is the staple food for all bengali from West Bengal to Bangladesh. 

About several bengali macher jhol recipes

We(bengali) have several macher jhol recipes for different seasons. Aloo Jhinge Diye Katla Macher Jhol, aloo potol diye macher jhol for common summertime bengali fish curry. Whereas fulkopi-koraishuti diye macher jhol, olkopi(shalgom or turnip) diye macher jhol is wintertime bengali fish curry. Though Aloo Diye Macher Jhol or Begun Diye Macher Jhol is a common bengali fish curry dish for the rest of the year. However, in every macher jhol, aloo is a common ingredient with other wintertime or summertime vegetables. In wintertime, newly harvested potatoes or aloo is used in making macher jhol. Whereas Chandramukhi aloo is the saviour for the rest of the year for the West Bengal to Bangladeshi residents.

How to cut vegetables for making bengali macher jhol recipes?

Vegetables(sobji or anaj) are differently cut for our bengali Macher er jhol that is different from other bengali curries. Lengthwise cut vegetables are perfect for making macher jhol. Except for phulkopi/cauliflower, vegetables like aloo, jhinge, dhanta, begun(brinjal), olkopi or shalgom(turnip), raddish, pepe(raw papaya), kanchakola(raw banana or green banana) cut into lengthwise for making macher jhol. Only for making this dish, cauliflower is cut into big chunks. Though must make a slit on the cauliflower stem for easy cooking.

cauliflower chunks, lengthwise cut potatoes, dried lentil dumplings, fresh chopped coriander, the veggies for bengali fish curry macher jhol. cauliflower chunks, lengthwise cut potatoes, dried lentil dumplings, fresh chopped coriander, the veggies for bengali fish curry macher jhol

Macher jhol and macher torkari are same?

Yes, macher jhol and macher torkari are the same dish. Just because vegetables means sobji are called torkari in bengali and macher jhol can not be made without vegetables. So people from some places of West Bengal and Bangladesh called it macher torkari instead macher jhol.

Quick summery of this aloo phulkopi bori diye bengali macher jhol recipe

Start cooking this dish by frying jhol er fish(rui/katla/tilapia/koi/tangra mach), potatoes, big chunks of cauliflower and bori(dried lentil dumplings) in mustard oil. By tempering the whole cumin and bay leaves in the same oil, make a gravy with tomato-ginger-green chilli paste. And spiced up with cumin-coriander-turmeric and red chilli powder(optional). Cook the fried fish, potato, cauliflower and bori in that gravy until soft. Lastly, sprinkle the fresh coriander from the top of the gravy, making it flavourful. 

Make this aloo phulkopi bori diye macher jhol at home, enjoy this fish curry with gorom bhat(piping hot rice) and a wedge of lemon. 

Check my other bengali macher jhol aka healthy Bengali fish curry recipes

Aloo Jhinge Dhanta Diye Katla Macher Jhol, Aloo Diye Shol Macher Jhal Jhol, Kalojeere Bugun Diye Ilish Macher Jhol.

Aloo phulkopi bori diye macher jhol-bengali fish curry recipe with vegetables

Aloo phulkopi diye Macher jhol-bengali fish curry recipe with vegetables

Recipe by Moumita PaulCourse: Main course, LunchCuisine: Bengali IndianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

312

kcal
Total time

45

minutes

Aloo phulkopi bori diye Macher jhol recipe step by step – aloo phulkopi diye macher jhol is simple wintertime bengali fish curry cooked with freshwater fish and wintertime vegetables. In this bengali fish curry, freshwater fish like rui/katla/tilapia/koi/tangra fish is cooked with potato(aloo), cauliflower(phulkopi) and dried lentil dumplings(bori). Best to serve this dish with piping hot steamed white rice.

Ingredients

  • 6 pieces fresh katla/rui(rohu) fish

  • 8 big cauliflower florets

  • 2 medium potatoes

  • 15-16 daler bori(lentil dumplings)

  • 1 medium tomato

  • 3/4 inch ginger

  • 2 green chillies

  • a handful of coriander leaves

  • 1/4 tsp whole cumin seeds

  • 1 bay leaf

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 3/4 tsp turmeric powder

  • 1/2 tsp red chilli powder(optional)

  • Salt(as required)

  • 3 to 4 cups of water

  • 1/2 cup mustard oil(8 tbsp)

How to make aloo phulkopi diye bengali macher jhol

  • Clean and wash the fish(I used fresh katla mach), pat it dry, smear with turmeric and salt.
  • Heat the pan or korai, then heat the oil(mustard oil or vegetable oil), fry the fish until golden from both sides.
  • Fry the cauliflower and potatoes in the same oil until gets golden from all sides. 
  • While frying fish, make the macher jhol er masala by grinding ginger+ green chilli+tomato to make a smooth paste, add it with cumin-coriander powder with red chilli powder(optional), salt and turmeric.
  • After frying the fish, cauliflower and potatoes, add whole cumin seeds and bay leaves for tempering into the same oil.
  • Then add the macher jhol er masala into the pan, sauce the masala paste till the raw smell goes off. Add water to make its light gravy.
  • Once the gravy starts boiling, add the aloo and cauliflower to the gravy and cook it until soft. 
  • Then add the fried fish(bhaja mach) to the gravy, cook it till the fish absorbed the gravy and gets soft and juicy from both sides.
  • Sprinkle the freshly chopped coriander leaves from the top of the gravy, boil the gravy for 1-2 mins more.
  • Aloo phulkopi bori diye bengali macher jhol is ready, serve with piping hot rice(gorom bhat) and a wedge of lemon.

Notes

  • Instead of rui(rohu fish) or katla mach, you can use tilapia, tangra, koi even bhetki for making this macher jhol.
  • Even here, instead of cauliflower or fulkopi, you can use olkopi or shalgom(turnip), koraishuti/green peas too.
  • Bori or dry lentil dumplings are not mandatory for making other bengali fish curries, but best for making this wintertime bengali fish curry. Actually, it enhances the taste of this fish curry.
  • For the detailed recipe, you can check the step by step pictures described below.

Instructionswith step by step pictures

How to make aloo phulkopi bori diye macher jhol aka bengali fish curry with vegetables

How to fry the fish & vegetables

  • Clean and wash the fish(I used fresh katla fish), pat it dry, smear with 1 tsp turmeric and 1 tsp salt.
fish(katla fish) smeared with salt and turmeric fish(katla fish) smeared with salt and turmeric
  • Heat the pan or korai, heat the mustard oil in it, fry the fish until golden from both sides.
frying the fish in mustard oil frying the fish in mustard oil
  • Then fry the cauliflower, potatoes and bori(dry lentil dumplings) in the same oil until gets golden from all sides. 
frying cauliflower, potatoes and bori(dry lentil dumplings)  frying cauliflower, potatoes and bori(dry lentil dumplings)

Making macher jhol er masala

While frying fish, make the macher jhol er masala by grinding ginger, green chilli, tomato with turmeric powder, cumin powder, coriander powder, red chilli powder(optional), and little water. Grind the masala together to make a smooth paste of it

making of macher jhol er masala making of macher jhol er masala

Making of aloo phulkopi bori diye macher jhol

After frying the fish, cauliflower, potatoes and bori, add whole cumin seeds and bay leaves for tempering into the same oil. Then add the macher jhol er masala into the pan, saute the masala paste till the raw smell goes off.

macher jhol er masala into the pan. macher jhol er masala into the pan
  • Add fried aloo and bori with the jhol er masala, mix it well and fry aloo and bori with the masala. Add water to make its light gravy. Once the gravy starts boiling, add cauliflower to the gravy and cook it until soft. 
fried potatoes, cauliflower and dried lentils in the gravy fried potatoes, cauliflower and dried lentils in the gravy
  • Then add the fried fish(bhaja mach) to the gravy, cook it till the fish absorbed the gravy and gets soft and juicy from both sides.
fried fish(bhaja mach) get soft and juicy absorbed the fish gravy. fried fish(bhaja mach) get soft and juicy absorbed the fish gravy.
  • Sprinkle the freshly chopped coriander leaves from the top of the gravy, boil the gravy for 1-2 mins more. Aloo phulkopi bori diye bengali macher jhol is ready, serve with piping hot rice(gorom bhat) and a wedge of lemon. 
aloo phulkopi bori diye macher jhol is ready serve with gorom bhat. aloo phulkopi bori diye macher jhol is ready serve with gorom bhat

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