May 31, 2012

Begun diye macher jhol (Mild fish curry with eggplants)

I was about to buy a very little amount of fish for one serving. Then, I saw the Nile perch and couldn’t resist to buy at least half a kilo! That tells you I am a Bengali and just love eating fish. I had just returned from my trip to India and was missing the home cooked fish curry and the simple flavors. I knew perch goes very well in the simplest Bengali fish curry ‘macher jhol’. Macher jhol is a simple fish curry with very little spices in an almost watery gravy. I added eggplant (begun) to it. The mild flavors of nigella seeds and coriander, the warm earthy cumin, and the little hint of chili, all these came together to make the fish curry so comforting. With steaming rice, it just takes me to Kolkata..

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

500g Nile perch (or any other sweet water fish)
1 big eggplant
1/2sp nigella seeds
1sp cumin powder
1sp coriander powder
1sp turmeric powder
3-4 fresh green chilies
Mustard oil


1.      Rub the perch pieces with 1/2sp turmeric and salt. Keep aside.
2.      Cut the eggplant into long finger like pieces.
3.      Heat mustard oil in a wok and lightly fry the fish pieces for 3-4mins. Remove the fish pieces and keep aside to drain the oil.
4.      In the same oil put in the nigella seeds after rubbing them in the palm to get the aroma out.
5.      When the nigella seeds start to crackle and give out aroma, add the eggplants. Fry the eggplants on medium heat for a couple of minutes.
6.      Add the green chilies, cumin, coriander, and turmeric powder. Let the spices cook for a couple of minutes.
7.      Add 2 and 1/2 cups of water. On medium heat, bring the curry to boil.
8.      When the eggplant pieces are almost done, add the fried fishes. Bring the curry to boil. Serve with steaming long-grain rice.

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