Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Katla Macher Jhol

Traditional Recipe 17: Katla Macher Jhol recipe

🧺 Ingredients

• Catla fish (katla) pieces: 500g
• Potato: 200g, cubed
• Pointed gourd (potol): 150g, halved
• Mustard oil: 25ml
• Cumin powder: 1.5 tsp (4g)
• Turmeric powder: 0.5 tsp (1.5g)
• Ginger-garlic paste: 1.5 tbsp (22g)
• Green chillies: 3, slit
• Nigella seeds: 1 tsp (5g)
• Salt: to taste
• Water: 450ml

👩‍🍳 How to make Katla Macher Jhol

1. Heat mustard oil in a large pan over medium-high heat (170°C).
2. Fry fish pieces for 2-3 minutes per side until light golden. Remove and set aside.
3. In the same oil, temper nigella seeds for 20 seconds until crackling.
4. Add ginger-garlic paste, cook for 1 minute until fragrant, stirring constantly.
5. Add cumin powder and turmeric, cook for 30 seconds.
6. Add potatoes, stir-fry for 2 minutes.
7. Add water, bring to boil. Add green chillies and salt.
8. Reduce to medium (120°C), simmer for 8 minutes until potatoes are almost tender.
9. Add pointed gourd pieces.
10. Return fish pieces to pan. Simmer for 10 more minutes.
11. All components should be cooked, fish opaque and flaking, vegetables tender.
12. Gravy should be light and aromatic. Serve hot with rice.

Track the macros of Katla Macher Jhol and 100s of Indian dishes with Nutri Macro India.