Jhinge potol diye patla macher jhol || chara pona macher jhol || 🐟🐠🐟

Jhinge potol diye patla macher jhol || chara pona macher jhol || 🐟🐠🐟

Patla Macher Jhol, a traditional Bengali fish curry, is a light and flavorful dish known for its simplicity and aromatic spices. Made with fresh fish like Rohu or Katla, it features a thin, soupy consistency and is typically prepared with ingredients such as potatoes, tomatoes, green chilies, and a blend of spices including turmeric and cumin. This recipe brings out the authentic taste of Bengali cuisine, perfect for pairing with steamed rice for a comforting meal. Watch the video for a step-by-step guide on how to prepare this delightful dish at home.



Patla Macher Jhol
Bengali fish curry
Traditional Bengali recipe
Light fish curry
Rohu fish recipe
Katla fish curry
Authentic Bengali cuisine
Easy fish curry
Indian fish recipe
Fish curry with potatoes
Homemade fish curry
Bengali comfort food

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Patla Macher Jhol is a traditional Bengali fish curry known for its thin and soupy consistency. It's typically made with fresh fish, potatoes, tomatoes, green chilies, and flavored with a variety of spices like turmeric, cumin, and coriander. The dish is light and mildly spiced, often served with steamed rice.

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Here's a simple recipe for Patla Macher Jhol:

Ingredients:
4 pieces of fresh fish (Rohu or any firm white fish)
2 medium potatoes, peeled and cut into wedges
1 large tomato, chopped
2-3 green chilies, slit
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp ginger paste
1 bay leaf
2-3 cups of water
Mustard oil (or any cooking oil)
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Marinate the Fish:

Rub the fish pieces with a pinch of turmeric powder and salt. Let it sit for about 15 minutes.
Fry the Fish:

Heat mustard oil in a pan until it starts to smoke lightly.
Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
Prepare the Curry:

In the same oil, add cumin seeds and let them splutter.
Add the bay leaf and ginger paste. Sauté for a minute.
Add the potato wedges and sauté for a few minutes until they start to turn golden.
Add the chopped tomatoes, green chilies, turmeric powder, and coriander powder. Cook until the tomatoes soften.
Add water and bring to a boil.
Once the water is boiling, add the fried fish pieces. Add salt to taste.
Reduce the heat and let it simmer until the potatoes are cooked and the fish is tender.
Garnish and Serve:

Garnish with fresh coriander leaves.
Serve hot with steamed rice.
Enjoy your Patla Macher Jhol!

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