✨ NEW VIDEO TODAY ✨ This version of machher jhol is made in our family during the winter months when many of our favourite vegetables—cauliflowers, broad beans ('sheem'), etc., are in season. Even though the 'jhol' looks thin and watery, it is full of the flavour of seasonal vegetables and fresh, sweetwater fish. This video uses a local bhetki (a type of sea bass) but we make this with any fresh fish that has scales—rohu, katla, mrigel, chara pona, bata, tilapia, etc. And while the usual machher

Machher jhol (Bengali fish curry) can refer to scores of different recipes. It is essentially fish cooked in some kind of a sauce. This particular variation of machh'er jhol—the jeere, ada bata, shobji diye machh'er jhol, fish curry with cumin, ginger, and veggies—is the most frequently made variant in our household. It is the default machher jhol. The fish, a medium sized (~2 kg, whole) rui (rohu) in our case, can be substituted with any small or large freshwater live or fresh fish—katla, mrige

Phulkopi diye koi machher jhol | Bong Eats