Macher jhuri bhaja aka macher jhuro is a traditional Bengali recipe that is very popular in Bangladesh, West Bengal and a few other subcontinents of India. This recipe can be prepared with any big variety of fish like Rohu, Katla etc. but I have used Aar mach for the recipe. In this preparation, boiled fish slices are mashed, deboned and then cooked with onion, tomatoes, ginger-garlic, and green chillies with some spices and herbs. This scrumptious Bengali recipe fish is always relished with hot steamed rice.
Table of Contents
About the recipe
Health Benefits of Aar mach
Tips and Suggestions
How to make Macher jhuri bhaja (step wise photos)
Recipe Card
About the recipe
Fish recipes have an exceptional contribution to Bengali cuisine. The huge varieties of fish and the fish preparations make this cuisine rich and unique from others. Macher jhuri bhaja is one of the simplest and lightest preparations that is frequently prepared throughout the year in any Bengali household.
Whenever I talk about the Aar macher recipe, it always makes me nostalgic. I have grown up eating this delight. Other than that, Aaar mach is a kid-friendly fish because it has minimal bones. It is very easy for moms to separate the bones from the aar fish pieces and make their kids eat fish. Macher jhuri bhaja is always a great way to add protein and nutrition to your kid’s diet.
Macher jhuro is a very simple and easy recipe that requires minimal effort and minimal ingredients to prepare. All the ingredients required to prepare this aar macher recipe are easily available in any Bengali kitchen pantry. The best part of the recipe is that it gets prepared within half an hour. Though it gets ready very easily, but it tastes divine with steamed rice.
Macher jhuri bhaja with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have shared all the tips and tricks below to prepare a perfect aar macher recipe. But before directly jumping into the recipe, let me share a few interesting facts about Aar Mach (long-whiskered catfish) and the recipe.
Health benefits of Aar mach
- The Omega 3 contained in the fish helps to make our hearts healthy.
- Aar mach is high in protein and low in fat, making it beneficial for growing kids to adults.
- They are a very good source of Vitamin D which is important for our bones.
Tips to prepare perfect Macher jhuri bhaja
- Boil the fish in salted water for 10-15 minutes.
- Always use mustard oil for cooking this fish recipe. It will give an amazing flavour and taste to the fish curry.
- Finely chop the veggies to get a better texture.
- Adjust the amount of green chillies according to your own preference.
- The texture of aar macher jhol is dry so cook it until the extra moisture evaporates.
How to make Macher jhuri bhaja?
For the Bengali fish recipe, first, clean the fish pieces and wash them gently. Then take a pan and add enough water into it. Now, add some salt to the pan and give a stir. Add the fish slices into the pan and allow it to boil. Then turn the flame to medium and cook it for 10 more minutes. Strain the water and allow the fish pieces to cool down.
Once the fish slices cool down, remove all the bones from them with the help of your fingers and keep them aside.
Now put a pan on flame and allow it to become completely dry. Then add mustard oil into the pan.
Once the oil is hot, add cumin seeds to the pan and let them crackle.
Add finely chopped onions into the pan and fry it on medium flame till translucent.
Then add grated ginger or ginger paste and finely chopped garlic into it and cook it for 2 minutes on low flame until the raw smell goes away. Add green chillies and give a nice mix.
Add finely chopped tomatoes and give a nice mix. Cook it until the tomatoes get mushy.
Add salt, turmeric powder, and red chilli powder, coriander powder, cumin powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.
Then add the crumbled boiled fish into the pan and mix it nicely. Cook it on a medium flame for 5-6 minutes until the extra moisture evaporates. Add chopped coriander leaves, and garam masala powder into the pan and give a nice mix. Switch off the flame and put the pan down.
Many Aar macher recipes have already been shared in my previous posts. You can check a few of them like
Aar macher jhol
Aar macher kalia
..And Many more…
Ingredients:
1 cup = 250ml
To boil the fish
- 500 Grams Aar mach
- 1 litre Water
- 1 teaspoon Salt
Other ingredients
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger, finely chopped
- 1½ tablespoons Garlic, finely chopped
- 2 green Chillies, finely chopped
- 4 tablespoons Coriander leaves, finely chopped
- ½ teaspoon Cumin seeds
- ¾ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 2 tablespoons Mustard oil
Instructions:
- First, clean the fish pieces and wash them gently.
- Take a pan and add 4 cups water to it. Then add 1 teaspoon salt into the pan and give a stir.
- Add the fish slices into the pan and allow it to boil. Then turn the flame to medium and cook it for 10 more minutes. Strain the water and allow the fish pieces to cool down.
- Once the fish slices cool down, remove all the bones from them with the help of your fingers and keep them aside.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of mustard oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds into the pan and let them crackle.
- Add finely chopped onions into the pan and fry it on a medium flame for 6-8 minutes till translucent.
- Add ½ tablespoon grated ginger or ginger paste and 1 tablespoon finely chopped garlic into it and cook it for 2 minutes on low flame until the raw smell goes away.
- Add 1-2 green chillies and give a nice mix.
- Add finely chopped tomatoes and give a nice mix. Cook it over medium flame for 3-4 minutes until the tomatoes get mushy.
- Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.
- Add the crumbled boiled fish (Step 4) into the pan and mix it nicely. Cook it on a medium flame for 5-6 minutes until the extra moisture evaporates.
- Add 4 tablespoons chopped coriander leaves, 1 teaspoon garam masala powder into the pan and give a nice mix.
- Switch off the flame and put the pan down. Macher jhuri bhaja is ready to serve now.
Serving Instruction
Transfer the macher jhuri bhaja into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed rice and enjoy your comfort meal.
Ingredients
1 cup = 250ml
To boil the fish
- 500 Grams Aar mach
- 1 litre Water
- 1 teaspoon Salt
Other ingredients
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger, finely chopped
- 1½ tablespoons Garlic, finely chopped
- 2 green Chillies, finely chopped
- 4 tablespoons Coriander leaves, finely chopped
- ½ teaspoon Cumin seeds
- ¾ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 2 tablespoons Mustard oil
Instructions
- First, clean the fish pieces and wash them gently.
- Take a pan and add 4 cups water to it. Then add 1 teaspoon salt into the pan and give a stir.
- Add the fish slices into the pan and allow it to boil. Then turn the flame to medium and cook it for 10 more minutes. Strain the water and allow the fish pieces to cool down.
- Once the fish slices cool down, remove all the bones from them with the help of your fingers and keep them aside.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of mustard oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds into the pan and let them crackle.
- Add finely chopped onions into the pan and fry it on a medium flame for 6-8 minutes till translucent.
- Add ½ tablespoon grated ginger or ginger paste and 1 tablespoon finely chopped garlic into it and cook it for 2 minutes on low flame until the raw smell goes away.
- Add 1-2 green chillies and give a nice mix.
- Add finely chopped tomatoes and give a nice mix. Cook it over medium flame for 3-4 minutes until the tomatoes get mushy.
- Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.
- Add the crumbled boiled fish (Step 4) into the pan and mix it nicely. Cook it on a medium flame for 5-6 minutes until the extra moisture evaporates.
- Add 4 tablespoons chopped coriander leaves, 1 teaspoon garam masala powder into the pan and give a nice mix.
- Switch off the flame and put the pan down. Macher jhuri bhaja is ready to serve now.
