Macher Jhol- A weekday essential

Bengalis and their macher jhol — it’s an undying love. From the mighty ilish to the small mourala, we cook fish in a hundred different ways. But when it comes to everyday comfort, a simple rui macher jhol with rice is hard to beat. It’s light, satisfying, and carries the warmth of habit. Every household has its style. Every mother has her trick — a pinch of something extra, a specific order of adding spices, a different way of frying the fish.

The spice base is simple. A tempering of cumin seeds and dry red chilies in mustard oil. Then the vegetables go in — always potatoes, cut into thick half moons. Sometimes, if you have it, parwal or ridge gourd. Turmeric, cumin powder, a little coriander, and red chili powder — nothing more. Rui macher jhol doesn’t need heavy spices. Tomatoes, now a common addition, were once called beliti begun — the foreign eggplant. They came with the Portuguese. And while they weren’t part of the traditional Bengali kitchen, today they’re welcome for the light tang they bring.

The Comfort of Ginger in Macher Jhol

Garlic? Rarely used. Maybe in a rich katla maacher jhol or macher kalia. Onion? Skipped in most weekday jhols. But ginger — always. Grated fresh and added at the end, so the aroma hits just before you turn off the flame. Green chilies go in last, along with chopped coriander leaves if you like. That’s the finishing touch.

You wouldn’t serve this jhol on a Sunday. Sundays are for kochi pathar jhol, murgir jhol or a special paturi. But a weekday lunch? Macher jhol and bhaat is all you need. Simple, quick, and comforting.