Whereas Chandramukhi alu is the saviour for the rest of the year for the West Bengal to Bangladeshi residents. In wintertime, newly harvested potatoes are used in making macher jhol. However, in every macher jhol, alu is a common ingredient with other wintertime or summertime vegetables. Though Aloo Diye Macher Jhol or Begun Diye Macher Jhol is a common bengali fish curry dish for the rest of the year. Whereas fulkopi-koraishuti diye macher jhol, olkopi(shalgom or turnip) diye macher jhol is wintertime bengali fish curry. Aloo Jhinge Diye Katla Macher Jhol, alu potol diye macher jhol for common summertime bengali fish curry. We(bengali) have several macher jhol recipes for different seasons.
About several bengali macher jhol recipes. That is why Macher jhol and rice is the staple food for all bengali from West Bengal to Bangladesh. Even this dish is so light and good for our stomach that considered as a regular bengali fish meal. This Macher jhol is the most simple fish curry in our entire Bengali fish curry recipes. Macher jhol is completely a bengali term that means a non-spicy healthy soupy bengali fish curry prepared with fish and different vegetables. Macher jhol is most popular dish in West Bengal to Bangladesh as a regular Bengali fish meal, best to relish with piping hot steamed white rice. For making this bengali macher jhol, I used plain katla mach, however, you can use any fresh-water fish described above. In this bengali fish curry, freshwater fish like rui/katla/tilapia/koi/tangra fish is simply cooked with veggies like potato(aloo), cauliflower(phulkopi) and dried lentil dumplings(bori). Aloo phulkopi bori diye Macher jhol recipe step by step – it is simple wintertime bengali fish curry cooked with freshwater fish and winter-time vegetables.
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