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Sunday, March 4, 2012

Macher Morich Jhol (Fish in Black Pepper Gravy)

IMG_8931The taste buds crave for variety. Once after coming back from a long stay in Chennai I had voraciously gobbled down Khichuri which I otherwise do not like that much. In the same way having traditional Bengali fish curry has got me tired. So when the next bout of snow-storm got predicted for Seattle, I decided to make some hot black pepper fish gravy. Some break from the monotonous macher jhol.


  1. 4 medium sized pieces of pomfret ( You can use steak pieces of rohu,
    catla, pabda as well )
  2. 2 tbsp. whole cumin seeds
  3. 2 tbsp. kalojeera ( Kalonji / Nigella seeds )
  4. 2 tbsp. black pepper powder
  5. 1 clove garlic crushed
  6. 1 tsp. chili powder
  7. 1 tbsp. turmeric powder
  8. Salt
  9. Sugar
  10. Oil


Smear the fish pieces with turmeric powder and salt. Pan fry the fishes and keep aside. I don't use the same oil for the gravy. You can save this for frying fish next day or discard as I do.

In a grinder dry grind cumin seeds and kalojeera  into a coarse powder. Add black pepper powder and chili powder to it. Add little water to the spice powder and make a paste of it.

Heat about 3 tbsp. of oil in a kadai / wok. Add crushed garlic to it and fry on medium heat till the garlic turns brown. Remove and discard them.  Add spice paste to the fragrant oil and sauté on low heat till oil separates out from the masala. Pour half cup of water to it.

Season with salt and a pinch of sugar. As soon as the water starts boiling add fish pieces to it and cook on medium heat till gravy thickens.

Remove and serve hot with plain white rice.


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