Aloo Beet Diye Fasha Maacher Jhal – Spicy Fish Curry with Potatoes & Beetroot Introduction:
Aloo Beet Diye Fasha Macher Jhal is a flavorful Bengali-style fish curry made with Fasha fish (Indian River Catfish), potatoes, and beetroot. The earthy sweetness of beetroot blends perfectly with the spicy mustard-flavored gravy, creating a rich red-colored dish that pairs wonderfully with steamed rice.
Ingredients: Main Ingredients: Fasha Maach (Indian River Catfish) – 4-5 pieces (cleaned) Potato (Aloo) – 1 medium (cut into wedges) Beetroot (Beet) – ½ cup (thinly sliced or grated) Tomato – 1 large (chopped) Spices & Other Ingredients: Turmeric Powder – ½ tsp Red Chili Powder – 1 tsp Cumin Powder – ½ tsp Ginger Paste – 1 tsp Garlic Paste – ½ tsp (optional) Salt – As per taste Sugar – ½ tsp (optional, for balance) Mustard Oil – 3 tbsp Panch Phoron (Bengali Five-Spice Mix) or Cumin Seeds – ½ tsp Water – 1.5 cups Green Chilies – 2-3 (slit) Step-by-Step Cooking Process: Step 1: Marinating & Frying the Fish Wash and clean the Fasha fish thoroughly. Marinate with turmeric and salt, then set aside for 10 minutes. Heat 2 tbsp mustard oil in a pan and lightly fry the fish until golden brown. Remove and keep aside. Step 2: Frying the Vegetables In the same pan, add 1 tbsp mustard oil. Fry the potatoes until lightly golden, then add beetroot and sauté for 2-3 minutes. Remove and keep aside. Step 3: Preparing the Gravy In the same pan, add panch phoron or cumin seeds and let them splutter. Add chopped tomatoes and cook until soft. Add ginger paste, garlic paste, red chili powder, turmeric, cumin powder, and salt. Stir well and cook for 2 minutes. Pour 1.5 cups of water and bring it to a boil. Step 4: Cooking the Curry Add the fried potatoes and beetroot, and let them cook for 5 minutes until tender. Add the fried fish and simmer for 5-7 minutes, allowing the flavors to blend. Adjust seasoning, add sugar (if needed), and mix well. Step 5: Final Touch & Serving Add slit green chilies for extra heat. Turn off the heat and let the curry rest for a few minutes. Serve hot with steamed rice. Serving Suggestions:
✔ Best enjoyed with plain steamed rice.
✔ Serve with a side of dal and a vegetable fry for a complete Bengali meal.
Tips for Perfect Aloo Beet Diye Fasha Macher Jhal:
✔ Do not overcook the fish, as Fasha Maach is delicate and can break easily.
✔ Beetroot adds natural sweetness, so adjust chili and sugar accordingly.
✔ Use mustard oil for authentic Bengali flavor.
Tags, Hashtags, and Keywords: Tags:
Bengali fish curry, fasha macher jhal, potato beet fish curry, traditional Bengali recipe, mustard oil fish curry
Hashtags:
#BengaliFood #FishCurry #FashaMaach #TraditionalRecipe #HealthyEating
Keywords:
Aloo beet diye fasha macher jhal recipe, Bengali fish curry with beetroot, how to make fasha macher jhal, mustard oil fish curry, spicy fish curry recipe
Would you like a thicker gravy or a lighter version? Let me know!
Aloo Beet Diye Fasha Macher Jhal is a flavorful Bengali-style fish curry made with Fasha fish (Indian River Catfish), potatoes, and beetroot. The earthy sweetness of beetroot blends perfectly with the spicy mustard-flavored gravy, creating a rich red-colored dish that pairs wonderfully with steamed rice.
Ingredients: Main Ingredients: Fasha Maach (Indian River Catfish) – 4-5 pieces (cleaned) Potato (Aloo) – 1 medium (cut into wedges) Beetroot (Beet) – ½ cup (thinly sliced or grated) Tomato – 1 large (chopped) Spices & Other Ingredients: Turmeric Powder – ½ tsp Red Chili Powder – 1 tsp Cumin Powder – ½ tsp Ginger Paste – 1 tsp Garlic Paste – ½ tsp (optional) Salt – As per taste Sugar – ½ tsp (optional, for balance) Mustard Oil – 3 tbsp Panch Phoron (Bengali Five-Spice Mix) or Cumin Seeds – ½ tsp Water – 1.5 cups Green Chilies – 2-3 (slit) Step-by-Step Cooking Process: Step 1: Marinating & Frying the Fish Wash and clean the Fasha fish thoroughly. Marinate with turmeric and salt, then set aside for 10 minutes. Heat 2 tbsp mustard oil in a pan and lightly fry the fish until golden brown. Remove and keep aside. Step 2: Frying the Vegetables In the same pan, add 1 tbsp mustard oil. Fry the potatoes until lightly golden, then add beetroot and sauté for 2-3 minutes. Remove and keep aside. Step 3: Preparing the Gravy In the same pan, add panch phoron or cumin seeds and let them splutter. Add chopped tomatoes and cook until soft. Add ginger paste, garlic paste, red chili powder, turmeric, cumin powder, and salt. Stir well and cook for 2 minutes. Pour 1.5 cups of water and bring it to a boil. Step 4: Cooking the Curry Add the fried potatoes and beetroot, and let them cook for 5 minutes until tender. Add the fried fish and simmer for 5-7 minutes, allowing the flavors to blend. Adjust seasoning, add sugar (if needed), and mix well. Step 5: Final Touch & Serving Add slit green chilies for extra heat. Turn off the heat and let the curry rest for a few minutes. Serve hot with steamed rice. Serving Suggestions:
✔ Best enjoyed with plain steamed rice.
✔ Serve with a side of dal and a vegetable fry for a complete Bengali meal.
Tips for Perfect Aloo Beet Diye Fasha Macher Jhal:
✔ Do not overcook the fish, as Fasha Maach is delicate and can break easily.
✔ Beetroot adds natural sweetness, so adjust chili and sugar accordingly.
✔ Use mustard oil for authentic Bengali flavor.
Tags, Hashtags, and Keywords: Tags:
Bengali fish curry, fasha macher jhal, potato beet fish curry, traditional Bengali recipe, mustard oil fish curry
Hashtags:
#BengaliFood #FishCurry #FashaMaach #TraditionalRecipe #HealthyEating
Keywords:
Aloo beet diye fasha macher jhal recipe, Bengali fish curry with beetroot, how to make fasha macher jhal, mustard oil fish curry, spicy fish curry recipe
Would you like a thicker gravy or a lighter version? Let me know!
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