Machher jhol (Bengali fish curry) can refer to scores of different recipes. It is essentially fish cooked in some kind of a sauce. This particular variation of machh'er jhol-the jeere, ada bata, shobji diye machh'er jhol, fish curry with cumin, ginger, and veggies-is the most frequently made variant in our household. It is the default machher jhol.
This being the summer version, it has all the usual suspects-potol (pointed gourd), jhinge (ridged gourd), alu (potato)-and you can add any other summer vegetable that you like which won't turn to mush when cooked.
The fish, a medium sized (~2 kg, whole) rui (rohu) in our case, can be substituted with any small or large freshwater live or fresh fish-katla, mrigel, bata, and even tilapia.
It would be hard to find a more comforting, nutritious fish recipe for the hot weather. Most of you probably don't need a recipe to cook this dish, but no document on Bengali food would be complete without this recipe. So, here it is.
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