Boti diye Macher Jhol (Fish Curry with Lentil Dumpling)

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Boti diye Macher Jhol (Fish Curry with Lentil Dumpling)


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 4
  • 4 pieces of Rohu Fish, Bengali cut (you can use any other freshwater fish if you want)

  • 1 handful of masoor dal bori

  • 1 potato, dice it into long pieces

  • 1 tomato, chopped

  • 1/2 tea-spoon nigella seeds (kalonji)

  • 2 dried red chillies

  • 4 green chillies, slitted

  • 1/2 tea-spoon ginger paste

  • 1/2 tea-spoon garlic paste

  • 1 tea-spoon cumin powder (jeera)

  • 1 tea-spoon coriander powder (dhaniya)

  • 1/2 tea-spoon turmeric powder (haldi)

  • 2-3 table-spoon oil (preferably mustard oil)

  • 1 and a 1/2 tea-spoon salt (according to taste)

  • 1 handful chopped coriander leaves to garnish


  • Rub the fish pieces with little salt and turmeric powder. Heat oil in a pan and shallow fry the pieces.
  • Heat oil again and shallow fry the lentil dumplings. Remove from the pan and keep aside.
  • Also, shallow fry the potato pieces adding little salt and turmeric powder. Sprinkle some water and cover the lid for atleast 3-5 minutes. Make sure the potato pieces become little soft. Once it’s done, remove from the pan and keep aside.
  • In the same pan heat some more oil and add nigella seeds and dried red chillies. Stir for 30 seconds.
  • Now, add ginger-garlic paste, cumin powder, coriander powder and turmeric powder. Stir for another 30 second.
  • Add the chopped tomato pieces and stir until the pieces become soft.
  • Now, add potato and fried lentil dumplings and add required warm water for gravy. Add required salt and mix well. Cover the lid and bring it to boil.
  • Now, slowly add the fish pieces in the gravy and cover the lid again. Lower the flame and cook for 10-15 minutes or until the fish is well cooked.
  • Turn off the flame and garnish with chopped coriander leaves.
  • Your Bori diye Macher Jhol is ready to be served now.