Panch Phoron Diye Macher Jhol – A Summer Fish Curry from Bengal

Panch Phoron is a Bengali whole spice mix used for tempering and using this panch phoron in a macher jhol brings a subtle and welcome change to the regular fish broth.

Panch phoron is a Bengali wonder spice that contains 5 spice seeds – namely cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella (kalo jeere) seeds.

Interesting to note would be the proportion of these 5 seeds which varies across the length and breath of Bengal (and Odisha). While some use equal proportions, there are many who vary the quantities to bring in subtle modification to the flavorful panch phoron.

One of the most significant parts of Bengali cuisine is the clever use of spices. Just by altering the quantity, timing and heat, a varied range of flavors, from subtle to distinct, can be infused.

This panch phoron diye macher jhol is traditionally not spicy and hot and fits the bill for a summer fish curry.

The dish can be whipped up using ingredients that are common in every Bengali (Indian/Bangladesh) pantry, and does not require ingredients like onion and garlic. It is simple and minimalist.

As you take a spoonful of the broth (jhol) mixed with the rice, you feel the simplicity of a Bengali fish curry, marked by a subtle aachar-like (pickle-like) flavor.

And needless to say, always cook your machher jhol (or Bengali fish curry) with mustard oil. Always, always! Mustard oil is healthier than white or refined oil.

Ways to Make the Panch Phoron Diye Macher Jhol

There are traditionally two ways of whipping up this quick machher jhol. There is negligible or no difference in how long it takes for each of these methods.

1-Step Machher Jhol

Panch phoron is added to oil first like any traditional curry and the rest of the steps are carried out

2-Step Machher Jhol

The first step requires preparing the fish broth. In the second step, the panch phoron is tempered in the oil and the fish broth along with the fish fillets are poured in, and the heat is switched off.

Using this two step process provides a more flavorful panch phoron diye machher jhol and hence in this blog, you would learn how to cook it.

Indeed this method of tempering the curry while it nears completion is a very old and traditional method of preparing food.

Today this same method is used across many villages of Bengal, including the kitchen of Jagannath Temple.

What If You Don’t Have Panch Phoron at Home? Well, you can make your own panch phoron if you have the 5 seed spices with you – nigella (kalo jeera), fenugreek (methi), brown or black mustard (sorshe or sarson), cumin (jeera) and fennel (sauf).

You may want to reduce the fenugreek as too much of it can lead to bitterness in the dish. Mustard and fennel are absolutely necessary.

And if you just have nigella in your pantry, try out this very favorite fish jhol using kalonji or kalo jeere.

Can You Use Any Fish for This Recipe?

Feel free to use your choice of fish for this recipe. Not using harsh spices ensures that the flavors of the fish are distinct with a tinge of pickle-like flavor.

You can use a wide range of fish for this recipe. The recipe brings out the real flavors of the fish and because it does not use harsh spices, the flavors are complemented with the nutty, dusky aroma of the nigella seeds.

From medium sized fishes like rohu and catla to smaller ones like bata, charapona, feel free to use fishes locally available in the market.

I know we are al busy in earning money – but what use is money if you can’t feed yourself fresh and good food. Which is why I always procure fish fresh from the market and never recommend my family, relatives and friends to get frozen fish from the supermarkets or delivery apps.

How Long to Fry the Fish?

In Bengal, there is a ritual of frying the fish before putting it in the gravy.

The main reason for frying the fish is to give it a firm texture, that prevents the fish from breaking apart when you simmer it in the gravy or jhol.

Many prefer frying the fish till it turns red, while many prefer frying it light or long enough till it starts changing the color to dark.

In Odisha and certain parts of Bengal, for example, the fish is lightly fried and I have noticed that this results in the flavors from the gravy or jhol seeping into the fish, resulting in a more juicier experience.

Ingredients – Dos & Donts for the Panch Phoron Diye Machher Jhol

The major flavor in this machher jhol come from the panch phoron which induces a sort of achari-flavor like I have already mentioned previously.

However, do not expect the achari-flavor to be overwhelming or very distinct.

It is subtle and noticeable.

Turmeric powder gives it the yellow hue and the flavors of the fish, of course.

Bengalis love the fresh zing from the green chilies, hence chilis are slit and added towards the last part of the panch phoron diye machher jhol.

You may drop in vegetables and tubers like potatoes and cauliflowers, however, it is not mandatory. The sobji diye macher jhol is another recipe that you may follow if you want to introduce veggies in your macher jhol.

What Not to Include?

Bengali cooking has always been less-strict and more welcoming to foreign ingredients.

Just an example!

If potato was never a part of Bengali cooking till the 19th century, the 20th century saw potato turn into one of the most used vegetables.

As someone who has learnt to appreciate the use of minimalist ingredients in cooking, I have not used cumin, coriander and red chili powder.

Onion and garlic is not used in this recipe, and you may follow the macher kalia recipe which uses onions and garlic.

Panch phoron diye machher jhol is a comfort food and it does not require the presence of strong spices.