Paleng Xaakor Maachor Jhol (Fish Curry with Spinach)

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Paleng Xaakor Maachor Jhol (Fish Curry with Spinach)


  • Fish: 10 pieces
  • Salt and turmeric powder: to rub on the fish pieces
  • Oil: for frying the fish pieces
  • Spinach: 250 gms
  • Onion: 1 medium size
  • Potato: 2 medium size
  • Ginger: 1 (1 inch length)
  • Mustard oil: 2 tbsps (for cooking)
  • Panch phuron: ½ level tsp
  • Turmeric powder: level tsp
  • Hot water: 800 ml
  • Fresh ground pepper: 1 tsp
  • Salt: to taste


    • Clean, wash and drain the fish pieces.
    • Clean, wash and drain the spinach. Chop the spinach.
    • Peel and wash the potatoes and make desired size pieces.
    • Peel, wash and chop the onion.
    • Peel, wash and crush the ginger.
    • Rub salt and turmeric powder to the fish pieces.
    • Heat mustard oil and fry the fish until half done.
    • Heat fresh mustard oil. Add panch phuron.
    • When it turns red add onion and fry them until soft.
    • Add chopped spinach and the potatoes. Keep the fire moderate.
    • Sprinkle salt and turmeric powder. Stir for a minute and cover.
    • Stir oMethodasionally. When dry add hot water. Bring to boil.
    • Cover and simmer for about 10 minutes.
    • Add fish and crushed ginger.
    • Simmer till the fish is soft. Sprinkle fresh ground pepper.
    • Enjoy Paleng Xaakor Jhol on a chilly winter night.

    Notes: Panch phuron is a mixture of mustard seed, fenugreek, cumin seed, coriander seed and Nigella.

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