Katla machher aloo diye halka jhol(light soup with fish and potatoes) Recipe

Recipe By Slurrp

Katla machher aloo diye halka jhol is a light and flavorful Bengali soup made with fish and potatoes. The dish is known for its delicate flavors and comforting taste. The fish is cooked in a mildly spiced broth along with potatoes, creating a hearty and nutritious soup. It is a popular dish in Bengali cuisine and is often enjoyed with steamed rice or roti.

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35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Katla machher aloo diye halka jhol(light soup with fish and potatoes)
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Ingredients for Katla machher aloo diye halka jhol(light soup with fish and potatoes) Recipe

  • 100 gram Katla Fish, Cut Into Pieces
  • 0.40 Medium Sized Potatoes, Peeled And Cubed
  • 1/5 Onion, Finely Chopped
  • 0.40 Tomatoes, Chopped
  • 0.40 teaspoon Ginger Garlic Paste
  • 1/5 teaspoon Cumin Seeds
  • 1/5 Bay Leaf
  • 1/10 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.40 tablespoon Oil
  • as per your need Coriander Leaves For Garnish

Directions: Katla Machher Aloo Diye Halka Jhol(light Soup With Fish And Potatoes) Recipe

Cooking Directions

  • STEP 1.Clean and marinate the fish with turmeric powder and salt.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add cumin seeds, bay leaf, and chopped onions. Saute until onions turn golden brown.
  • STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a minute.
  • STEP 5.Add chopped tomatoes and cook until they turn soft.
  • STEP 6.Add water and bring it to a boil. Add the fried fish and potatoes.
  • STEP 7.Cover and simmer until the potatoes are cooked and the flavors are well blended.
  • STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Marinating the fish helps to enhance its flavor.
  • Frying the fish before adding it to the soup gives it a crispy texture.
  • Adjust the spice levels according to your preference.

Storage and Serving

  • Katla machher aloo diye halka jhol is best served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the soup before serving.
Nutrition
value
11
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    1mg
  • Vitamin A
    541mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    21mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp