Why are freshwater carps preferred over sea fish for Macher Jhol?
Answer
Carps have a mild, clean flavor that allows the delicate aromatic base of the Jhol to shine through.
Freshwater carps, such as Rui and Katla, are favored because their flavor profile is inherently mild and clean. This mildness is crucial because the defining characteristic of an authentic Macher Jhol is its simplicity, relying on a light base primarily consisting of ginger and turmeric. If sea fish were used, their stronger marine taste would necessitate the addition of much heavier spices, such as mustard paste or coconut milk, which would fundamentally change the dish from a light Jhol into a different category of curry entirely. The fish needs to complement the subtle broth, not overpower it.
Related Questions
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