Indian
Gluten freeMacher jhol bhaat for babies
Fish stew and rice for babies
9m+ · Soft rice mashed with a mild, unspiced bhetki and potato stew, the fish flaked and checked for bones
For Bengali families in Kolkata, macher jhol bhaat, rice with a thin fish and potato stew, is the taste of an ordinary weekday lunch, and fish is so central that many babies first try it at their mukhe bhaat, the rice ceremony. From about nine months, the jhol is made with only a pinch of turmeric, no chilli, mustard or salt, and boneless bhetki (barramundi) instead of the bony rohu. It is light, soothing and gently sweet from the potato. It contains fish and is free of milk, egg, gluten, nuts, soya and sesame. Chef's tip: if you use rohu, choose a piece from the belly, which has far fewer of the fine forked bones.
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 3
- Per serving
- 120 kcal
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains fish. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the rice
- 1 ⅜ oz short-grain ricerinsed
- 1 ¼ cups water
For the jhol
- 1 tsp neutral oil
- 1 potatoabout 80 g, peeled and cut into 1 cm dice
- ⅛ tsp ground turmerica small pinch
- 1 cup water
- 2 ⅞ oz skinless bhetki (barramundi) or rohu filletcut into 3 pieces
- 1 tsp fresh coriander leaves (optional)finely chopped
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/7 doneStep 1: Simmer 1 ⅜ oz short-grain rice with 1 ¼ cups water in a covered pan on a low heat for 25 minutes, until very soft.
25 minStep 2: Meanwhile, heat 1 tsp neutral oil in a small pan over a medium heat, add 1 potato and ⅛ tsp ground turmeric and stir for 1 minute.
1 minStep 3: Pour in 1 cup water, bring to the boil and simmer for 10 minutes, until the potato is tender enough to crush with a spoon.
10 minStep 4: Lay 2 ⅞ oz skinless bhetki (barramundi) or rohu fillet in the jhol and simmer gently for 5–6 minutes, until the flesh is opaque all the way through and flakes easily.
6 minStep 5: Lift the fish onto a plate and flake it with your fingers, feeling every flake for bones. Common mistake: trusting a fillet to be boneless; rohu in particular hides fine Y-shaped bones, so check twice in good light.
3 minStep 6: Mash the potato into the jhol, return the fish and add the 1 tsp fresh coriander leaves if using. Mash a few spoonfuls of rice with fish, potato and enough broth to make soft, moist lumps. Cool until just warm.
Step 7: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once, until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 9 g
- Carbs
- 17 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does macher jhol bhaat for babies take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.