Rui Macher Jhol
The everyday Bengali fish curry — pieces of rohu fried first then simmered in a thin spiced gravy of mustard oil, ginger, cumin, turmeric, potato and slit green chilli. Light, mustard-oil-fragrant, gut-friendly, and the bowl every Bengali home eats with steamed rice on weeknights.
Ingredients
Garnish
- coriander — 5 g
- Mustard Oil — 60 g
- cumin powder — 5 g
- tomato ripe — 80 g
- green chillies — 15 g
- Turmeric — 5 g
- Ginger — 15 g (pasted)
- salt — 7 g
- dry kashmiri chillies — 3 g
- Cumin Seeds — 3 g
- Rohu Fish — 500 g (cleaned-cut-into-darnes)
- Potato — 200 g (wedge-cut)
Method
- Marinate 500 g rohu darnes with 3 g turmeric and 3 g salt for 10 min.
- Heat 50 g mustard oil to smoking; cool slightly. Fry the fish 90 sec each side till golden crust forms. Remove and set aside.
- In the same oil, fry the potato wedges till light golden. Remove.
- Splutter cumin seeds. Add ginger paste, sauté 1 min. Add tomato, salt, remaining turmeric, kashmiri chilli, cumin powder. Cook till tomato breaks down (4 min).
- Add 500 ml hot water and bring to a boil. Slide in the potatoes; simmer 8 min till potatoes are tender.
- Add the fried fish gently. Add slit green chillies. Simmer 4 min on LOW — fish absorbs the jhol. Switch off, garnish with coriander. Serve with hot steamed rice.
Common questions
- How many calories in one plate of Rui Macher Jhol?
- 314 kcal per plate.
- How much cooking time?
- 32 min — 12 min prep, 20 min cooking.