Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants) | How to make Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants)

By Bethica Das  |  21st Jan 2019  |  
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  • Photo of Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants) by Bethica Das at BetterButter
Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

1

0

About Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants) Recipe

My ultimate comfort food is patla jhol (thin gravy) of either fish, mutton or chicken. I like relishing it with hot steamed rice and a dash of fresh lime.So here is a traditional and an everyday Bengali fish curry prepared along with eggplants.

Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants)

Ingredients to make Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants)

  • 4-5 pieces of Rui (Rohu Fish)
  • 2 long eggplants, sliced into 4
  • 3-4 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 2 green chilies, slit
  • 1 tsp. panch phoron
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped

How to make Begun diye Rui Macher Patla Jhol (Bengali style Fish Curry with Eggplants)

  1. Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and shallow fry the fish till golden in colour. Drain and keep aside.
  2. Temper the same oil with panch phoron, cinnamon, cardamoms, cloves and green chilies. Saute for a few seconds. Add the eggplants and fry till light brown.
  3. Now add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Saute till the oil separates.
  4. Add 2 cups water and salt. Bring it to a boil. Now add the fried fish. Cover and simmer on a medium flame for 5-7 minutes.
  5. When done, add the garam masala powder and ghee. Give it a stir and garnish with coriander leaves. Serve on a bed of steamed hot rice, accompanied with some lime wedges.

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