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

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

Jan-21-2019
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 4-5 pieces of Rui (Rohu Fish)
  2. 2 long eggplants, sliced into 4
  3. 3-4 tbsp. mustard oil
  4. 1" cinnamon stick
  5. 2 green cardamoms
  6. 4 cloves
  7. 2 green chilies, slit
  8. 1 tsp. panch phoron
  9. 1 tsp. ginger-garlic paste
  10. 1/2 tsp. turmeric powder
  11. 1 tbsp. coriander-cumin powder
  12. 1/2 tsp. garam masala powder
  13. salt to taste
  14. 1 tsp. ghee
  15. 1 tsp. coriander leaves, chopped

Instructions

  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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