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Rui Macher Jhaal(Rohu Fish Curry)

Feb-09-2018
Runa Ganguly
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rui Macher Jhaal(Rohu Fish Curry) RECIPE

Machher Jhaal/Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. This Machher Jhaal is a part of almost every Bengali familys' lunch menu

Recipe Tags

  • Tossing
  • Non-veg
  • Easy
  • Others
  • West Bengal
  • Shallow fry
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Rohu -4 pieces
  2. Potato -2 medium cut into wedges
  3. Eggplants -1 cut into long pieces (optional)
  4. Onion -1 small, paste
  5. Ginger paste-1 ts
  6. Tomato puree 1/2 cup or 1 medium tomato paste
  7. Turmeric -1ts
  8. Cumin powder -1/2 ts
  9. Red chili powder -1/2 ts
  10. Green chilies -4 to garnish
  11. teaspoon Panch foron -1
  12. to taste Salt
  13. Mustard oil 4 Tb
  14. Water -1.5 cup
  15. 1/2 ts Garam Masala Powder
  16. Coriander leaves to garnish

Instructions

  1. Clean the fish pieces and marinate with 1/2 of turmeric and salt for 30 minutes atleast
  2. Then heat the oil in a kadai and fry fish pieces till golden brown.keep aside once done
  3. Now fry the eggplant & potato in the same oil.keep aside once done
  4. Now add in the remaining oil.
  5. Add panch foron and onion and fry till soften
  6. Now add ginger paste, tomato paste or tomato puree into the fried onion and again fry.
  7. Now add the potatoes and eggplant and fry..
  8. Then add cumin powder, red chili and turmeric powder and little water to it and stir
  9. When oil separates add salt and fry for few minutes..
  10. Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat and let the gravy boil
  11. When the potatoes have cooked take off heat and garnish the gravy with garam masala powder,chopped coriander leaves and green chilies
  12. Serve at room temperature with hot steamed rice

Reviews (2)  

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Milli Garg
Feb-15-2018
Milli Garg   Feb-15-2018

I like to have it with boiled rice.

Latha Nair
Feb-10-2018
Latha Nair   Feb-10-2018

Very nice gravy

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