Rui Macher Jhol is also called Rohu Fish Curry. This is a delicious and common Bengali fish curry characterized by the fresh aroma of Rohu fish and is known for its simplicity.
A few common Indian spices are used to make this dish that enhances the flavor.
The soupy texture of the dish makes it the perfect companion for steamed rice. Here is the recipe to follow to cook this tasty yet simple fish curry at home.
Key Takeaways:
- It is loved for its simplicity and the use of traditional Indian spices that infuse the fish with delicious flavors.
- Rui Macher Jhol is best served with steamed rice.
- The curry has a mildly spicy, tangy, and savory taste with a refreshing and homely feel.
- If you want alternatives, you can try variations with different fish types like Katla or Hilsa, or even go for vegetarian options using vegetables instead of fish.
The Ingredients
- Rui or rohu fish: 500 gm (cut & cleaned)
- Potato: 2 pieces (peeled, cut wedges & cleaned)
- Onion: 1-piece medium size (chopped)
- Tomato: 1 piece (chopped)
- Ginger-garlic paste: 2 tbsp
- Red chili powder: 1 tbsp
- Cumin seeds: ½ tbsp
- Turmeric powder: 1 ½ tbsp
- Roasted cumin powder: 1 tbsp
- Coriander powder: 1 tbsp
- Bay leaf: 1 piece
- Green chilis: 3 pieces
- Coriander leaves: 1 ½ tbsp
- Mustard oil: 3 tbsp
- Salt to taste
How to Cook Rui Macher Jhol (Step by Step Images)?
1. Marinate the Rohu fish pieces with less than ½ tbsp of salt and less than ½ tbsp of turmeric powder. Leave it for 10 minutes.
2. Add 3 tbsp of mustard oil into the wok. Let it heat up. Gently add the marinated fish pieces into the hot oil and let them fry.
(Expert tip: Be very careful while adding the fishes into the oil.)
3. Flip them over and fry both sides. Take them out on a plate when they are done.
4. Now add bay leaf and cumin seeds into the oil. Sauté them.
5. When they start emitting a good smell, add the chopped onions. Stir the onions until they turn a light brown color.
6. Add the potatoes and stir them along with the onions.
7. Add 1 tbsp of salt. Stir it well to mix everything. Add the ginger-garlic paste when the potatoes and onions are fried. Stir it nicely for 2 mins until the raw smell goes away.
8. Now add the coriander powder, roasted cumin powder, turmeric powder, and red chili powder.
9. Mix everything very well. Add a little bit of water and then cook; otherwise, the spices will get burnt.
10. When it is stirred nicely, add the chopped tomatoes. Stir it nicely.
11. Add 1½ cups of water into the mixture and mix everything. Add green chilis. Now cover it with a lid.
(Expert tip: Add water as per your desired gravy consistency. In fact, add salt as per your taste.)
12. When the gravy is boiling, add the fried fish pieces. Let the fish get fully submerged. Now cover it with a lid.
(Expert tip: If you want, cut the potato slices as per your choice.)
13. It’s done after a few minutes. Turn off the gas and sprinkle the coriander leaves on top.
14. Rui Macher Jhol is ready and transfer it hot in a serving bowl. Serve it with steamed white rice.
Recipe Card:
Rui Macher Jhol (Rohu Fish Curry)
Ingredients
- 500 grams Rohu fish (cut & cleaned)
- 2 pieces Potato (peeled, cut wedges & cleaned)
- 1 piece Onion (chopped)
- 1 piece Tomato (chopped)
- 2 tbsp Ginger-garlic paste
- 1 tbsp Red chili powder
- 1½ tbsp Turmeric powder
- 1 tbsp Roasted cumin powder
- 1 tbsp Coriander powder
- 1 piece Bay leaf
- ½ tbsp Cumin seed
- 3 pieces Green chili
- 1½ tbsp Coriander leaves
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Marinate the Rohu fish pieces with less than ½ tbsp of salt and less than ½ tbsp of turmeric powder. Leave it for 10 minutes.
- Add 3 tbsp of mustard oil into the wok. Let it heat up. Gently add the marinated fish pieces into the hot oil and let them fry.(Expert tip: Be very careful while adding the fishes into the oil.)
- Flip them over and fry both sides. Take them out on a plate when they are done.
- Now add bay leaf and cumin seeds into the oil. Sauté them.
- When they start emitting a good smell, add the chopped onions. Stir the onions until they turn a light brown color.
- Add the potatoes and stir them along with the onions.
- Add 1 tbsp of salt. Stir it well to mix everything. Add the ginger-garlic paste when the potatoes and onions are fried. Stir it nicely for 2 mins until the raw smell goes away.
- Now add the coriander powder, roasted cumin powder, turmeric powder, and red chili powder.
- Mix everything very well. Add a little bit of water and then cook; otherwise, the spices will get burnt.
- When it is stirred nicely, add the chopped tomatoes. Stir it nicely.
- Add 1½ cups of water into the mixture and mix everything. Add green chilis. Now cover it with a lid.(Expert tip: Add water as per your desired gravy consistency. In fact, add salt as per your taste.)
- When the gravy is boiling, add the fried fish pieces. Let the fish get fully submerged. Now cover it with a lid.(Expert tip: If you want, cut the potato slices as per your choice.)
- It’s done after a few minutes. Turn off the gas and sprinkle the coriander leaves on top.
- Rui Macher Jhol is ready and transfer it hot in a serving bowl. Serve it with steamed white rice.
