Rui Macher Patla Jhol is a delicious Bengali fish curry known for its mildly spiced flavors.
In this traditional recipe, “Rui Macher” refers to the Rohu fish, a popular freshwater fish commonly used in Bengali cuisine.
“Patla Jhol” means “thin curry”, indicating that the gravy is not too thick or heavy.
It is very easy and quick to make and needs a few simple ingredients. Here are the easy steps to follow.
Key Takeaways:
- Rui Macher Patla Jhol is a tasty and popular Bengali fish curry.
- This thin curry is very easy and quick to make at home.
- The dish is usually served with plain steamed rice.
- A few alternatives to this dish include Chingri Macher Patla Jhol, Katla Macher Patla Jhol, Doi Maach, Bhapa Maach, Macher Jhol, Pabda Macher Jhol, Bengali Fish Kalia, Ilish Bhapa, and more.
The Ingredients
- Rui or rohu fish: 4 pieces (cut & cleaned)
- Ridge gourd: 2 pieces (peeled, cleaned & cut longitudinally)
- Potato: 2 pieces (peeled, cleaned & cut longitudinally)
- Pointed gourd: 4 pieces (peeled, cleaned & cut longitudinally)
- Green chilis: 3 pieces (slit)
- Nigella seeds: ½ tbsp
- Green chili paste: 1 tbsp
- Ginger paste: 1 tbsp
- Fennel powder: 1 tbsp
- Coriander powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Kashmiri red chili powder: ½ tbsp
- Tomato: 1 piece, medium size (chopped)
- Mustard oil: 3 tbsp
- Salt to taste
How to Cook Rui Macher Patla Jhol (Step by Step Images)?
1. Marinate the Rohu fish with ½ tbsp of salt and ½ tbsp of turmeric powder, making sure all the pieces are evenly smeared. Leave it to marinate for 10 minutes.
2. Put a wok on the flame and allow it to become hot. Add 3 tbsp of mustard oil to the wok and wait until the oil is hot. Gently add the fish into the hot oil and let them fry.
(Pro tip: Add oil as per your preference. Be very careful and avoid hot oil from splattering while adding the fish into it.)
3. Flip them over and fry both sides. Take them out on a plate when they are done.
(Pro tip: Light-fry the fishes; do not over-fry them. For a “Jhol” or runny curry, the fishes are always half-fried; otherwise, they will become chewy.)
4. Now add nigella seeds and green chilis into the oil. Sauté them until they start emitting a good smell, then add the potatoes and pointed gourds. Stir the potatoes and the pointed gourds, and sauté them for 2 mins.
5. Add ½ tbsp of salt and stir well to mix everything. Stir-fry all the vegetables lightly. Once they are fried, add the ridge gourd and stir for another 2 mins.
(Pro tip: Do not add the ridge gourd before; otherwise, its moisture will make it soggy. I have added ridge & pointed gourds, but you can choose any vegetables for this recipe.)
6. Prepare a paste with a little water and ginger paste, green chili paste, fennel powder, coriander powder, turmeric powder & Kashmiri red chili powder. Add the paste into the wok. Now stir everything and cover it, letting the moisture from the vegetables cook it.
7. Open the lid and stir it again to cook with the moisture released from the vegetables. Add the tomatoes and ½ tbsp of salt. Stir everything nicely and let the tomatoes cook well with the rest of the ingredients. Cover the lid.
8. Open the lid after a few minutes; the vegetables and spices are well cooked. Now add 2 cups of lukewarm water into the mixture and mix everything. Let the curry to boil and add the fried fishes. Cover with a lid and let it cook for a few more minutes.
(Pro tip: Add water as per your desired gravy consistency.)
9. Rui Macher Patla Jhol is done after a few minutes. Turn off the gas.
10. Transfer Rui Macher Patla Jhol to a serving bowl. Serve it with plain steamed rice or Bengali Mishti Pulao.
Recipe Card:
Rui Macher Patla Jhol
Ingredients
- 500 grams Rohu fish (cut into 4 pieces & cleaned)
- 2 pieces Ridge gourd (peeled, cleaned & cut longitudinally)
- 2 pieces Potato (peeled, cleaned & cut longitudinally)
- 4 pieces Pointed gourd (peeled, cleaned & cut longitudinally)
- 3 pieces Green chili (slit)
- ½ tbsp Nigella seed
- 1 tbsp Green chili (pasted)
- 1 tbsp Ginger (pasted)
- 1 tbsp Fennel powder
- 1 tbsp Coriander powder
- 1 tbsp Turmeric powder
- ½ tbsp Kashmiri red chili powder
- 1 piece Tomato (chopped)
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Marinate the Rohu fish with ½ tbsp of salt and ½ tbsp of turmeric powder, making sure all the pieces are evenly smeared. Leave it to marinate for 10 minutes.
- Put a wok on the flame and allow it to become hot. Add 3 tbsp of mustard oil to the wok and wait until the oil is hot. Gently add the fish into the hot oil and let them fry.(Pro tip: Add oil as per your preference. Be very careful and avoid hot oil from splattering while adding the fish into it.)
- Flip them over and fry both sides. Take them out on a plate when they are done.(Pro tip: Light-fry the fishes; do not over-fry them. For a “Jhol” or runny curry, the fishes are always half-fried; otherwise, they will become chewy.)
- Now add nigella seeds and green chilis into the oil. Sauté them until they start emitting a good smell, then add the potatoes and pointed gourds. Stir the potatoes and the pointed gourds, and sauté them for 2 mins.
- Add ½ tbsp of salt and stir well to mix everything. Stir-fry all the vegetables lightly. Once they are fried, add the ridge gourd and stir for another 2 mins.(Pro tip: Do not add the ridge gourd before; otherwise, its moisture will make it soggy. I have added ridge & pointed gourds, but you can choose any vegetables for this recipe.)
- Prepare a paste with a little water and ginger paste, green chili paste, fennel powder, coriander powder, turmeric powder & Kashmiri red chili powder. Add the paste into the wok. Now stir everything and cover it, letting the moisture from the vegetables cook it.
- Open the lid and stir it again to cook with the moisture released from the vegetables. Add the tomatoes and ½ tbsp of salt. Stir everything nicely and let the tomatoes cook well with the rest of the ingredients. Cover the lid.
- Open the lid after a few minutes; the vegetables and spices are well cooked. Now add 2 cups of lukewarm water into the mixture and mix everything. Let the curry to boil and add the fried fishes. Cover with a lid and let it cook for a few more minutes.(Pro tip: Add water as per your desired gravy consistency.)
- Rui Macher Patla Jhol is done after a few minutes. Turn off the gas.
- Transfer Rui Macher Patla Jhol to a serving bowl. Serve it with plain steamed rice.
