Rui Macher Patla Jhol Recipe

5 from 4 votes
Jump to Recipe Print Recipe

Rui Macher Patla Jhol is a delicious Bengali fish curry known for its delicate and 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” translates to a thin curry, indicating that the gravy is not too thick or heavy.

It showcases the perfect blend of aromatic spices, tangy tomato, and the subtle sweetness of the fish, creating a comforting and soul-satisfying dish that pairs wonderfully with steamed rice.

Rui Macher Patla Jhol

Key Takeaways:

  • Rui Macher Patla Jhol is a delicious Bengali fish curry known for its delicate and mildly spiced flavors.
  • It uses Rohu fish, a popular freshwater fish, and the term “Patla Jhol” refers to the thin and runny gravy.
  • Bengali cuisine is renowned for its expertise in fish dishes, and this curry showcases a perfect blend of spices, tangy tomato, and the fish’s subtle sweetness.
  • The cooking process involves gently simmering the fish in a fragrant gravy to allow the flavors to infuse.
  • For the best results, use fresh fish, marinate it with spices, and avoid over-frying. Serve the curry with steamed rice and enjoy the balanced and comforting taste.

The Ingredients

Rui Macher Patla Jhol ingredients

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.

Marinating Rohu fish salt and turmeric powder

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.

(Expert tip: Add oil as per your preference. Be very careful and avoid hot oil from splattering while adding the fish into it.)

Adding oil and marinated Rohu fish in wok

3. Flip them over and fry both sides. Take them out on a plate when they are done.

(Expert 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.)

Frying both side of Rohu fish

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.

Now adding nigella seeds, green chilis, potatoes, pointed gourds and stirring

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.

(Expert 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.

Preparing a paste with water, ginger paste, green chili paste, fennel powder, coriander powder, turmeric powder & Kashmiri red chili powder and adding the paste into the wok

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.

Adding the tomatoes and salt and stirring

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.

(Expert tip: Add water as per your desired gravy consistency.)

Adding fried fish to the gravy and cooking

9. Rui Macher Patla Jhol is done after a few minutes. Turn off the gas.

Rui Macher Patla Jhol is done

10. Transfer Rui Macher Patla Jhol to a serving bowl.

 Transferring Rui Macher Patla Jhol to a serving bowl

Pro Tips for Cooking Best Rui Macher Patla Jhol

To achieve the best flavors and textures for Rui Macher Patla Jhol, consider these pro tips:

You May Also Like:  Chingri Kochu Shak Recipe | Prawns with Taro Leaves

Fresh Fish: Use fresh Rohu fish or any other firm freshwater fish for the best taste. Fresh fish ensures a delicate and tender texture in the curry.

Marination: Marinate the fish with a pinch of turmeric and a little salt for about 10-15 minutes. This step enhances the fish’s taste and helps reduce the fishy smell.

Spice Paste: Prepare a paste with a little water and ginger paste, green chili paste, fennel powder, coriander powder, turmeric powder & Kashmiri red chili powder.

Tomatoes: Use fresh tomatoes to add a tangy element to the curry. Adjust the amount of tomatoes according to your taste preferences.

Slow Cooking: Allow the fish to simmer gently in the curry on low heat. This slow cooking process lets the fish absorb the flavors of the spices and tamarind, resulting in a rich and flavorful dish.

Avoid Over-stirring: Be gentle when stirring the curry to prevent breaking the fish pieces. Use a light hand to maintain the fish’s integrity while ensuring the flavors blend well.

Temper with Bengali Five-Spice (Optional): Enhance the dish with the traditional Bengali five-spice blend (panch phoron) – a mix of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.

Fry them in oil until they sizzle before adding to the curry for an authentic touch.

Fresh Green Chilies: If you prefer a bit of heat, add some slit green chilies to the curry. Adjust the amount according to your spice tolerance.

Garnish (Optional): Finish the dish with a handful of fresh coriander leaves for a burst of freshness and vibrant color.

What to Serve with Rui Macher Patla Jhol?

Rui Macher Patla Jhol is traditionally served with some classic Bengali accompaniments to complete the meal. Here are some popular options to consider:

Steamed Rice: The most common and traditional way to enjoy Rui Macher Patla Jhol is with plain steamed rice. The mild and flavorful fish curry pairs beautifully with the simplicity of white rice.

Bengali Mishti Pulao: If you want to add a touch of sweetness to the meal, you can serve the fish curry with Bengali Mishti Pulao, which is a fragrant rice preparation cooked with raisins, cashews, and a hint of sugar.

Luchi: Luchi is a deep-fried, puffed-up bread made from refined flour. It is a delightful combination with Rui Macher Patla Jhol, and the bread can be used to soak up the flavorful gravy.

Paratha: Soft and flaky Bengali-style parathas also go well with the fish curry. The bread’s texture complements the thin curry, making it a popular choice.

Remember to adjust the serving sizes and choices based on your personal preferences and the number of guests.

Enjoy the delightful Rui Macher Patla Jhol with these traditional accompaniments for a satisfying and authentic Bengali meal experience!

How Does Rui Macher Patla Jhol Taste?

Rui Macher Patla Jhol Featured Image

Rui Macher Patla Jhol has a delicate and balanced flavor profile that is characteristic of Bengali cuisine. Here’s a breakdown of how it tastes:

Mildly Spiced: The curry is mildly spiced, with a subtle blend of aromatic spices like cumin, coriander, and red chilies. The spices enhance the overall taste without overpowering the delicate flavors of the fish.

Tangy: The addition of tomato gives the curry a tangy note. This tanginess adds a refreshing touch to the dish and complements the mild sweetness of the fish.

Delicately Sweet: Rohu fish itself has a slight natural sweetness, which comes through in the dish. The sweetness of the fish, combined with the tangy tamarind, creates a pleasant sweet and sour balance.

Light and Thin Gravy: As the name suggests, “Patla Jhol” refers to a thin curry. The gravy is not thick or heavy, but rather light and thin. This allows the fish to absorb the flavors of the spices and tamarind without being overwhelmed.

Subtle Fish Flavor: The star of the dish is the fish itself. The curry is designed to enhance the natural taste of the Rohu fish, allowing you to savor its delicate and tender texture.

Overall, Rui Macher Patla Jhol offers a harmonious blend of mild spices, tangy, and the natural sweetness of the fish.

The flavors are well-balanced, making it a delightful and comforting fish curry that is widely enjoyed in Bengali households.

It is best served with steamed rice to fully appreciate its subtle and satisfying taste.

Rui Macher Patla Jhol Alternatives

If you’re looking for alternatives to Rui Macher Patla Jhol, consider the following options:

Chingri Macher Patla Jhol: This is a variation of the dish where instead of fish, shrimp (chingri) is used as the main ingredient. The preparation method and the spices used are similar, but the shrimp brings a slightly different flavor to the dish.

You May Also Like:  Macher Dimer Jhuri Recipe | Fish Egg Bhurji

Katla Macher Patla Jhol: Katla is another popular freshwater fish used in Bengali cuisine. This variant uses Katla fish instead of Rohu and offers a different taste experience while keeping the thin and mildly spiced gravy.

Doi Maach: Doi Maach is a Bengali fish curry made with fish (often Rohu or Katla) cooked in a yogurt-based sauce. It has a creamy and tangy taste, offering a delightful contrast to Rui Macher Patla Jhol.

Bhapa Maach: In this preparation, the fish is marinated with mustard paste, coconut, and green chilies and then steamed. The result is a moist and aromatic fish dish with a unique flavor profile.

Macher Jhol: This is a general term for Bengali fish curry and can be made with various types of fish. While some versions might have thicker gravies, you can adjust the recipe to keep it lighter and closer to Rui Macher Patla Jhol.

Pabda Macher Jhol: Pabda is a smaller freshwater fish with delicate flesh. It is often used to make a lighter fish curry with a thinner gravy.

Bengali Fish Kalia: Fish Kalia is a richer and more flavorful fish curry made with a blend of spices and sometimes includes ingredients like potatoes. While it deviates from the lightness of Rui Macher Patla Jhol, it offers a different and equally delicious taste.

Ilish Bhapa: If you have access to Hilsa fish, you can try making Ilish Bhapa, where the fish is marinated with mustard and other spices and then steamed. It is a highly prized and delectable dish in Bengali cuisine.

Remember, the availability of fish varieties may vary depending on your location, but you can adapt these recipes using local fish options.

Bengali fish curries are versatile, and you can experiment with different fish types and cooking methods to find your favorite flavor combination.

Recipe Card:

Rui Macher Patla Jhol Featured Image

Rui Macher Patla Jhol

By Mita Mondal
Rui Macher Patla Jhol is a traditional Bengali fish curry made with Rohu fish (Rui) and known for its thin and runny gravy (Patla Jhol). The dish is characterized by its delicate and mildly spiced flavors, creating a harmonious balance between aromatic spices, tangy tomato, and the subtle sweetness of the fish.
5 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Marination time 10 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 278 kcal

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: Sprinkle ½ tbsp of salt and ½ tbsp of turmeric powder over the Rohu fish pieces, ensuring they are evenly coated. Let the fish marinate for 10 minutes.
  • Heat the wok: Place a wok on the stove and allow it to heat up. Add 3 tbsp of mustard oil to the wok and wait until the oil becomes hot.
  • Fry the fish: Gently add the marinated fish pieces to the hot oil and fry them on both sides until they are cooked. Once done, transfer the fried fish to a plate.
    (Expert tip: Avoid splattering by adding oil carefully and prefer light frying to maintain the curry's runny consistency.)
  • Sauté spices and vegetables: In the same wok, add nigella seeds and green chilies. Sauté until the spices release a delightful aroma. Then, add potatoes and pointed gourds, stirring them for 2 minutes.
  • Season the vegetables: Sprinkle ½ tbsp of salt and stir well to coat the vegetables evenly. Continue stir-frying the vegetables until they are lightly fried. Finally, add ridge gourd and sauté for an additional 2 minutes.
    (Expert tip: Avoid adding ridge gourd early to prevent it from becoming soggy. Feel free to use other vegetables of your choice in the recipe.)
  • Prepare the spice paste: Create a paste by mixing a little water with ginger paste, green chili paste, fennel powder, coriander powder, turmeric powder, and Kashmiri red chili powder. Add this paste to the wok, stirring everything together. Cover the wok, allowing the vegetables to cook with the moisture from the paste.
  • Stir and add tomatoes: After a few minutes, uncover the wok and stir the mixture, utilizing the moisture released by the vegetables. Add chopped tomatoes and ½ tbsp of salt, ensuring the tomatoes cook well with the other ingredients. Cover the wok again.
  • Add water and fish: Once the vegetables and spices are well cooked, add 2 cups of lukewarm water to the wok and mix everything. Let the curry come to a boil, then gently place the fried fish into the curry. Cover the wok with a lid and let it cook for a few more minutes.
    (Expert tip: Adjust the amount of water to achieve your desired gravy consistency.)
  • Finish and serve: After a few minutes of cooking, the Rui Macher Patla Jhol is ready. Turn off the stove, and transfer the delicious fish curry to a serving bowl.

Video

Subscribe to My YouTube Channel Mitar Cooking!

Notes

Fish Selection: While Rohu (Rui) fish is the traditional choice for this curry, you can use other firm freshwater fish with similar taste and texture as well.
Marination Time: Marinate the fish for at least 10 minutes. This step helps the fish absorb the flavors of the spices and reduces any fishy smell.
Oil Preference: Mustard oil is the preferred choice for authentic Bengali flavors. However, if you don't have access to it or prefer a milder taste, you can use any cooking oil of your choice.
Frying the Fish: Lightly fry the fish until it's partially cooked, and the outer layer gets a golden hue. Over-frying can make the fish tough and chewy in the thin curry.
Vegetable Choices: The recipe mentions pointed gourd, potatoes, and ridge gourd. However, you can vary the vegetable selection based on your preference and availability.
Spice Paste: The ginger paste, green chili paste, and the combination of spices are crucial for the flavor of the curry. Adjust the spice level according to your taste.
Tomatoes: Use fresh and ripe tomatoes for a tangy taste. You can add more tomatoes if you prefer a slightly sour curry.
Water Quantity: The amount of water you add will determine the consistency of the gravy. Adjust the water quantity as per your preference for a thicker or thinner curry.
Bengali Five-Spice (Optional): For an authentic touch, you can use Bengali five-spice (panch phoron) for tempering. Fry the spices in hot oil before adding to the curry.
Green Chilies: The recipe calls for green chilies for heat, but you can adjust the quantity based on your spice tolerance.
Serving: Rui Macher Patla Jhol is best served hot with steamed rice. The curry tends to enhance its flavors when allowed to rest for a while before serving.
Reheating: This curry tastes even better when reheated, as the flavors continue to develop. You can make it in advance and reheat it before serving.
Fish Bones: Be cautious while eating, as Rohu fish typically has many small bones. Take care to remove bones while enjoying the dish.
Adaptation: Feel free to experiment and make adjustments to suit your taste preferences. You can add more vegetables, vary the spice levels, or incorporate other traditional Bengali ingredients.
Enjoy the process of cooking Rui Macher Patla Jhol, and don't hesitate to tailor the recipe to your liking for a delightful dining experience!

Nutrition Info (Estimation Only)

Nutrition Facts
Rui Macher Patla Jhol
Amount per Serving
Calories
 
278
Calories from Fat 162
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
83
mg
28
%
Sodium
 
969
mg
42
%
Potassium
 
605
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
592
IU
12
%
Vitamin C
 
8
mg
10
%
Calcium
 
89
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

The “Rui Macher Patla Jhol” is a runny gravy that is best served with steamed rice, and it is one of the common dishes in every Bengali cuisine.

You May Also Like:  Kachkola Diye Macher Jhol Recipe | Banana Fish Curry

With culinary expertise, this runny or soupy gravy is prepared to be tasty and equally flavorful.

It can be a great choice for both dinner and lunch meals.

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




6 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Scroll to Top