Rui Macher Jhol (Rohu Fish Curry)
Rui Macher Jhol, also known as Rohu Fish Curry, is a traditional Bengali fish curry made with Rohu fish, a popular freshwater fish found in the rivers of India and simple spices.
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.
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Notes
For best results and taste, I always use fresh and firm Rohu fish to make this dish and marinate it with salt and turmeric powder and keep aside for a while to add subtle flavor to the fish.
Always shallow-fry the marinated fish to light-brown color, preferably in mustard oil, for the best taste and texture of the dish. It will also add to the crispiness to the fish and allow it to hold its shape.
Make it a point to cook the dish with mustard oil. This will give it a unique pungent flavor adding to your gastronomic experience.
Including fresh ginger and garlic paste will add to the taste as well making the dish taste zesty. If you want it to be tangier, add fresh and ripe tomatoes to the curry.
Adjust the spice level according to your tolerance and make sure you sauté them in hot oil until they release their aroma. This will add to the flavor profile of the curry.
Nutrition Info (Estimation Only)
Nutrition Facts
Rui Macher Jhol (Rohu Fish Curry)
Amount per Serving
Calories
301
Calories from Fat 171
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
83
mg
28
%
Sodium
979
mg
43
%
Potassium
694
mg
20
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
24
g
48
%
Vitamin A
927
IU
19
%
Vitamin C
10
mg
12
%
Calcium
103
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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