Rui Macher Patla Jhol
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 mildly spiced flavors.
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.
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Notes
Use fresh Rohu fish to make this dish. For alternatives you can use any other fish variant but stick to freshwater fish types only for the best taste. Make sure the fish is firm to get the desired texture and tenderness of the dish.
Marinating the fish for about 20 minutes is recommended with little salt and turmeric powder. This will not only remove the fishy smell but will also enhance the taste. Adding a hint of lemon juice will also help to tenderize the fish.
Make and use a paste of the spices instead of using the packed powdered or paste variants. This will enhance the natural flavor of the dish. Dry roasting the seeds before making the paste will help enhance the taste even more.
I always choose fresh and ripe tomatoes and green chilies to use in this recipe. This will add a tangy taste to the dish to make it more delightful. Alter the number of tomatoes, chilies, and spices to use according to your taste preference.
It advised to prepare the fish curry on low heat. This will ensure perfect blending of the flavors of the spices with the fish to enrich its taste and flavor. Also, avoid stirring continuously while cooking. Stir occasionally with a gentle hand to prevent the fish pieces from breaking.
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.
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