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byronmohsin
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Rohu Fish Curry / Ruui Macher Jhol | How to make Bengali Fish Curry
Rohu Fish Curry / Rui Maacher Jhol – Known as one of the signature dishes from the ever-delicious Bengali cuisine, this spiced fish stew is truly a dish that has my heart. A simple recipe laden with flavours, but truly comforting and soul-fulfilling in a way that only some dishes can.
Equipment
- Fry Pan
- Kadhai
- Mixer Grinder
- Mixing Bowl
Ingredients
- 5-6 Rohu Bengali Fish
- 1 Onion (Sliced)
- 3 Green Chilies (Slit in 2)
- 1 tbps Mustard Seeds
- ½ Cup Curd
- 1 Tomato (Chopped)
- 2 Onions (Roughly Chopped)
- ½ tbps Turmeric Powder
- ½ tbps Coriander Powder
- ½ tbps Red Chilly Powder
- Salt (Per taste)
- ¾ tbps Mustard Oil for Cooking
Instructions
- First of all marinate the fish with salt and turmeric and rest it for 15 mins.5-6 Rohu Bengali Fish, Salt, ½ tbps Turmeric Powder
- Take a fry pan and add 2-3 tbsp of Oil, I am using the same kadhai in which I will be making the gravy. You may use a frying pan to fry the fish.3/4 tbps Mustard Oil for Cooking
- Heat the oil on a high flame untill smoky.
- Once the oil is hot and smoky, add the marinated fish for frying, Fry the fish on a high flame.5-6 Rohu Bengali Fish
- Fry them on a high flame till golden brown, turn around occassionally to roast from all sides.
- While the fish is getting fried lets make the onion paste.Take a Mixer jar and add onion, green chillies and mustard seeds and grind it to a fine paste.1 Onion, 1 tbps Mustard Seeds
- Fish is fried and ready to be remove from the flame.
- In the same oil add some mustard seeds.1 tbps Mustard Seeds
- Now add finely sliced onions and green chilies and fry them until golden brown.2 Onions, 3 Green Chilies
- Once the onions are golden brown add the onion paste.
- Cook the onions paste until the water is reduced.
- Now add tomatoes and cook until the tomatoes are soft and mushy, cover it with a lid and cook for 2-3 minutes on a low medium flame.1 Tomato
- Add all dry masala like red chilly powder, turmeric and coriander powder and mix it well on a low flame.½ tbps Turmeric Powder, ½ tbps Coriander Powder, ½ tbps Red Chilly Powder
- Once the oil starts seperating add 1/2 cup curd and stir it continuously on a medium flame till it reaches the boiling point.Tip – Whenever we use curd in a recipe, keep stirring it continuosly until it boil to avoid curdling.½ Cup Curd
- Once it starts boiling add around 1/2 glass water or as per the consistency required for the gravy and let it boil on a high flame.
- As soon as it starts boiling add fried fish to the gravy.
- Cover it with a lid and cook for another 5-7 mins on a low flame.
- Check the gravy after 5 mins, Stir it once gently.
- The Rohu Fish Curry / Ruui Macher Jhol is ready to be served with hot rotis/steam rice.
Notes
Bengali fish curry is made with two famous Bengali fishes, Rohu and Katla.
Mustard Oil to be used while making the bengali fish curry to get the authentic taste of the dish.
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Radhuni Kasundi Mustard Sauce 285ml£2.79 -
Pran Mustard Oil 1Litre£5.99
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Fresh Turmeric/Haldi£1.99 – £6.99
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Fresh Tomato£1.99 – £3.75
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White Onions 1kg£1.69
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Green Chillies£1.79 – £6.99
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2 to 8kgRohu Whole Fish£19.99 – £39.99
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Rajah Dhaniya Ground Coriander 100g/400g/1kg£0.99 – £4.99
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Rajah Chilli Powder – EXTRA HOT 100g/400g/1kg£0.89 – £5.99
