Rui Macher Jhaal (Rohu Fish Curry)
Rui Macher Jhaal (Rohu Fish Curry)

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, rui macher jhaal (rohu fish curry). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Bengali Fish Curry recipe is an everyday dish in the Bengali household. Unlike in other parts of India, Bengali curry call for the frying of the main. Rui Mach or Rohu fish is supposed to be a regular in every Bengali household, and for good reason.

Rui Macher Jhaal (Rohu Fish Curry) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Rui Macher Jhaal (Rohu Fish Curry) is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have rui macher jhaal (rohu fish curry) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rui Macher Jhaal (Rohu Fish Curry):
  1. Take 4 Rohu fish pieces
  2. Make ready 3 tbsp+1 tbsp oil mustard oil
  3. Take 1 tsp panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji)
  4. Take 1 onion, chopped
  5. Get 1 tsp ginger-garlic paste
  6. Make ready 1/2 tsp turmeric powder
  7. Make ready to taste salt
  8. Make ready 1 tsp tomato paste
  9. Get 1 tbsp red chilli powder
  10. Take 1-2 green chilies, slit
  11. Prepare 1 tsp coriander leaves, chopped

Rohu Fish Curry or rui macher kalia is the authentic Bengali cuisine recipe. It is very Famous and must cook dish on special occasion. This is very tasty preparation of rohu fish and it taste delicious Rohu Fish Curry (Rui Macher Kalia). In India every state is famous for there own food preparations.

Instructions to make Rui Macher Jhaal (Rohu Fish Curry):
  1. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside.
  2. Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.
  3. Add the ginger-garlic paste, tomato paste, turmeric powder & red chilli powder mixed with some water. Saute till the oil separates.
  4. Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced.
  5. When done, switch off the flame and add the remaining mustard oil.
  6. Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal.

Fish curry is famous and one of the favorite in Bengalis. The most popular dish in East & West Bengal "Machher Jhol". The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. If Rohu fish is not available in your area, you can use Katla Maach. And this typical fish curry or Macher Jhol must be light and runny curry, with minimum use of spices and sweet water carp fishes like Rohu/Katla/Mrigel/Kal boush/Tilapia are the first preference for this recipe.

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