Bengali cuisine is renowned for its love of fish, and there are countless delicious fish dishes to choose from. In this article, we will focus on one of the most popular Bengali fish dishes – “Rui Macher Jhol,” which is a flavorful fish curry made with freshwater carp fish.
Ingredients:
- 4 Rui fish pieces (carp fish)
- 1 large potato, cut into medium-sized pieces
- 1 large tomato, chopped
- 1 onion, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 bay leaf
- 2-3 green cardamoms
- 2-3 cloves
- Salt, to taste
- Sugar, to taste
- Mustard oil, for cooking
- Water, as needed
- Fresh coriander leaves, chopped for garnishing
Instructions:
- Clean the fish pieces thoroughly, removing any scales and guts. Then wash them in cold water and pat dry with a paper towel. Marinate the fish with a pinch of salt and turmeric powder and keep aside.
- Heat 3-4 tablespoons of mustard oil in a deep-bottomed pan over medium heat. Add the fish pieces and fry for 2-3 minutes on each side until golden brown. Remove the fish pieces from the pan and keep them aside.
- In the same pan, add a little more mustard oil and let it heat up. Add the bay leaf, green cardamom, and cloves and sauté for a minute or two until fragrant.
- Add the chopped onions and sauté until they turn golden brown. Then add the ginger and garlic paste and cook for a few minutes until the raw smell disappears.
- Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and sugar. Mix well and cook until the tomatoes turn mushy and the oil starts to separate from the masala.
- Add the chopped potatoes to the masala and sauté for a few minutes. Then add enough water to cover the potatoes and bring the mixture to a boil.
- Once the potatoes are partially cooked, add the fried fish pieces to the pan and gently mix them with the masala. Add more water if needed to cover the fish pieces.
- Cover the pan with a lid and let it simmer for 10-15 minutes until the fish and potatoes are fully cooked and the gravy thickens. Adjust the seasoning to your taste.
- Garnish with chopped fresh coriander leaves and serve hot with steamed rice.
Conclusion:
Rui Macher Jhol is a simple yet flavorful Bengali fish curry that is perfect for a hearty meal. The combination of delicate fish, potatoes, and aromatic spices in a savory gravy is sure to delight your taste buds. So, next time you want to cook a Bengali fish dish, try this recipe and enjoy the deliciousness!
