Name: Rui Macher Jhaal(Rohu Fish Curry) recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Rohu -4 pieces; Potato -2 medium cut into wedges; Eggplants -1 cut into long pieces (optional); Onion -1 small, paste; Ginger paste-1 ts; Tomato puree 1/2 cup or 1 medium tomato paste; Turmeric -1ts; Cumin powder -1/2 ts; Red chili powder -1/2 ts; Green chilies -4 to garnish; teaspoon Panch foron -1; to taste Salt; Mustard oil 4 Tb; Water -1.5 cup; 1/2 ts Garam Masala Powder; Coriander leaves to garnish

ABOUT Rui Macher Jhaal(Rohu Fish Curry) RECIPE

Machher Jhaal/Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. This Machher Jhaal is a part of almost every Bengali familys' lunch menu

Ingredients Serving: 4

Rohu -4 pieces
Potato -2 medium cut into wedges
Eggplants -1 cut into long pieces (optional)
Onion -1 small, paste
Ginger paste-1 ts
Tomato puree 1/2 cup or 1 medium tomato paste
Turmeric -1ts
Cumin powder -1/2 ts
Red chili powder -1/2 ts
Green chilies -4 to garnish
teaspoon Panch foron -1
to taste Salt
Mustard oil 4 Tb
Water -1.5 cup
1/2 ts Garam Masala Powder
Coriander leaves to garnish

Instructions

Clean the fish pieces and marinate with 1/2 of turmeric and salt for 30 minutes atleast
Then heat the oil in a kadai and fry fish pieces till golden brown.keep aside once done
Now fry the eggplant & potato in the same oil.keep aside once done
Now add in the remaining oil.
Add panch foron and onion and fry till soften
Now add ginger paste, tomato paste or tomato puree into the fried onion and again fry.
Now add the potatoes and eggplant and fry..
Then add cumin powder, red chili and turmeric powder and little water to it and stir
When oil separates add salt and fry for few minutes..
Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat and let the gravy boil
When the potatoes have cooked take off heat and garnish the gravy with garam masala powder,chopped coriander leaves and green chilies
Serve at room temperature with hot steamed rice

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