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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rui macher jhaal (rohu fish curry). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rui Macher Jhaal (Rohu Fish Curry) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Rui Macher Jhaal (Rohu Fish Curry) is something that I have loved my whole life. They are fine and they look wonderful.

Rui macher tok jhal recipe is one of loved dishes of rohu fish during summer. Its a delicious combination of macher jhal (sorse gravy) and macher tok. Bengali style Rohu fish cooked in light potato curry.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rui macher jhaal (rohu fish curry) using 11 ingredients and 6 steps. Here is how you can achieve it.

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

Rui Mach er Kalia is a traditional, popular and age-old Bengali style fish curry. I grew up eating this, and it has been a family favourite. I've learned this from my mother and sharing her recipe with all of you here. If you're trying this recipe don't forget to share your experience with me. 🙂.

Steps 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.

Rui Macher Jhol/ Light Rohu Fish Curry. I always like the idea of putting vegetables in fish curries, as the former infuses nice flavour to the light gravy. Moreover, this practice is particularly healthy and stimulates your tongue buds during scorching summer when you are. Recently while hopping through profiles of my niece's classmates, I came across an album of a boy studying in class XI in one of the most reputed schools of India. Turning to the recipe, Bata Macher Jhal is another astounding preparation involving bata fish, after Aam Doi Bata which my.

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