Rui Macher Jhol

Rui Macher Jhol

Rui Macher Jhol

Saying that Bengalis are fish aficionados would be the understatement of the century. Fish on the household menu, either for lunch or for dinner is like a weekly affair for Bongs. So of course, there is no dearth of fish recipes originating from this East-Indian state. One such popular recipe is known as Macher Jhol. It is a traditional Bengali spicy fish stew. It is generously seasoned with turmeric (haldi), ginger (adrakh) and other different spices. These spices can be added according to taste. Generally, vegetables are not added to this stew except for potatoes (aloo), which act as the thickening agent. I have used cauliflower (gobhi) too here to make the dish more filling. Rui in Bengali refers to the Rohu fish belonging to the carp family, and is frequently used in Bengali cuisine. Macher Jhol can be prepared with other fish also, like Katla or Bhetki. The unique aromatic flavour of this dish can be attributed to the five-spice mixture (panch phoran). I have also used sugar (cheeni) here to add a tinge of sweetness. Rohu fish is fried and simmered in mustard oil (sarson ka tel), which is Bengali cuisine’s staple ingredient. It has a sharp and pungent flavour and makes for a delicious dressing for the fish. Rui Macher Jhol is usually enjoyed with boiled rice. This recipe is a must-try for all the fish lovers.

You may also like recipe of Pabda Macher Jhol, Masala Pabda

How to make Rui Macher Jhol

Ingredients

Rui (Rehu)  fish 500 gm
Potato (aalo) 2 medium
Cauliflower (gobhi) 1 small
Bori 6-7  medium
Ginger (adrakh) paste 1 ½ teaspoon
Turmeric (haldi) ½ teaspoons
Red chili (lal mirch) powder ½ teaspoon
Cumin (jeera) powder 1 ½ teaspoon
Five spices (panch phoron) 1 tea spoon
Whole Red Chili ( sabut lal mirch) 2
Bay Leaves (taj patta) 2
Sugar (chini) 1 teaspoon
Salt (namak) To taste
Mustard oil (sarso tel) 1 cup

Method

  • 1. Cut the fish into 4-inch thick steaks and lightly coat with salt and turmeric.
  • 2. Peel and quarter the potatoes lengthwise. Take out the flowers of cauliflower and keep aside.
  • 3. Heat oil in a deep pan, fry Boris and keep aside.
  • 4. In same pan fry fishes and keep aside.
  • 5. Now, remove oil from pan and leave 2 table spoons of oil.
  • 6. Now add vegetables and sauté them for 3-4 minutes.
  • 7. Then mix ginger paste, turmeric, chili, and cumin powder. Cook it for 3-4 minutes.
  • 8. Now add 3 cups of water and let it simmer.
  • 9. Add salt and sugar and cook till vegetables are done.
  • 10. Now add fried Boris and fish and cook it for further 5 minutes.
  • 11. Heat 2 teaspoons of mustard oil to smoking in another pan.
  • 12. Add Panch Phoron, dry red chili, bay leaves and stir it until the chili turns color.
  • 13. Now pour it over jhol and cover it and simmer it for 3 minutes.
  • 14. Serve this with boiled rice.

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Rui Macher Jhol
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