Fish curry is unarguably the most talked about quintessential Bengali dish which is synonymous to Bengali life, culture and food. It is perhaps the single common denominator which binds the Bengali daily life as an inevitable but deterministic thread. Bengalis love to talk about fishes, throng the markets every day morning to negotiate with the fish sellers and buy fresh and best fishes which stands as an indicator of self-pride and expertise.

Today, I share with you among all the types, the most common one called Rohu or Rui , which can be tagged as a staple fish. Rui macher jhol or Rohu fish curry with light gravy can be turned into a quick and easy meal even during week days just in no time. The Bengalis are never bored of having it with warm rice. In this recipe, however, I added a bit of garlic and ginger which makes it even more interesting. Otherwise the usual macher jhol can be prepared with simple cumin seeds and cumin & coriander powder. Being great taste enhancer when one is sick, this preparation is very healthy too. It can be prepared with a lot of seasonal vegetables as well, recipe of which I had already shared (Sobji die Rui Macher Jhol/ Light Rohu Fish Curry with vegetables) which you can revisit.

Hope you like this recipe and impress your family in no time.

Ingredients to serve 6 :

1. Rohu fish – 6 pieces
2. Potato – 1 (cut into long slices)
3. Tomato – ½ (chopped)
4. Slit green chilli – 2
5. Ginger (finely grated)– 1” piece (or, 1 tbspoon)
6. Garlic (crushed) – 1 large (or, 2 small) cloves
7. Cumin seed – ½ teaspoon
8. Bay leaf – 1
9. Cumin powder – 1 teaspoon
10. Coriander powder – ½ teaspoon
11. Red chilli powder – ½ teaspoon
12. Turmeric powder – ½ teaspoon
13. Salt to taste
14. Mustard oil – 6 tbspoon

Procedure :

• At first remove the scales of Rohu pieces, keeping the skin intact, and wash them thoroughly. Coat the pieces with 1 teaspoon salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.

• Then Heat oil in a kadai over medium flame. Fry the fishes into the hot oil, both sides evenly, till golden brown and keep aside.

• Now add cumin seeds and bay leaf in the remaining oil and let the seeds splutter. Add potato slices and fry for 2-3 minutes.
• Then add crushed garlic and sauté till it changes colour.
• Now add chopped tomato and green chillies, mix them well. Cover the kadai for a minute and let the tomatoes become soft.

• Uncover the kadai and add ginger paste, again sauté the ginger.
• Then add cumin powder, coriander powder and red chilli powder. Mix the spices well and add little water. Cook till the raw flavour of dry spices disappears and oil comes out from the mixture.
• Now add 1½ large cups of water. As the water starts boiling put the fried fish into it. Also wash the remaining turmeric in the bowl, where the fishes were kept, with little water and add to the gravy.

• Again put the lid on and cook over medium flame for 2-3 minutes.
• Put the gas off as the gravy thickens to your desired consistency. Give it a standing time for couple of minutes.
• Serve with steamed rice.

Note :

1. Oil must be sufficiently hot before putting the fish into it for frying. Otherwise the fish may stick to the kadai and eventually break.
2. Do not over fry the fish as they will turn hard in that case.