Rui Machher Jhol

Rui Mucheer johl 3

It’s a traditional Bengali style fish recipe. It is a very popular dish among the Bengalis and is prepared frequently. Traditionally it is prepared in Mustard oil. It goes well with plain steamed rice.

MARINATING TIME: 10 mins

COOKING TIME : 15 mins

INGREDIENTS:

Rohu fish – 4 pieces
Coriander powder – 1 tsp
tomato Puree – 2 tbsp
Turmeric powder – 1/3 tsp
Onions – 2 [paste]
Red chilli powder – 1/2 tsp
Ginger paste – 1/2 tsp
Salt to taste
Garlic paste – 1/2 tsp
Coriander leaves – 1 tbsp [chopped]
Cumin powder – 1/2 tsp
Mustard oil – 50 ml
Green chilli – 3
Jeera – 1/2 tsp
Bay leaf – 2
Garam masala powder – 1 tsp
Ghee – 1 tsp

PROCESS:

1. Marinate the fish pieces with a dash of salt and turmeric powder.
2. Put the Mustard oil in frying pan and heat for 3-5 minutes.
3. Add the fish pieces and shallow fry it until the color turns golden brown.
4. Now take out the fried fish pieces from the pan and keep it in a bowl.
5. Add the cassia leaves and the cumin seeds and sauté for 1 minute.
6. Then add the onion paste in it. Stir fry it for some time until the color of the onion becomes light brown.
7. Add the ginger and garlic paste, sliced chilies and all the other spices while stirring continuously.
8. Fry the ingredients for five minutes. Add tomato puree/ tomato paste in the curry and cook it for another 2 minutes.
9. Add the fish pieces in it and stir in low heat for 3 minutes.
10. Add ½ cup (150 ml) of warm water. Put the cover of the pan and cook in low heat until the fish pieces become tender.
11. As warm water as much as it needs to make the curry.
12. Cook in low heat while stirring occasionally. Put off the flame.
13. Lastly, you may add ghee and garam masala and cover the lid again.
14. Garnish with chopped coriander leaves. 

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