Rui machher tel jhal/Rohu fish curry|| ideally goes with steamed rice||comfort food

Machher Jhol or Fish curry is a traditional Bengali fish curry.It is very easy to make and 100% great in taste.

In almost every Bengali family,Machher Jhol/Fish curry/Fish stew takes a leading part in daily menu either on lunch or in dinner. You can say it’s a staple.And this curry is a must as it’s light with minimum spices and sweet water carp fishes like Rohu,katla,Mrigel, Tilapia are the first preference for this recipe. There are lots of recipes you can find on Bengali Machher jhol/fish curry/fish stew as every family has a secret heirloom recipe.

So,let’s make Bengali Rohu fish curry/Rui Machher Tel Jhal👇👇👇👇

Type- Curry,side dish

Preparation time- 8-10 minutes

Cooking time- 15-20 minutes

Ingredients:

1 lb Rohu fish ( Rui machh)
1 large potato sliced (optional)
1 tomato chopped
1 tsp whole cumin seeds
1/2 tsp onion seeds (kalaunji/kalojeere)
1 cup hot water for the gravy or curry
For spice mix- 1 tsp salt,1tsp turmeric powder,1 tsp red chilli powder,2tsp cumin powder
Chopped coriander leaves for garnishing
3 tbs mustard oil total for frying and cooking the dish
3-4 green chillies

Procedure:

Make the spice mix and keep aside- add 3 tbs water to the spice mix
Add 1tsp salt and 1 tsp red chilli powder,1 tsp turmeric powder and 2 tsp/1 tbs mustard oil to the fish and fry in hot oil and keep aside
Add 1 tsp salt and 1 tsp turmeric powder to the potatoes and fry and keep aside
Into the oil add 1 tsp cumin seeds and 1/2 tsp onion seeds (kalaunji/kalojeere)
Fry and add 2 green chillies for flavor
Now add the chopped tomatoes and fry
Add salt and fry until soft
Now add the spice mix and fry and then add the potatoes
Mix them well until oil separates
Cover and cook for 5-8 minutes on a medium low flame
Then add the water (1 cup hot)
Bring it to boil and add the fish to it
Again cover and cook for 10-15 minutes on a low flame and you can see the oil separates
Turn off your heat and add the chopped coriander leaves and its done