Rui Maacher Jhol – Bengali Style Rohu Fish Curry

Sometime Longtime ago in my one and only trip to the city of Joy, the darling friend of mine Bee, had gifted me this gorgeous and brilliant “The Bengal CookBook”

I find this so funny, but in the recent past the gifts that I have got from my online friends represent me more than the gifts that friends who know me from forever have given me, I sit and wonder what does it really mean… Nonetheless, back to the book… I use it a lot these days and have made many dishes using it but if there is single most loved dish I make from here its the Rui Maacher Curry, also callled as Carp Curry in the book

Its a recipe I now know by heart 🙂

Rui Maacher Jhol (served 3 of us well)

Recipe Source – The Bengal CookBook by Minakshie Das Gupta

What I used

250 gms rohu fish

4 potatoes, peeled and quartered

1 onion, sliced

1/2 tsp turmeric powder

1 tsp ginger paste

1/2 tsp garlic paste

1 onion, ground to a paste

4 bay leaves

1/2 tsp garam masala

oil for frying fish and potatoes

1 tbsp ghee

How I made it

Cut and clean fish well (I asked my fish vendor to cut in curry style)

Rub the fish with a little turmeric and salt and fry in really hot oil until lightly browned (I shallow fried the fish). Fry the potatoes in the same oil till just brown. Discard the rest of the oil

Heat ghee in the same pan, add bay leaves and garam masala. Fry for a couple of minutes and then add the sliced onions. Fry for another 4-5 minutes till browned

Add all the masalas pastes including onion

Fry for about 5-8 minutes till the masalas have all cooked and browned a bit, sprinkle water if necessary

Add 2 cups of water, stir and add the fried potatoes. Cover and simmer till potatoes are two-thirds done

Stir in the fish and simmer until both the fish and potatoes are cooked.

Serve hot with steamed rice