Rui Macher Jhal | Bengali Fish Stew Recipe

Do you often crave for simple and comforting food after a series of festive indulgence? I know I do and for those days I keep a stack of easy and simple Bengali recipes which can be quick and light on stomach. This Rui Macher Jhal recipe is the perfect detox food recipe which goes easy on your digestion yet delivers a power-packed fish recipe.

When talking about Macher Jhal Bengali recipe, it essentially translates into a fish based dish which has been cooked with Green Chilies and a choice of other spices. One way to cook rohu fish is the Bengali Mustard paste recipe where the fish is stewed with Mustard paste or, in the way I have made it here, a pinch of Nigella seeds and slit Green Chilies. Top it with a handful of Coriander leaves and you are sorted.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Side Dish
Cuisine: Bengali
Servings: 2 People
  • 2 nos. Rohu Fish pieces
  • 1/4 tsp Nigella Seeds or Kalo Jeera or Kalonji
  • 2 tbsp Mustard Oil
  • 2 Green Chilies Slit in halves
  • 1/2 cup Water
  • Salt To Taste
  • 1/4 tsp Turmeric Powder
  • Chopped Coriander Leaves
  1. Heat oil in a pan. Temper it with Nigella seeds/Kalo Jeera/Kalonji and Green Chilies.

  2. Once it starts spluttering, place the fish pieces in it. Fry each side for 2-3 minutes of high heat till it turns golden.

  3. Once done, add water, Salt and Turmeric Powder. Allow this to simmer for another minute or two.

  4. Before serving top it with finely chopped Coriander leaves.

Recipe Notes

It is always advisable to marinate the fish with some salt and turmeric powder before cooking. This ensures that salt seeps in and seasons the fish properly. 

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