Aloo Phulkopi diye Rui Macher Jhol Recipe

Aloo phulkopi diye rui macher jhol recipe

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Gluten Free

This Rohu or Rui macher jhol recipe cooked with potatoes and cauliflower is a winter delight on every Bengali everyday cooking menu. Freshwater rohu or rui is lightly fried before adding to a very light gravy comprising of fried cauliflower and potatoes. It is light, comforting and has a high nutritional value.

A Bengali macher jhol recipe like this rui macher jhol spells comfort, both in terms of cooking and eating. It comes together in a matter of few minutes and gives you a power packed side dish to rice for your everyday Bengali lunch menu. It is gluten-free, dairy-free, nut-free and perfect for those who are following pescatarian diet.

In this post, I have laid out all the details of this simple yet hearty Bengali rui macher jhol cooked with phulkopi and aloo. I have also listed few more easy Bengali fish recipes from my blog.

Bengali rui macher jhol recipe with aloo and phulkopi

How to make Aloo Phulkopi diye Rui Macher Jhol – Ingredients list

  • Rui or Rohu fish pieces, of at least an inch of thickness
  • Boiled Potatoes
  • Cauliflower – cut in florets
  • Coriander Powder & Cumin Powder
  • Ginger
  • Salt & Turmeric Powder
  • Green Chilli
  • Fresh Coriander leaves
  • Mustard Oil

This recipe for macher jhol takes no more than 20 minutes to come together. If you are using fresh rohu or rui fish, then you can totally skip frying them. As they simmer in the gravy, they will get cooked perfectly. Otherwise you can fry them on high heat for couple of minutes to get the skin turned golden and crisp.

Special Instructions

  • Before you start with this Bengali macher jhol recipe, prep the pieces of fish by rubbing them with ample salt and turmeric. Allow soaking for 10-15 minutes before releasing them to hot oil for frying
  • Allow the mustard oil to smoke and then lower the heat to allow the oil to cool down a bit before you drop the fish in it. Try not to disturb the fish till it is fried completely. Only then you will be able to turn them over easily, otherwise, the fish will break off
  • Use pre-boiled potatoes to quicken the cooking
  • Soak the cauliflower florets in salty water to clean it properly inside the florets
  • Soak the powdered spices and grated ginger before cooking for better flavour

How to serve Rui Macher Jhol?

This rui macher jhol with vegetables or Bengali fish curry is best served with plain rice, perhaps a side of fries and a wedge of lime. That’s it. It makes for a simple Bengali meal yet absolutely comforting and delicious.

In case you are looking for more interesting and delicious fish recipes, here are few of them from my blog.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Aloo Phulkopi diye Rui Macher Jhol Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Rohu or Rui macher jhol recipe cooked with potatoes and cauliflower is a winter delight on every Bengali everyday cooking menu. Fresh water rohu or rui is lightly fried before adding to a very light gravy comprising of fried cauliflower and potatoes. It is light, comforting and has a high nutritional value.

Course: Side Dish
Cuisine: Bengali
Keyword: Bengali Fish Recipes, Cauliflower Recipes, Fish Recipes, Gluten Free Recipes, Potato Recipes, Rohu Fish Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 8 nos Rui Mach or Rohu fish pieces
  • 8 Cauliflower florets
  • 2 Potatoes Medium, cut in batons or sticks
  • 1 tbsp Grated Ginger
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 Green Chilli
  • Salt to taste
  • 1 + ½ tsp Turmeric Powder
  • 4 tbsp Mustard Oil
  • Finely Chopped Coriander Leaves to Garnish
Instructions
  1. Prep the pieces of fish by rubbing them with ample salt and turmeric. Allow soaking for 10-15 minutes

  2. Soak the cauliflower florets in salty water to clean it properly inside the florets

  3. Soak the powdered spices and grated ginger before cooking for better flavour

  4. Heat oil in a pan and allow it to smoke. Lower the heat and once the oil cools down a bit, drop the fish pieces.

    Try not to disturb the fish till it is fried completely. Only then you will be able to turn them over easily, otherwise, the fish will break off

  5. Once they are golden and crisp on both sides, take them out and keep aside. In the same pan, add the cauliflower florets. Sprinkle some turmeric powder and fry till they get slightly golden.

  6. Then add the potatoes and soaked spices. Mix everything. Now, add water to make the gravy, enough to submerge everything, including the fish.

  7. Add back the fried fish pieces.

  8. Season with salt and cover the pan with lid. Allow it to simmer till everything is cooked.

  9. Finish with finely chopped coriander leaves.

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