This rui macher jhol with aloo and phulkopi 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.

This Bengali rui macher jhol recipe spells comfort. It comes together in a matter of a 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 a pescatarian diet.

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

Ingredients to make aloo phulkopi macher jhol

• 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

Recipe instructions

• Prep the pieces of fish by rubbing them with ample salt and turmeric. Allow soaking for 10-15 minutes
• 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 flavor
• 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
• Once they are golden and crisp on both sides, take them out and keep them aside. In the same pan, add the cauliflower florets. Sprinkle some turmeric powder and fry till they get slightly golden.
• Then add the potatoes and soaked spices. Mix everything. Now, add water to make the gravy, enough to submerge everything, including the fish.
• Add back the fried fish pieces.
• Season with salt and cover the pan with a lid. Allow it to simmer till everything is cooked.
• Finish with finely chopped coriander leaves.

This recipe for rui macher jhol takes no more than 20 minutes to prepare. If you are using fresh rohu or rui fish, you can totally skip frying them. As they simmer in the gravy, they will cook perfectly. Otherwise, you can fry them on high heat for a couple of minutes to turn the skin 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 flavor

Serving suggestions

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 comforting and delicious.

More fish recipes

• Kolkata Fish Fry Recipe
• Grilled Fish with Lemon Butter Sauce Recipe
• Doi Maach | Bengali Fish in Yogurt Curry Recipe
• Rui Macher Jhal | Bengali Fish Stew Recipe
• Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
• Kolkata-style Gravy Chilli Fish Recipe

Have you tried this recipe? I would love to hear about it. Please leave a comment and star rating if you loved my recipes. It would help this post to reach more readers. Thank you!

Follow me or Subscribe to my Channel

This post was first published on February 15, 2021, and later republished on December 6, 2024, with a more elaborate description of the recipe.

Share it with your Friends & Family!