This aloo phulkopi diye rui macher jhol 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 diye rui 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
Aloo phulkopi diye rui macher jhol 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 with aloo phulkopi takes no more than 20 minutes to prepare. If you are using fresh rohu or rui fish, you can 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 aloo phulkopi diye rui 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 Bengali 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
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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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.
- 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
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 flavour
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 aside. In the same pan, add the cauliflower florets. Sprinkle some turmeric powder and fry till they get slightly golden.
Then add the potatoes, green chilli 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 lid. Allow it to simmer till everything is cooked.
Finish with finely chopped coriander leaves.
This post was first published on February 15, 2021, and later republished on December 6, 2024, with a more elaborate description of the recipe.
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