This authentic Bengali aloo phulkopi diye rui macher jhol is a winter favourite in everyday Bengali cooking. Fresh rohu fish (rui mach) is lightly fried and simmered in a mildly flavoured gravy with fried cauliflower and potato. It’s a comforting, nutritious Bengali fish curry that’s packed with flavour and health benefits.

This easy rui macher jhol recipe is the ultimate comfort food. It comes together in under 30 minutes, making it an ideal side for steamed rice in your daily Bengali lunch menu. Gluten-free, dairy-free, nut-free, and perfect for a pescatarian diet, this Bengali rohu fish curry with vegetables is simple yet satisfying.

Ingredients to make aloo phulkopi diye rui macher jhol

• Rui or Rohu fish pieces, of at least an inch in thickness
• Boiled Potatoes
• Cauliflower – cut into 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 them 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 will you 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

• Marinate the rohu fish pieces with plenty of salt and turmeric for 10-15 minutes before frying to enhance flavor and firmness.
• Let the mustard oil smoke fully, then cool slightly before adding fish to prevent sticking or breaking.
• Use pre-boiled potatoes to speed up the cooking process in this Bengali fish stew. Soak cauliflower florets in salted water for thorough cleaning.
• Soak the ground spices and grated ginger in water beforehand for a more aromatic gravy in your rui macher jhol.

Serving suggestions

Serve this Bengali rui macher jhol with vegetables hot over plain steamed rice, accompanied by crispy fries and a lemon wedge. It’s a classic, hearty Bengali meal that’s light, delicious, and perfect for everyday dining.

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

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Aloo Phulkopi diye Rui Macher Jhol | আলু ফুলকপি দিয়ে রুই মাছের ঝোল

Priyanka

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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Bengali

Servings 4 people

Equipment

• Stove Top
• Heavy bottom Non-stick Pan

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

 

• Prep the pieces of fish by rubbing them with ample salt and turmeric. Allow soaking for 10-15 minutes
  8 nos Rui Mach or Rohu fish pieces, Salt to taste, 1 + ½ tsp Turmeric Powder
• Soak the cauliflower florets in salty water to clean it properly inside the florets
  8 Cauliflower florets
• Soak the powdered spices and grated ginger before cooking for better flavour
  1 tbsp Grated Ginger, 2 tsp Coriander Powder, 1 tsp Cumin Powder
• 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
  4 tbsp Mustard Oil
• 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.
  2 Potatoes, 1 Green Chilli
• 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.
  Finely Chopped Coriander Leaves to Garnish

Keyword Bengali Fish Recipes, Cauliflower Recipes, Fish Recipes, Gluten Free Recipes, Potato Recipes, Rohu Fish Recipes

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