This rui macher jhol recipe is the perfect detox food recipe that goes easy on your digestion yet delivers a power-packed fish recipe. Do you often crave simple and comforting food after a series of festive indulgences? I know I do, and for those days, I keep a stack of easy and simple Rohu fish Bengali recipes that can be quick and light on the stomach.
Rui macher jhol ingredients
- 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 for garnish
Rui macher jhol recipe instructions
- Heat oil in a pan. Temper it with nigella seeds/kalo jeera/kalonji and green chilies.
- Once it starts spluttering, place the fish pieces in it. Fry each side for 2-3 minutes of high heat till it turns golden.
- Once done, add water, salt, and turmeric powder. Allow this to simmer for another minute or two.
- Before serving, top it with finely chopped coriander leaves.
Pro Tips
- Always marinate the fish with some salt and turmeric powder before cooking. This ensures that salt seeps in and seasons the fish properly.
- No need to fry the fish pieces till brown and crisp. Fresh fish used in this recipe can be left soft and golden to simmer in the light gravy.
- This rui macher jhol has a light gravy flavored with nigella seeds and chilies. You may adjust the number of chillies that go into the recipe as per your preference for heat and spice tolerance levels. If you do not prefer heat, then leave the chillies intact.
- Finely chopped fresh coriander leaves add a hint of crunch and citrusy freshness to this fish curry.
When translated, ‘Macher Jhol‘ the Bengali recipe, means a simple fish curry with light and minimally spiced gravy. Top it with a handful of coriander leaves, and you are sorted. Another very popular rui macher recipe is Bhapa Rui or 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.
Serving suggestions
It is best to serve this light and simple rui macher jhol with steamed rice. You can plan a traditional Bengali meal by including a starter side dish such as shaak bhaja, dal, chorchori, and this macher jhol.
More Bengali fish recipes
- Rui Macher Matha diye Bandhakopi Tarkari Recipe
- Shorshe Bhapa Ilish | Bengali Hilsa Fish Curry Recipe
- Doi Maach | Bengali Fish in Yogurt Curry Recipe
- Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
- Chingri Macher Paturi | Steamed Prawns in Banana Leaf
- Kolkata Fish Fry
- Loitta Macher Jhuri | Bombay Duck Stirfry
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When talking about Macher Jhol Bengali recipe, it essentially translates into a fish based dish which has been cooked with Green Chilies and a choice of other spices.
- 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
Heat oil in a pan. Temper it with Nigella seeds/Kalo Jeera/Kalonji and Green Chilies.
Once it starts spluttering, place the fish pieces in it. Fry each side for 2-3 minutes of high heat till it turns golden.
Once done, add water, Salt and Turmeric Powder. Allow this to simmer for another minute or two.
Before serving top it with finely chopped Coriander leaves.
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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