Aloo Diye Rui Macher Jhal Recipe
This Rui Macher Jhal recipe is very close to the original Bengali Shorshe bata diye Macher Jhal where Rohu pieces are cooked in a mustard sauce gravy. With a couple of extra ingredients, this Indian fish curry recipe is the perfect gluten-free side dish to be served with perfectly cooked Indian Basmati rice.
Servings 6 people
Calories 173kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Frying Pan
- MagicBullet Blender
Ingredients
- 6 Rohu fish pieces
- 2 Potatoes Medium -Sliced lengthwise
- 4-5 Garlic Cloves
- 2 tbsp Mustard Oil
- 1 tsp Mustard Seeds
- Salt to Taste
- 1/2 tsp Turmeric Powder
- 2 Green Chilies Adjust as per taste
Instructions
- Grind the Mustard Seeds, Turmeric Powder, and Salt together with some water into a fine paste. Note that there shouldn't be any graininess of the seeds. It should be an absolute fine paste.
- Heat oil in a pan and add the sliced potatoes. Fry them till they are cooked. It should take somewhere between 4-5 minutes.
- Now chop the garlic and add them to the potatoes.
- Make some space in the pan by pushing the potato slices toward the side. Place the fish pieces. Let them seer, for couple of minutes. We are not looking to fry them or char them dark. Just a light fry to one side.Use a wide bottom pan accordingly.
- In 3-4 minutes, turn the fishes over. There should be a golden hue to the fried side.
- Add 1/2 cup water, chillies & mustard seeds paste and lower the heat. Cover the pan with a lid and allow it to simmer for just a couple of minutes.
- Then remove the lid and adjust the seasoning. Add salt as required. Add water for gravy as per requirement.
- Serve hot with rice.
Notes
Considering 6 Cod Fish Fillets have been used instead of Rohu. Each weighing around 40g.