Rui Macher Jhaal (Rohu Fish Curry). Rui macher tok jhal recipe is one of loved dishes of rohu fish during summer. Its a delicious combination of macher jhal (sorse gravy) and macher tok. Learn how to make Rohu Kalia also known as Fish Kalia with Chef Varun Inamdar on Get Curried.

This one is a sweeter variety. Rui Mach or Rohu fish is supposed to be a regular in every Bengali household, and for good reason. Simple to cook and healthy to eat, and As you all already know by now, fish is a family favourite and is cooked quite often in the house and this dish has graced many a sit-down dinners for friends and is. You can cook Rui Macher Jhaal (Rohu Fish Curry) using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rui Macher Jhaal (Rohu Fish Curry)

Prepare 4 of Rohu fish pieces.
It's 3 tbsp+1 tbsp of oil mustard oil.
Prepare 1 tsp of panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji).
You need 1 of onion, chopped.
You need 1 tsp of ginger-garlic paste.
Prepare 1/2 tsp of turmeric powder.
Prepare to taste of salt.
Prepare 1 tsp of tomato paste.
You need 1 tbsp of red chilli powder.
Prepare 1-2 of green chilies, slit.
Prepare 1 tsp of coriander leaves, chopped.

Maach-Bhaat (Fish and Rice) is every Bengali's comfort food. A Bengali's love for fish is endless. There is a popular saying too "Mache Bhate Bangali" i.e. Fish and Rice makes a Bengali.

Rui Macher Jhaal (Rohu Fish Curry) step by step

Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside..
Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown..
Add the ginger-garlic paste, tomato paste, turmeric powder & red chilli powder mixed with some water. Saute till the oil separates..
Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced..
When done, switch off the flame and add the remaining mustard oil..
Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal..

We eat so many different fishes starting from fresh water ones like Rohu, Katla, Pabda to salt water fishes like Hilsa. Rui Mach er Kalia is a traditional, popular and age-old Bengali style fish curry. I grew up eating this, and it has been a family favourite. I've learned this from my mother and sharing her recipe with all of you here. If you're trying this recipe don't forget to share your experience with me. 🙂.