At the heart of Bengali cuisine, lies Rui Macher Jhol, a quintessential Bengali fish curry that is very frequently prepared in every Bengali household. Out of all the Bengali fish curries, this is the simplest one and calls for very minimal ingredients.
What is Rui fish?
"Rui" fish, also known as Rohu, is a species of freshwater fish. You can commonly find in rivers, lakes, and ponds across the Indian subcontinent, particularly in the rivers of Bangladesh and India. It is characterized by its firm texture, mild flavor, and ability to absorb spices and flavors well during cooking.
Most Bengali dishes don't call for a very long list of spices, and this particular fish curry is no different. Rui Macher jhol requires very few spices and the dish comes together in less than 20 minutes.
Ingredient you need in Rui Macher Jhol
You will need very few ingredients to prepare rui macher jhol
Rui mach fillets - "Rui" fish, also known as Rohu, is a species of freshwater fish. You can find in rivers, lakes, and ponds across the Indian subcontinent, particularly in the rivers of Bangladesh and India.
It is a species of fish from carp family. You dry fry the fish before adding it to the gravy.
If you live in US, check out in Bangladeshi store or Indian store, and they might keep it in the freezer aisle. You will not find fresh rohu in US, but the frozen ones are not bad at all.
Onion – I would suggest red onion because that goes very well with macher jhol.
Tomatoes – Juicy red tomatoes and you should not replace it with canned tomato puree.
Nigella seeds – The only spice that goes in this fish curry, and you absolutely cannot substitute this spice. This spice has a mild bitter taste, a gorgeous pungent flavor that completely rules the flavor of the curry. This is definitely quite easily available in most Indian stores, but you can also get it online.
Cumin Powder - I use very little cumin powder in the dish for the warmth flavor that goes very well with this fish.
Salt, Sugar and Turmeric – Turmeric will add the gorgeous yellow color. Salt and sugar for seasoning.
Fresh Green Chili – Almost every Bengali fish curry calls for fresh green chili. I throw these whole just for flavor and subtle heat. But, if you want it spicier, definitely chop the green chilies and sauté it with onion in the beginning of the cooking or slit in half and add while preparing the macher jhol.
Mustard Oil - Like most Bengali fish curries, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor. If you absolutely don’t want to use it, you can use your choice of vegetable oil instead.
As you can see from the list of ingredients, this Macher Jhol is extremely simple and very mildly spiced.
Steps to prepare Rui Macher Jhol
1- Marinat the fish filler with salt and turmeric. Keep aside while you finish all the chopping.
2- In a heavy bottom pan or wok, heat enough mustard oil to fry the fish fillet. Once the oil gets very hot (very important step to avoid fish from sticking to the pan/wok) very carefully slide the fish fillet. Don't overcrowd the pan. Fry for 2 minutes each side and then take it off to a plate.
3- Once you are done frying all the fish, start preparing the curry by placing a bigger pan that can fit in all the fillets, at medium heat. Once the pan heats up, add 2 tablespoons of the leftover oil from the wok/pan. Sprinkle nigella seeds and let it sizzle for a few seconds.
4- Scatter the sliced onion, season with salt and turmeric, and sauté the onion until it's softened.
5-Add the sliced tomato and 1 teaspoon cumin powder.
6- Cook the onion and tomato for 5 minutes, or until it's soft.
7- Pour 1 cup hot water and bring it to boil.
8-Layer the fried fish fillet, add whole/slit in half green chili and finely chopped cilantro leaves. Let it simmer for 2 minutes. Flip the fillet once in between.
Enjoy the fish curry warm with steamed white rice.
Here are a few other seafood dishes you might want to try:
FAQ
This dish can be prepared with any variety of fresh lake water fish. If you can't find any of those, I have prepared the same dish using salmon too and it tastes quite amazing. If you use salmon, don't deep-fry the salmon fillets, just pan fry for 1 minutes on each side.
The spiciness of Macher Jhol can be adjusted according to personal taste preferences. Green chilies and red chili powder are typically used to add heat, but you can reduce the amount of chili or omit it altogether if you prefer a milder flavor.
Mustard oil is traditionally used in Bengali cuisine for its distinct flavor, but you can substitute it with other cooking oils if desired. However, using mustard oil enhances the authentic taste of Macher Jhol and adds to its traditional appeal.
Macher Jhol with Salmon
Ingredients
- 6 Rohu fish fillets
- 1 ½ teaspoon Salt
- 1 teaspoon Turmeric powder
- ¼ cup Mustard oil
- 1 teaspoon Nigella seeds
- ½ teaspoon Sugar
- ½ teaspoon Cumin powder
- 1 Medium size red onion (thinly sliced)
- 2 Medium size tomatoes (thinly sliced)
- 2 Fresh green chili
- 2 tablespoon Fresh cilantro finely chopped
Instructions
- Marinate the fish fillets with ½ teaspoon salt and ½ teaspoon turmeric. Leave it aside for 15 minutes.
- Place a wok or heavy bottom pan at medium heat and pour the oil. Once the oil heats up, layer the fillets and fry for 1 minute on each side. Then, take it off the pan and keep it aside to be used later.
- Take a separate big pan that can hold all the fish fillets. Pour 2 tablespoon of the oil you used frying the fish. Sprinkle the nigella seeds and give it a few seconds to sizzle. Then, scatter the onion along with the salt, rest of the turmeric and sugar. Stir around and cook for 2 minutes, or until the onion has softened a little.
- Add the sliced tomatoes along with the cumin powder and stir around. Cook for 3 minute, or until it's softened. Then, pour 1 cup of hot water. Bring it to a boil, and then layer the fried fish fillets along with chopped cilantro leaves and slit/ whole green chili. Let it simmer for 5 minutes flipping the fish fillet once in between.
- Serve Rui macher jhol warm with steamed white rice.
Steffen
I tried it and it came out excellent and almost looks like the photos which rarely do with other recipes. Appreciate your recipes.
shridhar
Nice receipe .
I like to eat fish but the problem is how to avoid the fishbone getting stucked in the pharynx..
Kaveri
Very nice, simple recipe. Attractive presentation too.
Balvinder
I adore salmon but never used it in a curry. I don't know why?
The curry certainly looks delish and I am inspired to try it this weekend.
Kankana Saxena
Yeah I know few friends who loves fried fish or grilled but not much in a curry. Hope you will give it a try 🙂
David @ Spiced
We were actually talking this past weekend about how we want to eat more salmon, but we needed some new salmon recipe ideas. It's like your read our mind! This looks delicious, Kankana!
Kankana Saxena
This is indeed a very unique way to use salmon. Let me know if you try it David 🙂
Neil
I can't remember the last time I had a fish curry. This has me craving a fish curry right now. Looks so easy to make too! Thanks for sharing this recipe Kankana.
Kankana Saxena
This is probably the easiest fish curry you will come across. Do give it a try Neil 🙂
Mona
I recently got your book and am making the Kolkata chicken biryani. However, you ask us to put half the ground spices into the chicken marinade and then don't mention what to do with the other half. Where is the other half meant to go?
Kankana Saxena
Hi Mona,
I am so glad you bought a copy of my cookbook 🙂 Sorry for the confusion on the spice. I should have added a note probably saying you will need only half of the spice mix. The rest of it won't be needed, unless of course you are making in big bulk or prefer more spicy. Hope I answered your question. I am looking forward to see how you liked the biryani!
Mona
I actually ended up adding the rest of the spices with the saffron milk and it came out delicious that way!
Kankana Saxena
Thant's a clever way of using the extra spice mix. I will try it next time 🙂
Kelly | Foodtasia
Kankana, this fish curry looks amazing! I love how the sauce is thin and it looks so delicious! I always see the frozen fish in our local Desi store. I will give it a try!
Kankana Saxena
This is such a hearty curry 🙂 Let me know how you like it!
Abbe@This is How I Cook
So glad you republished or I might have missed it. Love the use of salmon!
Kankana Saxena
Different from the usual way 🙂 Glad you liked it!
Matt - Total Feasts
When I hear fish curry, I usually avoid because I think it means I will have to buy a bunch of ingredients I don't normally keep. So I'm reading this thinking 'I have most of this', plus its salmon! I can't wait to try it!
Kankana Saxena
Most Indian recipes I think lives on a myth that it calls for too many ingredients and needs too much time 🙂 I hope you will give this curry a try!
angiesrecipes
It looks mouthwatering! I want to drink that curry gravy :-))
Kankana Saxena
I hope you will give it a try Angie 🙂
Sandra's Easy Cookin
It does look very delicious...Great recipe Kankana!
Yogesh Pradhan
I made a mistake once and repeating it for every 5 weekends now. We all just luv this reciepe. i addition to that have tried hands on couple of others too. It came out deliciously well. Thanks ..
Dhritiman
Inspired from ur blog, i tried my hands in cooking. Cooked simple dishes and came out moderately good. Next in line is the fish curry...wish me all d best 😉
vickie
Sounds and looks wonderful- oh I too need to expand my cooking skills. I think you'll be a expert soon.
vickie
tigerfish
I don't think you suck at it. It looks delicious!
Kankana Saxena
Thanks 🙂 Still learning ..