Rui Maach – Rita's Recipes

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

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The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 persons

Course: Main Course

Cuisine: Bengali , Indian

Ingredients Equipment Method

Ingredients

Tadka/ Phoron or Seasoning

4 Pieces Rui / Rahu ( Carp )
10 t0 12 seeds Methi ( Fenugreek ) seeds
1/4 Teaspoon Sorshe (Mustard ) seeds

For the Jhol ( Gravy )

1/2 Cup Sorshe tel (Mustard oil )
1 or 2 Aloo ( Potato)
4 or 5 Potol ( Pointed Gourd )
1 Tablespoon Ada bata (Ginger paste or grated)
1 teaspoon Dhone (Dhania or Coriander powder)
1 teaspoon Jire ( Jeera or Cumin powder)
1/2 teaspoon Noon (salt)
1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
1 to 1 &1/2 cups Jol (water )

Equipment

1 Kadai/wok or pan
1 Grinder
Peeler, Knife and cutting board

Method

Preparation

Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
Peel and cut each potato into 4 pieces
Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
Gather all the Tadka ingredients in a plate
In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
Chop the Coriander leaves, and Slice the lemons or limes and keep aside

How to make the Jhol/ Gravy

Heat the oil in a Kadai / wok or a pan.
When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
Add the spice mixed with water to the Tadka in the Kadai.
Stir till the raw spice smell goes and the oil separates around the masala
Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
Transfer to a serving dish , sprinkle some coriander leves on top before serving.

This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

February 20, 2025July 3, 2026

Rita's Recipes1 Comment

Authentic Doi Maach Recipe: Bengali Fish in Yogurt Gravy.

I have eaten Doi Maach in many places but this recipe which I got from the lady who cooked for my Mother-in-law is the one I prefer, and now I make Doi Maach with this recipe. Usually very fresh Rui or Katla (Carp) pieces cut from a big fish are used for this preparation but some other fresh water fish like Tilapia can also be used. I have often added a couple of Kafir lime leaves to the gravy to give it a lovely flavor, but traditionally lime leaves are not added. In most Bengali Fish recipes the fish is fried a little to seal in the flavor and juices before cooking it in the gravy, but in this recipe the fish is not fried.

I have used only 4 pieces of Rui ( Raho, Carp) fish, for today.

Washed Rui ( carp) pieces.

For the Marinade

Onion ground, ginger garlic ground, salt and turmeric. Also need mustard paste ( sorry forgot the photo)

For the Gravy

sliced onion, yogurt (Dahi), Ghee (clarified butter), green chilies and raisins ( kismis)

For the Phoron (Tarka or seasoning)

Tejpatta ( bayleaf) ,Mirch (red dry chilies), piece of dalchini( cinnamon) few lobongo ( laung, or cloves), and Elach ( elaichi or green cardamom)

How to make Doi Maach.

First the fish has to be marinated with Yogurt, ginger garlic paste, mustard paste, salt, sugar and haldi, for an hour minimum or to up to 4 hours in the fridge.

Then heat the Ghee ( clarified butter ) in a wok or a pan . Add the Phoron ( seasoning) tej patta ( bay leaf), the dry red chilies, and cinnamon, cardamom, and cloves.

Add the sliced onions and fry till they are soft and slightly brownish.

Stir fry for a couple of minutes then add the fish with the marinade and 1/4 cup water.

Cover and cook on low flame for 5 minutes.

Open the lid flip the fish pieces carefully, then add slit green chilies and the raisins and let it simmer on medium heat till the gravy thickens and oil is seen on top and the sides. Transfer to a serving dish.

The fish marinated with Yogurt (dahi), salt, turmeric ( haldi), onion paste, ginger garlic paste, mustard paste and sugar.

This is what it will look like when the fish is ready. The oil will float on the top and the gravy will thicken

INGREDIENTS

For the Marinade

Rui or Rohu ( Carp) 4 pieces Approximately 400 grams

1 cup Yogurt ( Doi)
1/4 cup Ground onion ( piaj)
1teaspoon Salt ( namak)
1/2 teaspoon Sugar ( chini)
1/2 teaspoon Yellow Mustard seeds paste ( sada sorshe)
1/2 teaspoon Turmeric ( Holud)
1/2 teaspoon Garlic paste
1/2 teaspoon Ginger paste

For the Gravy

1 cup Sliced onion ( piaj)
1 Bay leaf ( tej patta)
1 inch piece Cinnamon broken into bits ( dalchini)
4 or 5 Cardamom ( elaich)
4 or 5 Cloves ( lobongo)
1/4 teaspoon Garam masala ( grind together 2cloves, 3 green cardamom and 1/2 inch piece of cinnamon.)
2 Dry red chilies ( sukno lanka)
4 Green chilies slit ( kancha lonka)
10 or 12 Raisins ( kismis)
1/4 cup Water
2 Kafir lime leaves ( optional)

*To make Yellow Mustard seed paste, soak about 2 tablespoons of yellow Mustard seeds in a bowl with about 1/4 cup of water for 1/2 hour. Grind it in a mixer which grinds chutney etc. In case you dont have a strong grinder, you can use a coffee grinder. For the coffee grinder DO NOT soak the Mustard seeds, grind it dry into a powder then soak for half hour . Now use the amount required in the recipe.

Method

1 Wash and clean the fish.

2 Add the Yogurt, ground onion, salt, turmeric, ginger garlic paste and mustard paste and keep it covered to marinate for at least 1hour, or up to 4 hours in the fridge.

3 Heat the ghee in a pan or kadai and add the Tejpata ( bay leaf), whole elach,( green cardamom), Lavang (cloves), and Dalchini ( cinnamon) stick broken into pieces, and the dry red chilies.

4 Add the sliced onions and fry till they are golden brown.

5 Now add the fish with the marinade , and the water, cover with a lid and let it simmer on medium heat for 5 minutes. Take the lid off and flip the fish pieces carefully.

6 Add the slit green chilies and the raisins and let it cook couple of minutes till the gravy thickens and the oil floats up. I often add a couple of lime leaves at this point, since I love the flavor it gives. But this is optional.

7 Sprinkle a little ground garam masala. The Doi Maach is ready to be transferred to a serving dish once you see the ghee float on top like in the photo. Be careful when transferring or the fish may break.

Tastes best served with plain boiled rice (steamed rice).

Doi Maach (Bengali Fish in Yogurt Gravy)

Servings: 4
Time: 25 minutes
Difficulty: Easy
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[recipe_description]
Doi Maach is a traditional Bengali fish curry cooked in a creamy yogurt gravy. Fresh Rohu (Rui) or Katla fish works best for this recipe. Unlike many Bengali fish curries, the fish is not fried before cooking. The fish is marinated in yogurt, mustard paste, and spices, then gently simmered with onions, whole spices, green chilies, and raisins until the gravy thickens and aromatic ghee floats on top.
[/recipe_description]

[recipe_ingredients]

For the Marinade

4 pieces Rui or Rohu fish (about 400 g)
1 cup yogurt (doi)
1/4 cup onion paste
1/2 tsp turmeric (haldi)
1 tsp salt
1/2 tsp sugar
1/2 tsp yellow mustard paste
1/2 tsp garlic paste
1/2 tsp ginger paste

For the Gravy

1 cup sliced onions
1 bay leaf (tej patta)
1 inch cinnamon stick (dalchini)
4–5 green cardamom (elaichi)
4–5 cloves (lobongo)
2 dry red chilies
4 green chilies, slit
10–12 raisins (kismis)
1/4 cup water
2 kafir lime leaves (optional)
1/4 tsp garam masala
2 tbsp ghee

[/recipe_ingredients]

[recipe_instructions]

Wash and clean the fish pieces.
In a bowl mix yogurt, onion paste, turmeric, salt, sugar, mustard paste, ginger paste, and garlic paste.
Add the fish and coat well with the marinade. Cover and marinate for 1–4 hours in the refrigerator.
Heat ghee in a kadai or pan. Add bay leaf, cinnamon, cardamom, cloves, and dry red chilies.
Add sliced onions and fry until soft and lightly golden.
Add the marinated fish along with the marinade and 1/4 cup water. Cover and cook on medium heat for about 5 minutes.
Carefully flip the fish pieces. Add slit green chilies and raisins.
Simmer until the gravy thickens and the ghee begins to float on top.
Add kafir lime leaves if using and sprinkle garam masala.
Transfer carefully to a serving dish.

Serve hot with plain steamed rice. Fresh Rohu or Katla fish gives the best traditional flavor.

October 28, 2021March 8, 2026

Rita's RecipesLeave a comment

Rui Macher Jhol phoolkopi aar aloo diye ( Rohu (Carp) Fish Curry with cauliflower and potato)

Winter months in India is the time when the cauliflowers are fresh, and they taste especially good, so I really enjoy making this curry. This is a Recipe for a curry made with Rohu Maach ( Carp), and Cauliflower and Potatoes. The same curry can be made with other types of fish too, like Bhetki (Sea bass), or Tilapia or Red Snapper, and also with Prawns instead of the Rui Maach. This Jhol served with hot Basmati rice makes great meal.

Recipe

Ingredients

Rui Maach ( Carp) 4 pieces
Cauliflower 2 or 3 florets per head (I used 8)
Potato peeled and cut 1 or 2 pieces per head (I used 4)
Grated or ground onion 1/4 cup
Tomato puree 1 teaspoon ( packet puree), grated fresh tomato
Salt 1&1/2 teaspoon
Chili powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala * 1/2 teaspoon (Small piece of cinnamon, 3 cloves, and 2 green cardamoms ground together)
Coriander powder 1&1/2 teaspoon
Cumin powder 1&1/2 teaspoon
Mustard oil 1/2 cup approximately

How to make this dish

Wash the fish pieces well and sprinkle 1/4 tsp salt and turmeric powder and keep aside for 1/2 hour.

Heat the 1/2 cup of oil in a Kadai / wok, and fry the fish. Keep aside.

Next in the same hot oil saute the potatoes, take it out and keep aside.

Now saute the Cauliflower florets in the same oil, and keep aside.

Pour out into a small bowl, most of the oil from the kadai except about 3 tablespoons, which is all we need to make the gravy (Jhol).

Add the Bay leaf and the Cinnamon stick, to the oil in the kadai (wok). After a minute add grated onions to the oil in the kadai and stir fry till it is brown.

Add the Tomato puree, salt , turmeric, coriander, cumin and chili powder, and stir fry till it looks like this. Add another spoonful of oil if you find the masala is too dry.