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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 minutes
Cook Time 15 minutes
Total Time 45 minutes
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
  1. 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.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. 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.
  5. 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.
  6. 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.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. 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.
  12. 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.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. 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!