Sobji die Rui Macher Jhol is a summer special light and delicious onion, garlic free Bengali fish recipe. The aroma from the Bengali five spices (Panch phoron) is the key ingredient here, the flavour it imparts to this Macher Jhol comforts the soul. Best paired with steamed rice, if you want, you can make this fish curry with any freshwater fish available to you.
Sobji die Rui Macher Jhol / Rohu Fish Curry with Vegetables
Serves: 6
Ingredients
- Rui/Rohu Fish- 6 pieces
- Potato- 1 large
- Jhinge / Ridge gourd – 1 medium-sized
- Potol / Pointed Gourd- 2-3
- Tomato- 2 (finely chopped)
- Green chillies- 5-6 (halved)
- Cumin powder- 1 tbsp
- Coriander powder- 1 tsp
- Turmeric powder
- Ginger paste- 1 tsp
- Salt to taste
- Mustard oil
- Freshly chopped coriander leaves- 1 tsp
For tempering:
- Panch phoron (Bengali 5 Spice) – 1 tsp, or mix equal amount of
- Wild celery seeds
- Nigella seeds
- Cumin seeds
- Fenugreek seeds
- Fennel seeds
Method
Prepare the vegetables:
Peel and cut the potato into wedges, wash and keep aside.
Scrap the skin of the ridge gourd, wash well. Now cut the ridge gourd into 1″ tubes and halve the tubes vertically, keep aside.
Cut both of the ends of the pointed gourds and peel it’s skin in strips, then cut into halves lengthwise, then cut each half lengthwise into 2 pieces, wash well and keep aside.
Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Rui/Rohu.
Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces over medium heat. Transfer to a bowl and keep aside.
In the remaining oil shallow fry all the veggies for 2-3 minutes over medium heat. Transfer to a bowl and keep aside.
Now in the remaining oil in the kadai, temper with panch phoron.
Add the chopped tomatoes, salt, cumin powder, coriander powder, green chillies and ½ tsp of turmeric powder. Add a splash of water, mix quickly and sauté the masala over medium heat for two minutes.
Add 2 cups of water. Mix and give this a quick boil over high heat. Once it boils, reduce the heat, add the fish pieces and veggies. Cover and cook over low heat until the veggies are done.
Keep in mind that the curry suppose to be on the thinner side, that is why it’s called Jhol in Bengali.
Garnish with fresh coriander leaves. Remove from heat and transfer to a bowl.
Serve hot with steamed rice, enjoy!
