Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Rui Macher Jhol

Traditional Recipe 2: Rui Macher Jhol recipe

🧺 Ingredients

• Rohu fish pieces: 500g
• Potato: 200g, cubed
• Pointed gourd (potol): 150g, halved
• Ridged gourd (jhinge): 100g, cut into chunks
• Mustard oil: 25ml
• Cumin powder: 1.5 tsp (4g)
• Turmeric powder: 0.5 tsp (1.5g)
• Ginger paste: 1 tbsp (15g)
• Green chillies: 3, slit
• Nigella seeds: 1 tsp (5g)
• Salt: to taste
• Water: 500ml

👩‍🍳 How to make Rui Macher Jhol

1. Heat mustard oil in a large pan over medium-high heat (170°C).
2. Fry fish pieces for 2-3 minutes per side until lightly golden. Remove and set aside.
3. In the same oil, temper nigella seeds for 20 seconds.
4. Add ginger paste, cook for 1 minute until fragrant.
5. Add cumin powder and turmeric, stir constantly for 30 seconds.
6. Add potatoes and ridged gourd, cook for 3 minutes, stirring occasionally.
7. Add water, bring to boil. Add green chillies and salt.
8. Return fish pieces to pan. Reduce heat to medium (120°C) and simmer for 10 minutes.
9. Add pointed gourd pieces, simmer for 5 more minutes until all vegetables are tender.
10. Taste and adjust seasoning. Serve hot with steamed rice.

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