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Fish recipe is the name of Bengalis first of all so today we will cook this Delicious Rui Macher Jhol Recipe Bengali Style which is absolutely amazing to eat if you eat it once then you will eat it again and again. You can easily make this recipe at home with very few ingredients. A unique thing about this recipe is that you don’t use garlic in it so the taste and texture of this recipe is a little different from cooking fish.

The broth of this fish is a little thin because if the broth is not thin, the taste of this fish does not come. But remember that everyone’s food taste is different so it’s normal that everyone’s comments on making this recipe or soup will be different.

I like this fish recipe very much because there is not much difference between this fish and Katla fish, my taste is almost the same, so for this recipe, I have used a little Boro fish because I like the taste of big fish and I can choose the cut of the fish very easily. To be honest I can’t eat a lot of cut bala fish so I prefer to eat or take some boro fish.

Let’s share with you how to make this recipe, what you need for this recipe or how to buy fish for this recipe.

You can see my fish food recipes at least once. Hope you will like and love those recipes too – Quick and Delicious Pan-Fried Calamari Recipe(2023), Delicious Air Fryer Salmon Bites Recipe, and also one of my favorite recipe Delicious Bengali Shorshe Ilish Recipe: Rich History

**Rui Macher Jhol Recipe Bengali Style**

How to choose the perfect fish for this recipe

When you take the fish for this recipe, make sure that the fish is a little bigger because the meat is better if it is broiled. The fish should be at least 3 kg big or more. If you get live fish then it is very good but if you don’t get live fish then when taking the fish see that the match is not too soft because if the fish is soft the fish will spoil so the fish should be tight.

Ingredints For Rui Macher Jhol Recipe Bengali Style

here the all ingredients you need to make this recipe

Rui mach (Labeo rohita)

salt

Mustard oil

tomato

raw chili

the water

ginger

cumin

dry chillies

onion

potatoes

turmeric powder

black cumin

bay leaf

Coriander powder

sugar

coriander leaves for garnising

How to make Rui Macher Jhol Recipe Bengali Style

How to make this wonderful recipe at home is given step-by-step and what you need is also explained in a very simple way. If you want to make this recipe very beautiful and very tasty, then definitely follow each step given below.

Here, 1kg of Rui fish is taken to make Rui Macher Jhol Recipe Bengali Style. They are kept a little bigger, you can use a smaller piece if you want. Add a little salt, 1 tsp turmeric, and 2 tsp mustard oil to marinate the fish. Brush the fish well with salt, turmeric, and oil so that it floats on top of the fish.

This way the fish does not fall apart while frying and is very tasty. Once the fish is fried, leave it for at least 15 minutes. Here if you want to rub the rui fish with only turmeric and salt, you can do it without adding oil, but if you add oil, this taste is so good.

Rui Macher Jhol Recipe Bengali Style To prepare this first cut six medium-sized tomatoes lengthwise. Then make a paste by mixing 6 to 7 green chillies with tomatoes with little water in a mixer. But you can add chili according to your taste if you eat more jhal then add more chili and if you don’t eat less.

To prepare the Rui Macher Jhol Recipe Bengali Style we have to make one more masala, for that we need 12 grams of ginger. Since garlic is not used in this recipe, the amount of ginger has to be kept a little higher. (But if you use garlic, reduce the amount of ginger) Then cut the ginger thinly and put it in the mixer. Add 1 teaspoon cumin seeds, and 4 to 5 dry chilies to it. These spices should be made into a good paste with a little water. But if you prefer to eat less salt then you can take out the seeds inside the dry chillies.

Then cut 2 medium-sized onions into thin and long slices. Then peel two large potatoes and cut them lengthwise. Once the potatoes are cut take them in a bowl and soak them in water so that the potatoes do not turn black.

Mustard oil should be added to a lagan for 50 minutes to make roo fish soup. You can do it at home if you want. When the oil is hot, fry the fish pieces one by one. If one side is fried, the other side should also be flipped and fried. Here the fish should be fried a little red.

After removing the fish, add the potatoes to the pan for frying. Then add a little salt and turmeric. Potatoes do not need to be fried too much, when they are 50% fried and turn yellow, they should be removed. If you want you can reduce the amount of oil while frying the potatoes, there will be no problem.

When the potatoes are fried, take them out, then add 1 tsp black cumin, and 3 bay leaves, when the black cumin starts to smell, add chopped onion. Add a little salt while frying onions, it will fry onions faster. Fry the onion on high heat for 1 to 1.5 minutes. Once the onions are fried, reduce the gas flame.

After that add the pre-prepared ginger, cumin, and dry lark paste along with the onion. Keep the gas flame on medium and cook these spices till the smell of raw ginger goes away. Then add 1 teaspoon of turmeric and 1 teaspoon of coriander powder. Grind these spices well. After some time you will see that the color of the masala will be very nice and the oil will leave.

At this time, the tomato paste prepared earlier should be given. Now reduce the gas flame to medium and grind the masala until the smell of raw tomatoes disappears. It will take about 10 to 12 minutes to do. The raw tomato smell is gone. If you want to add 1 teaspoon of sugar to the masala of roe fish broth, mix the sugar with the masala.

Then add spices to the soaked potatoes. Boil potatoes well with spices. As earlier potato was only 5 percent, only 5 percent will be paid. Then cook it well with water and spices mixed with potatoes
Boil the potatoes well and grate the fish fried in oil beforehand. Mix with light hands and sow for another three to four minutes on the gas frame. Once cooked well, sprinkle some coriander leaves and raw coriander leaves on top.

Rui Macher Jhol Recipe Bengali Style

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Prep Time 20

Cook Time 28

Total Time 48

Course Main Course

Cuisine Indian

Servings 6

Calories 100 kcal

Ingredients

1 kg Rui fish (Labeo rohita)
salt to taste
Mustard oil as much needed
6 tomato
7 green chilis
the water as much needed
12 gm ginger
1 tbsp cumin
4 dry chilies
3 onion
4 potatoes
1 tbsp turmeric powder
1 tbsp black cumin
2 bay leaf
1 tbsp Coriander powder
1 tbsp sugar
coriander leaves for garnising

Instructions

Here, 1kg of Rui fish is taken to make Rui Macher Jhol Recipe Bengali Style. They are kept a little bigger, you can use a smaller piece if you want. Add a little salt, 1 tsp turmeric, and 2 tsp mustard oil to marinate the fish. Brush the fish well with salt, turmeric, and oil so that it floats on top of the fish. This way the fish does not fall apart while frying and is very tasty. Once the fish is fried, leave it for at least 15 minutes. Here if you want to rub the rui fish with only turmeric and salt, you can do it without adding oil, but if you add oil, this taste is so good.
Rui Macher Jhol Recipe Bengali Style To prepare this first cut six medium-sized tomatoes lengthwise. Then make a paste by mixing 6 to 7 green chillies with tomatoes with little water in a mixer. But you can add chili according to your taste if you eat more jhal then add more chili and if you don't eat less.
To prepare the Rui Macher Jhol Recipe Bengali Style we have to make one more masala, for that we need 12 grams of ginger. Since garlic is not used in this recipe, the amount of ginger has to be kept a little higher. (But if you use garlic, reduce the amount of ginger) Then cut the ginger thinly and put it in the mixer. Add 1 teaspoon cumin seeds, and 4 to 5 dry chilies to it. These spices should be made into a good paste with a little water. But if you prefer to eat less salt then you can take out the seeds inside the dry chillies.
Then cut 2 medium-sized onions into thin and long slices. Then peel two large potatoes and cut them lengthwise. Once the potatoes are cut take them in a bowl and soak them in water so that the potatoes do not turn black.
Mustard oil should be added to a lagan for 50 minutes to make roo fish soup. You can do it at home if you want. When the oil is hot, fry the fish pieces one by one. If one side is fried, the other side should also be flipped and fried. Here the fish should be fried a little red.
After removing the fish, add the potatoes to the pan for frying. Then add a little salt and turmeric. Potatoes do not need to be fried too much, when they are 50% fried and turn yellow, they should be removed. If you want you can reduce the amount of oil while frying the potatoes, there will be no problem.
When the potatoes are fried, take them out, then add 1 tsp black cumin, and 3 bay leaves, when the black cumin starts to smell, add chopped onion. Add a little salt while frying onions, it will fry onions faster. Fry the onion on high heat for 1 to 1.5 minutes. Once the onions are fried, reduce the gas flame.
After that add the pre-prepared ginger, cumin, and dry lark paste along with the onion. Keep the gas flame on medium and cook these spices till the smell of raw ginger goes away. Then add 1 teaspoon of turmeric and 1 teaspoon of coriander powder. Grind these spices well. After some time you will see that the color of the masala will be very nice and the oil will leave.
At this time, the tomato paste prepared earlier should be given. Now reduce the gas flame to medium and grind the masala until the smell of raw tomatoes disappears. It will take about 10 to 12 minutes to do. The raw tomato smell is gone. If you want to add 1 teaspoon of sugar to the masala of roe fish broth, mix the sugar with the masala.
Then add spices to the soaked potatoes. Boil potatoes well with spices. As earlier potato was only 5 percent, only 5 percent will be paid. Then cook it well with water and spices mixed with potatoes
Boil the potatoes well and grate the fish fried in oil beforehand. Mix with light hands and sow for another three to four minutes on the gas frame. Once cooked well, sprinkle some coriander leaves and raw coriander leaves on top.

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Keyword Rui Macher Jhol Recipe Bengali Style

Delicious Rui Macher Jhol Recipe Bengali Style