Recipe of Perfect Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes Recipe. In this video I sharing how to cook rohu fish curry with potatoes easily in bengali step by step. Please watch my other videos : Chicken Biryani.

You can have Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes using 16 ingredients and 2 steps. Here is how you cook that.

Ingredients of Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes

1. Prepare 4-5 pieces of rohu fish.
2. Make ready 1 of potato sliced lengthwise.
3. Prepare 1 tsp of turmeric.
4. It’s 1/2 tsp of red chilli powder.
5. Make ready 1 tsp of ginger paste.
6. Prepare 1 tsp of cumin powder.
7. You need 1 of bay leaf.
8. Make ready To taste of salt.
9. Make ready 1 pinch of sugar.
10. Take 4 tbsp of mustard oil.
11. You need 2 of cardamoms.
12. Make ready 1 of small stick cinnamon.
13. You need 1/2 tsp of garam masala powder.
14. It’s 2 tbsp of tomato puree.
15. Take 2-3 of slit green chillies.
16. It’s 1/2 tsp of black pepper powder.

In the same oil fry both Potatoes and Pointed Guard separately and keep those aside after frying.Piajkoli ar Aloo diye Tangra Macher Jhol (Bengali Light fish curry prepared with Tyangra Maach, Onion.Let the gravy simmer and come to a boil.Once the potatoes and potol are cooked add the fish pieces.

Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes instructions

1. Smear little salt and turmeric over fish.Let it marinate for 10 minutes.Meanwhile slice potatoes and steam or parboil them.Heat mustard oil in a wok and fry the fish.Then fry the parboiled potatoes.Set aside. Sprinkle half crushed whole garam masala and add ginger paste and tomato puree.Add cumin powder,turmeric,red chilli powder,salt and sugar to taste and 1 bay leaf.Fry the masala and add a cup of water.Add the fish and boil till fish is cooked and gravy is reduced..
2. Sprinkle garam masala and garnish with slit green chillies.Serve hot with rice..

Rui Maacher Jhol - Known as one of the signature dishes from the ever-delicious Bengali cuisine, this spiced fish stew is truly a dish that has my heart.The way the flavour of the soft tender potatoes mixes with the Rohu fish, it's truly incredible and I cannot make enough of this dish at home - and for.When the potatoes have cooked remove the kadai from heat and garnish the gravy with garam masala powder,chopped coriander leaves and green chilies and serve with steamed rice.

This alu patol die macher jhol is my summer favourite.Light yet refreshing with a fresh squirt of lime.The succulent patol or pointed gourd soaks up The sweet water Rohu or Carp (Katle) works best with this dish.Many other fish will work well too but try to use non smelly and non oily fishes for best result.Machha Jhola is the fish cooked in a rich spicy gravy.