Aloo begun diye RUI macher patla jhol (Rohu fish curry with potato & Brinjal)

Today I want to share a very simple recipe of rohu fish that we Bengali used to have 2-3 times in a month. May be much more even. This is so simple recipe and not at all famous or renowned. But we love this recipe as a daily dish.

Its Rui macher patla jhol with aloo and bengan. This is actually a very healthy combo recipe with fish, vegetables with lot of water. Thus it’s called patla jhol. We preferred this one with steamed rice. A very tasty and sada recipe of our kitchen.

Preparation Time: 30 min

Ingredients:

4-5 piece Rui Mach (Pieces of Rohu fish)

1 Brinjal cut in big cubes

1 big Potato cut in cubes

1/2 tbsp Ginger paste

1 tbsp Jeera powder

1 tbsp turmeric powder

1 tbsp dhania powder

3 green chilli slit in between (not chopped)

1 dry chilli

1 bay leaf

Panch foron (Mixture of raw masalas)

Chopped coriander leaves

Salt to taste

little sugar

Mustard oil

How to Cook:

First of we need to wash the fish pieces properly and marinate them with turmeric powder and salt. Add mustard oil in a pan. Put the marinated fish pieces when the oil is hot. Fry the both side of the fish pieces properly and keep them aside. Now add more oil into the pan. Wait till the oil is hot. By the time wash the potato and brinjal cubes properly.

Check out the Rohu fish fry recipe posted earlier.

Now add panch foron masala, bay leaf and dry chilli into the oil and stir them. Now add potato and brinjal cubes in the pan. Add salt and turmeric powder and green chillies. Stir them and mix everything properly. Now cover the lid of the pan. Next 10-15 min we have to check the vegetables and stir them time to time, so that they cook and fry properly.

When they are ready, now we will add ginger paste, jeera powder and dhania powder in it and again stir. Finally we will add water. We need to add a bit extra water so that after adding fish pieces the JHOL remains as we want. Wait for 5 min to mix everything in water and a uniform soup of brinjal and potato with masalas will be ready. Now add the fish pieces and chopped coriander over the curry. Add a pinch of sugar.

Cover the lid and cook for next 5 min. don’t cook more time as the coriander leaves will then overcook and mix much. A simple soupy fish curry. Serve hot with steamed rice and enjoy your meal.