What is Rui fish?
“Rui” fish, also known as Rohu, is a species of freshwater fish. You can commonly find in rivers, lakes, and ponds across the Indian subcontinent, particularly in the rivers of Bangladesh and India. It is characterized by its firm texture, mild flavor, and ability to absorb spices and flavors well during cooking. Most Bengali dishes don’t call for a very long list of spices, and this particular fish curry is no different. Rui Macher jhol requires very few spices and the dish comes together in less than 20 minutes.
Ingredient you need in Rui Macher Jhol
You will need very few ingredients to prepare rui macher jhol Rui mach fillets - “Rui” fish, also known as Rohu, is a species of freshwater fish. You can find in rivers, lakes, and ponds across the Indian subcontinent, particularly in the rivers of Bangladesh and India. It is a species of fish from carp family. You dry fry the fish before adding it to the gravy. If you live in US, check out in Bangladeshi store or Indian store, and they might keep it in the freezer aisle. You will not find fresh rohu in US, but the frozen ones are not bad at all. Onion – I would suggest red onion because that goes very well with macher jhol. Tomatoes – Juicy red tomatoes and you should not replace it with canned tomato puree. Nigella seeds – The only spice that goes in this fish curry, and you absolutely cannot substitute this spice. This spice has a mild bitter taste, a gorgeous pungent flavor that completely rules the flavor of the curry. This is definitely quite easily available in most Indian stores, but you can also get it online. Cumin Powder - I use very little cumin powder in the dish for the warmth flavor that goes very well with this fish. Salt, Sugar and Turmeric – Turmeric will add the gorgeous yellow color. Salt and sugar for seasoning. Fresh Green Chili – Almost every Bengali fish curry calls for fresh green chili. I throw these whole just for flavor and subtle heat. But, if you want it spicier, definitely chop the green chilies and sauté it with onion in the beginning of the cooking or slit in half and add while preparing the macher jhol. Mustard Oil - Like most Bengali fish curries, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor. If you absolutely don’t want to use it, you can use your choice of vegetable oil instead. As you can see from the list of ingredients, this Macher Jhol is extremely simple and very mildly spiced.
Steps to prepare Rui Macher Jhol
1- Marinat the fish filler with salt and turmeric. Keep aside while you finish all the chopping. 2- In a heavy bottom pan or wok, heat enough mustard oil to fry the fish fillet. Once the oil gets very hot (very important step to avoid fish from sticking to the pan/wok) very carefully slide the fish fillet. Don’t overcrowd the pan. Fry for 2 minutes each side and then take it off to a plate. 3- Once you are done frying all the fish, start preparing the curry by placing a bigger pan that can fit in all the fillets, at medium heat. Once the pan heats up, add 2 tablespoons of the leftover oil from the wok/pan. Sprinkle nigella seeds and let it sizzle for a few seconds. 4- Scatter the sliced onion, season with salt and turmeric, and sauté the onion until it’s softened. 5-Add the sliced tomato and 1 teaspoon cumin powder. 6- Cook the onion and tomato for 5 minutes, or until it’s soft. 7- Pour 1 cup hot water and bring it to boil. 8-Layer the fried fish fillet, add whole/slit in half green chili and finely chopped cilantro leaves. Let it simmer for 2 minutes. Flip the fillet once in between. Enjoy the fish curry warm with steamed white rice. 15 Minutes Salmon Vegetable Creamy Salmon Piccata Doi Maach Macher Jhol Aloo Begun Diye Bhapa Ilish
