The Bangladeshi Kitchen

Rui Machher Jhol – 1

Rui Maccher Jhol

Rui Maccher Jhol

There are many variations to the Bengali jhol. This very simple one is one of my favorites.

You can substitute any large fish for rui and add vegetables like eggplant, cauliflower and peas instead of the potato wedges I used in this recipe.

Ingredients

  • 2 lbs of Rui steaks
  • 4-5 medium potatoes
  • 2 tsp turmeric
  • 4-6 cloves
  • 2 tsp salt
  • 2 tsp ginger paste
  • 2 tsp garlic paste (or 2 cloves, finely chopped garlic)
  • 1 medium onion, thinly sliced
  • 2-3 green chillies
  • 3 tbsp oil for the fish
  • 1 tsp garam masalla
  • Enough oil to deep fry the potatoes

Steps

  1. Marinate the fish steaks with 1 tsp each of turmeric and salt and set aside
  2. Cut the potatoes into thin, about 1/2 to 1 inch, wedges
  3. Deep fry the potatoes until golden brown and set aside
  4. In a frying pan, heat the the 3 tbsp of oil over medium to medium high heat
  5. Fry the fish steaks until golden and then set aside
  6. In the same pan, add the onion, garlic, ginger and cloves
  7. Cook for 4-5 minutes, stirring often making sure you scrape off any bits of fish stuck to the bottom of the pan
  8. Add in 1-2 cups of water and bring to  boil covered (the amount of water will depend on how much jhol you want)
  9. Carefully add the fried fish steaks, potato wedges and rest of the salt and cook covered until the gravy has thickened
  10. Sprinkle the garam masalla and turn off the heat
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