A light and soulful Bengali fish curry made with fresh rohu fish, potatoes, and cauliflower in a fragrant ginger-cumin broth. This everyday classic is the epitome of comfort food in Bengal, best enjoyed with steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 bowl
352cal
27gprotein
21gcarbs
18g
Ingredients
500 g Rohu Fish (Cut into 4-5 large steaks)
2 medium Potato (Peeled and cut into thick wedges)
250 g Cauliflower (Cut into medium florets)
2 medium Tomato (Finely chopped)
4 tbsp Mustard Oil (For frying and cooking)
1.5 tsp Turmeric Powder (Divided for marinade and gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Bengali Macher Jhol, Steamed Basmati Rice, Aloo Chokha and Roasted Papad
Flavorful Rohu Fish Curry with rice and comforting Aloo Chokha. A soul-satisfying meal, perfect with crispy papad!
This bihari dish is perfect for lunch. With 898.26 calories and 41.919999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Peeled, for making paste)
3 pcs Green Chili (For making paste, adjust to heat preference)
1 tsp Nigella Seeds (Also known as Kalo Jeere)
1 pcs Bay Leaf (Tej Patta)
0.5 tsp Red Chili Powder (Optional, for color)
3 cup Warm Water (Approximately 750 ml)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Fish & Prepare Spice Paste
Clean the fish steaks and pat them completely dry with a paper towel.
In a bowl, rub the fish pieces with 1 tsp of turmeric powder and 1 tsp of salt, ensuring all sides are coated. Set aside to marinate for 15-20 minutes.
Meanwhile, place the cumin seeds, ginger, and green chilies into a small grinder. Add 2-3 tablespoons of water and blend into a smooth, fine paste.
2
Fry Fish & Vegetables
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until the oil is very hot and you see faint smoke rising; this removes its raw pungency.
Carefully slide the marinated fish into the hot oil. Fry in batches for 3-4 minutes per side until golden brown and crisp. Remove with a slotted spoon and set aside.
In the same oil, add the potato wedges and fry for 5-6 minutes until they are light golden and about 50% cooked. Remove and set aside.
Finally, add the cauliflower florets and fry for 3-4 minutes until they have golden-brown spots. Remove and set aside.
3
Prepare the Gravy (Jhol)
Reduce the heat to medium-low. In the remaining oil (you should have about 2 tbsp left), add the bay leaf and nigella seeds. Let them sizzle for about 30 seconds until fragrant.
Add the prepared ginger-cumin-chili paste to the pan. Sauté for 1-2 minutes, stirring continuously, until the raw smell disappears.
Add the chopped tomatoes, remaining 0.5 tsp turmeric powder, red chili powder, and 1 tsp salt. Cook for 5-7 minutes, until the tomatoes break down completely and you see oil separating from the masala at the edges.
4
Simmer the Curry
Add the fried potato wedges and cauliflower florets to the masala. Gently toss to coat them well.
Pour in 3 cups of warm water and stir. Bring the mixture to a vigorous boil over high heat.
Once boiling, reduce the heat to a simmer, cover the pan, and cook for 10-12 minutes, or until the potatoes and cauliflower are fully tender.
5
Finish and Serve
Gently slide the fried fish pieces into the simmering gravy. Spoon some of the gravy over the fish.
Let it cook, uncovered, for another 4-5 minutes. This allows the fish to absorb the flavors without becoming soggy. Avoid vigorous stirring to prevent the fish from breaking.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with steamed white rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
