Rohu Machha Jhola

Name: Rohu Machha Jhola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g rohu fish (cleaned, cut into steaks); 0.5 tsp salt (divided: 0.25 tsp for fish, 0.25 tsp for gravy); 0.5 tsp turmeric powder (divided: 0.25 tsp for marination, 0.25 tsp for gravy); 3 tbsp mustard oil (divided: 2 tbsp for frying fish, 1 tbsp for tempering); 1 pcs potato (medium, peeled and sliced into rounds); 1 pcs tomato (medium, roughly chopped); 3 pcs green chili (slit lengthwise); 1 tsp panch phoron; 1 pcs bay leaf; 1 pcs dried red chili (broken in half); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 3 cup water (hot); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

A light, everyday fish curry from Odisha and Bengal, where tender rohu steaks are simmered in a thin, turmeric-yellowed gravy perfumed with mustard oil and panch phoron. The gentle heat from green chilies and the freshness of tomatoes make this a comforting, soupy curry best enjoyed with steamed rice.

PREP

15m

COOK

30m

SERVES

1 PIECE OF FISH WITH ABOUT 1 CUP OF GRAVY

263 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Marinate the fish steaks.
1.Pat the rohu steaks dry with a kitchen towel.
2.Rub 0.25 tsp salt and 0.25 tsp turmeric powder evenly over the fish.
3.Set aside to marinate for 10 minutes.
fry · ~6 min
Shallow fry the fish.
1.Heat 2 tbsp mustard oil in a kadai or frying pan until it reaches smoking point, then cool slightly.
2.Slide in the marinated fish steaks carefully.
3.Fry for 2-3 minutes on each side until light golden, then remove and set aside.
TIPHeating mustard oil to its smoking point removes the raw pungency and makes it mellow.
temper · ~1 min
Temper the spices.
1.In the same pan, add the remaining 1 tbsp mustard oil over medium heat.
2.Add panch phoron, bay leaf, and dried red chili.
3.Stir until the spices crackle and become fragrant, about 30-40 seconds.
saute · ~3 min
Cook the potato slices and spices.
1.Add the potato rounds to the tempered spices and stir for 2 minutes.
2.Sprinkle in the coriander powder, cumin powder, red chili powder, and the remaining 0.25 tsp turmeric powder.
3.Sauté for another minute until the raw smell of the spices disappears.
TIPStir constantly to prevent the ground spices from burning and turning bitter.
simmer · ~5 min
Build the gravy.
1.Add the chopped tomatoes and green chilies. Cook until the tomatoes soften, about 2-3 minutes.
2.Pour in 3 cups of hot water and add the remaining 0.25 tsp salt.
3.Stir well and bring the gravy to a gentle boil.
simmer · ~12 min
Simmer until the potatoes are tender.
1.Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
2.Check that the potato slices are cooked through by piercing them with a fork.
simmer · ~6 min
Add the fried fish and finish cooking.
1.Gently slide the fried fish steaks into the simmering gravy.
2.Spoon some gravy over the fish.
3.Cover and simmer on low heat for 5-6 minutes to let the fish absorb the flavors.
TIPDo not stir vigorously after adding the fish to prevent the steaks from breaking.
rest · ~5 min
Rest briefly before serving.
Turn off the heat and let the curry rest for 5 minutes. This allows the flavors to meld together.
garnish
Garnish with fresh coriander and serve hot.
Sprinkle chopped coriander leaves over the curry. Serve the Rohu Machha Jhola hot with steamed rice.
TIPA squeeze of lime just before eating brightens the entire dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil reach smoking point before frying the fish to eliminate its raw pungency.
2
Pat the rohu steaks completely dry before marinating for better browning and less splatter.
3
Add the fried fish to the simmering gravy gently and do not stir vigorously to keep steaks intact.
4
Check potato tenderness with a fork before adding the fish so everything finishes together.
5
Let the curry rest for 5 minutes off heat before serving to let the flavors fully meld.
6
For a thinner, soupier jhola, add an extra half cup of hot water during the simmering stage.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip shallow frying the fish; instead, sear the marinated steaks on a non-stick pan with just 1 teaspoon of oil, then proceed with the recipe as written. This reduces fat while keeping the fish intact.

veg

Veg

Replace rohu with 400g of paneer cubes or firm tofu. Pan-fry the cubes until golden before adding to the gravy. A great option for vegetarians craving the soupy comfort of jhola.

mild

Mild

Reduce green chilies to 1 and skip the dried red chili. Add 2 tablespoons of cream or coconut milk at the end for a mellow, kid-friendly version that still tastes authentically Bengali.

HEALTH BENEFITS