Bengali Rui Macher Jhol Jhinge, Aloo diye is a light summer dish cooked with fresh big carp, potato chunks, ridge gourd, and selected spices. This flavorful Bengali-style fish stew is easy to make and perfect for a hot summer day. Try it today and experience the unique taste of Bengali cuisine!
- Jhinge, Aloo diye Bengali Rui Macher Jhol
- Machher Jhol; when comfort is more important than everything else
- Bengali Rui Maacher Jhol Jhinge, Aloo diye Recipe Video
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Macher Jhol is a popular and versatile dish in Bengali cuisine. We Bengalis are known for our love of fish curry and rice. However Bengali cuisine is more elaborate than just these two staples though Macher Jhol remains a favorite. This simple Bengali fish curry recipe can be adapted to suit individual tastes, with ingredients ranging from fish to vegetables, spices, and more, creating a range of flavorful variations. Despite its simplicity, Macher Jhol is a delicious and nutritious meal that reflects the rich heritage of Bengali cuisine.
Jhinge, Aloo diye Bengali Rui Macher Jhol
As the summer sun beams down, I'm in the kitchen cooking up a delicious light fish curry. The aroma of Macher Jhol wafts through my home, with vegetables sizzling in a delectable mix. I love how this simple dish can be transformed into something special with just a few chunks of onion or other seasonal vegetables. This is my go-to meal for those days when I come home from work too exhausted to cook anything else. A comforting and tasty reminder that Bengali food is truly something special!
I cook fish a lot at home - it's a typical Bengali thing, especially if the person and family are non-vegetarian fish-eating bong. During the summer months, I usually cook up a big batch of light fish curry, or Macher Jhol in bulk, with seasonal veggies so that I don't have to worry about cooking dinner or the lunch for next day when I get home from work. My daughter prefers Mach Bhaja over the jhol, but if I'm adding some chunks of onion to the macher jhol, she's more likely to eat it.
Machher Jhol; when comfort is more important than everything else
Crafting a comforting yet light meal that's perfect for lunch on these hot days. These days I'm making Bengali Rui Maacher Jhol with chunks of Ridge Gourd and Potato quite frequently. Fragrant onions and succulent fish are simmered together in a rich tomato-based sauce that's infused with the delicate flavor of ridge gourd. A perfect balance of hearty and healthy, this curry is sure to cool me down as I sit down to savor it!
In this delicious recipe, light fish curry is cooked with potato chunks and ridge gourd, making it the perfect option for those who are looking for a light yet flavorful meal. It is typically made with freshly caught fish, which is then cooked in a light, flavorful curry that is made with a combination of spices and herbs. The potatoes give the dish a wonderful texture, while the ridge gourd adds a unique flavor. All these ingredients are combined together to create a flavorful and comforting fish curry that is sure to please everyone. The light and flavorful curry is the perfect accompaniment to the fish and vegetables, and the perfect way to enjoy a meal without feeling weighed down by heavy flavors. This is an easy and delicious meal that is sure to be a hit among family and friends.
See the recipe card for quantities.
This recipe of Bengali Rui Maacher Jhol Jhinge, Aloo diye is my family's favorite, especially for my daughter Pasta. I use onion in it and it gives it a unique flavor and aroma. This particular fish curry cooked with ridge gourd is perfect for a summer lunch and hence I have been cooking this quite often these days. The combination of the fish, onion, and ridge gourd is absolutely delicious. The spices used in this curry give it an amazing flavor and make it absolutely irresistible. The ridge gourd helps to thicken the curry and add to the texture of the dish. This dish is sure to tantalize your taste buds and leave you wanting more.
The great thing about macher jhol is that it can be so versatile - by changing up the veggies or adding different ingredients you can mix up the flavor and make it something new. This makes it a great dish to cook up in bulk since everyone can enjoy it in their own special way. I also like to use different types of fish or other seafood in the jhol, depending on what's available and what I'm in the mood for. It is the same for the veggies as well It's a great way to experiment with different flavors and textures. I am sharing a few Macher Jhol recipes below which you can try.
Maacher Jhol, is one of the most widely known and celebrated dishes of versatile Bengali Cuisine. People often assume that Bengalis only eat fish and rice, but this is not true. Our cuisine is incredibly rich, diverse, and complex with dishes that go far beyond fish curry and rice. Maacher Jhol, is a signature Bengali fish curry that we cherish. Take this recipe of Bengali Rui Maacher Jhol Jhinge, Aloo diye as an example. It is a simple yet delectable fish curry made with Rohu fish, ridge gourd potatoes, and a variety of spices. The potatoes give the curry a beautiful texture, ridge gourd not only provides moisture but makes this curry summer-friendly. The spices give it a unique and tantalizing flavor.
I personally prefer to cook macher jhol using either a wok or kadhai. If you're not experienced enough to use a traditional kadhai for frying the fish, I suggest you opt for a non-stick pan. It is much easier to use. However, if you want to perfect the traditional method, a kadhai is an ideal choice.
Bengali Rui Maacher Jhol Jhinge, Aloo diye Recipe Video
To help you out, I have created a video tutorial that demonstrates the traditional process of cooking macher jhol with Jhinge and Aloo. In the video, I have detailed the steps of the process, with tips and tricks to help you get the best out of the ingredients. I have used fresh fish, potatoes, and green chilli to make the dish. The result is a delicious and flavourful curry. The process is simple and easy to follow, and with a few tries, you can perfect the recipe. So, go ahead and give it a try - I'm sure you'll love it! Check below for the recipe card to understand the detailed process of making macher jhol.
Once you have cooked Macher Jhol to perfection, transfer it to an airtight container. Store it in the refrigerator for 2-3 days if needed. Enjoy the delightful flavors within two to three days of heating it up prior to serving.
Heat the oil until its color changes, then add a pinch of turmeric and salt for flavor. To make frying your fish easier, marinate it first with a blend of salt, turmeric, and oil. Then fry away - you'll have delicious results in no time!
Rohu, also known as Rui Mach or Katla Mach, is a popular choice when it comes to making macher jhol with big carp. However, there are other varieties of fish that can be used to make macher jhol. Charapona (baby Rohu), Bata, Parshey, and other small fish can make perfect macher jhol. It all depends on the individual's preference when it comes to the type of fish they want to use.
In terms of taste and texture, larger fish such as Rohu and Katla are usually preferred, as they tend to be meatier and more flavourful. They also tend to be easier to clean and prepare. It is easy to separate the bones and hence, you can eat without creating a mess.
Ridge gourd is an incredibly versatile and nutritious vegetable that is full of dietary fibers and low in saturated fat. It is also a good source of minerals and vitamins, including potassium, magnesium, and vitamins C and B. In addition, it has a high moisture content, making it a great choice for people looking to add more moisture to their diet. Not only that, but the high fiber content can help to promote a healthy digestive system. Ridge Gourd helps to regulate blood sugar levels. Furthermore, ridge gourd is low in calories. You serve it raw or cooked, making it an ideal choice for those on a health-conscious diet.
Looking for other recipes like this? Try these:
We usually serve this simple Bengali fish curry with steamed rice and is sure to tantalize your taste buds.
- Always check the quality of the fish while purchasing; this is a must;
- Check if the fish is smelling bad while frying, if so do not use it;
- I prefer to double-check the veggies before using those in curry.
Bengali Rui Macher Jhol Jhinge, Aloo diye is a very simple and delicious recipe of Bengali Macher Jhol cooked with seasonal vegetables. It is a traditional Bengali fish curry prepared with Ridge Gourd and other fresh ingredients.
- 750g Rui Maach/ Rohu Fish
- 2 Jhinge/ Ridge Gourd/ Tori
- 2 Potatoes
- 1 Tomato
- 1 Onion
- 4 Green Chillies
- 1 bunch Coriander leaves
- ½ Tsp. Salt
- ½ Tsp. Turmeric Powder
- 1 Tbsp. Mustard Oil
Spices and Oil
- 1 Tsp. Salt
- ¾ Tsp. Turmeric Powder
- 6 Tbsp. Mustard Oil
- 2 Dry Red Chili
- 1 Tsp. Panch Phoron aka Bengali 5 spices
- Marinate Rohu Fish chunks with ½ Tsp. Salt, ½ Tsp. Turmeric Powder and also 1 Tbsp. Mustard Oil.
- Once the marination is done, keep the fish at room temperature for 15 minutes before cooking.
- You can use the mentioned time to cut the veggies!
Cutting the Veggies
- After removing the skin, cut the Jhinge/ Tori into long strips.
- Remove the skin and cut potatoes into long strips same as the ridge gourd.
- Cut the tomato into strips as well.
- Roughly chop the Onion.
- Cut the green chilies into halves.
Frying the Fish
- Heat the pan properly before heating the Mustard Oil.
- Now heat 6 Tbsp. Mustard Oil till the oil changes color.
- Sprinkle ½ Tsp. each of Salt and Turmeric Powder.
- This helps to make the frying process easier and less likely to result in sticking.
- Now fry fish on medium flame.
- You can fry 2-3 fish chunks in one go depending on the diameter of the pan.
- After frying one side for one minute flip the fish and fry the other side for another minute.
- This point forward flip the fish after a few seconds to fry until lightly brown and cooked through.
- Once fried, strain the fried fish from the pan.
- To fry each set of fish, you will need 3 minutes.
- Macher Lyaja (fishtail) needs special treatment while frying!
- Keep the flame low.
- Fry each side for 1.5 minutes.
- Also, fry the open side for 1 minute after placing the macher lyaja vertically.
- Do not under-fry the lyaja.
- It has to be cooked through and crisp!
Cooking the Machher Jhol
- Temper the remaining oil in the pan with 2 Dry Red Chilies.
- Add 1 Tsp. Panch Phoron to the tempering.
- Once the tempering started emitting an aroma, add potato strips.
- Keep the flame low and fry potatoes for 3 minutes.
- Add chopped Onion and fry for a minute.
- Do not brown the onion.
- Now add ½ Tsp. Salt, ¼ Tsp. each of Turmeric Powder and Red Chili Powder as well.
- Give it a thorough mix and cook for a minute.
- Now add Ridge Gourd aka Jhinge and cook for a minute.
- Add Tomatoes and mix thoroughly.
- Now add 2 Green Chillies.
- Cover the pan with a lid and cook on low flame for 7 minutes.
- Upon opening the lid you will see both the ridge gourd and tomato have released moisture.
- Mix and cook for another minute after opening the lid.
- Meanwhile, add 1 cup of water to the bowl used for marinating the fish (if you have not cleaned it already) Add this water mixed with the spices to the pan.
- Add 2 Cups of Water to cover the veggies completely.
- Bring it to a boil and cook for 5 minutes on medium flame.
- Adjust spices if needed.
- Now add fried fish chunks.
- After adding fish, cook for 3 minutes on a high flame.
- Meanwhile, chop a bunch of fresh coriander leaves.
- This is completely optional, add coriander leaves to the macher jhol only if you like it.
- Dhone Pata aka Coriander leaves enhances the flavor of macher jhol.
- Check whether the potatoes are well-cooked or not; if not cook for a minute or two.
- Jhinge Aloo diye Macher Jhol is ready to serve!
- Serve it hot with steamed rice.
- Ask the fish monger to cut the fish into 100-125g size pieces; I prefer to use fish weight 1-2kgs while making light curry such as Macher Jhol.
- Marinating fish with salt, turmeric, and mustard oil makes the fish flavorful and easy to fry without sticking. Additionally, the spices are sprinkled over raw oil while frying fish, which helps to create a flavorful crust without sticking to the pan. The temperature of the oil matters a lot too while frying fish. Always heat the oil properly before frying the fish.
- You can completely skip the potato and make the Macher Jhol with Jhinge only.
- Prep Time: 15
- Cook Time: 15
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 250g
- Calories: 301
- Sugar: 3.6g
- Sodium: 1354mg
- Fat: 5.4g
- Saturated Fat: 1.4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42.7g
- Cholesterol: 72mg
Keywords: macher jhol recipe, rui macher jhol jhinge, aloo diye recipe, rui mach recipe, debjanir rannaghar macher jhol recipe
Bengali Fish Curry Recipes
- Mourola Maacher Tel Chorchori Kacha Aam Diye
- Aar Macher Kalia
- Kalojire diye Macher Rosha
- Aam Shol aka Sho (also known as Macher Tawk)
- Magur Macher Rosha
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Ilish Macher Tok aka Ilish Macher Tawk
- Bhetki Maacher Aloo Phulkopi diye Kalia (also known as Light Fish Curry with Potato & Cauliflower)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
- Doi Maach (also known as Fish in Curd | Fish in Yogurt Curry)
Let's connect over Jhinge, aloo diye maacher jhol Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.