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%bengali rui macher jhol jhinge, aloo diye recipe Debjanir rannaghar

Bengali Rui Macher Jhol Jhinge, Aloo diye


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


  • 1/2 Tsp. Salt
  • 1/2 Tsp. Turmeric Powder
  • 1 Tbsp. Mustard Oil

Spices and Oil

  • 1 Tsp. Salt
  • 3/4 Tsp. Turmeric Powder
  • 6 Tbsp. Mustard Oil


  • 2 Dry Red Chili
  • 1 Tsp. Panch Phoron aka Bengali 5 spices



  1. Marinate Rohu Fish chunks with 1/2 Tsp. Salt, 1/2 Tsp. Turmeric Powder and also 1 Tbsp. Mustard Oil.
  2. Once the marination is done, keep the fish at room temperature for 15 minutes before cooking.
  3. You can use the mentioned time to cut the veggies!

Cutting the Veggies

  1. After removing the skin, cut the Jhinge/ Tori into long strips.
  2. Remove the skin and cut potatoes into long strips same as the ridge gourd.
  3. Cut the tomato into strips as well.
  4. Roughly chop the Onion.
  5. Cut the green chilies into halves.

Frying the Fish

  1. Heat the pan properly before heating the Mustard Oil.
  2. Now heat 6 Tbsp. Mustard Oil till the oil changes color.
  3. Sprinkle 1/2 Tsp. each of Salt and Turmeric Powder.
  4. This helps to make the frying process easier and less likely to result in sticking.
  5. Now fry fish on medium flame.
  6. You can fry  2-3 fish chunks in one go depending on the diameter of the pan.
  7. After frying one side for one minute flip the fish and fry the other side for another minute.
  8. This point forward flip the fish after a few seconds to fry until lightly brown and cooked through.
  9. Once fried, strain the fried fish from the pan.
  10. To fry each set of fish, you will need 3 minutes.
  11. Macher Lyaja (fishtail) needs special treatment while frying!
  12. Keep the flame low.
  13. Fry each side for 1.5 minutes.
  14. Also, fry the open side for 1 minute after placing the macher lyaja vertically.
  15. Do not under-fry the lyaja.
  16. It has to be cooked through and crisp!

Cooking the Machher Jhol

  1. Temper the remaining oil in the pan with 2 Dry Red Chilies.
  2. Add 1 Tsp. Panch Phoron to the tempering.
  3. Once the tempering started emitting an aroma, add potato strips.
  4. Keep the flame low and fry potatoes for 3 minutes.
  5. Add chopped Onion and fry for a minute.
  6. Do not brown the onion.
  7. Now add 1/2 Tsp. Salt,  1/4 Tsp. each of Turmeric Powder and Red Chili Powder as well.
  8. Give it a thorough mix and cook for a minute.
  9. Now add Ridge Gourd aka Jhinge and cook for a minute.
  10. Add Tomatoes and mix thoroughly.
  11. Now add 2 Green Chillies.
  12. Cover the pan with a lid and cook on low flame for 7 minutes.
  13. Upon opening the lid you will see both the ridge gourd and tomato have released moisture.
  14. Mix and cook for another minute after opening the lid.
  15. 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.
  16. Add 2 Cups of Water to cover the veggies completely.
  17. Bring it to a boil and cook for 5 minutes on medium flame.
  18. Adjust spices if needed.
  19. Now add fried fish chunks.
  20. After adding fish, cook for 3 minutes on a high flame.
  21. Meanwhile, chop a bunch of fresh coriander leaves.
  22. This is completely optional, add coriander leaves to the macher jhol only if you like it.
  23. Dhone Pata aka Coriander leaves enhances the flavor of macher jhol.
  24. Check whether the potatoes are well-cooked or not; if not cook for a minute or two.
  25. Jhinge Aloo diye Macher Jhol is ready to serve!
  26. 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

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