Bengalis sure love their fish and fish dishes are one of the main highlights of any Bengali cuisine. This authentic recipe is contributed (tested and tried 
) by a friend and a food enthusiast, Diprabhanu Bakshi from Bangalore. For this Fish curry, ’Rohu‘ fish is used which is a delicacy in Bengal and other regions in Eastern India. It goes well with steamed rice and or Rotis.
The photo is clicked from a mobile camera and doesn’t do full justice to the dish, but Dipra assures us that the fish curry will make you want more with every bite. Try this for lunch or dinner.
Rohu Macher Jhol
Ingredients:
- Potatoes sliced – 5
- Fish (Rohu) – 6 pieces
- Salt, turmeric – as required
- Sugar – a pinch
- Oil – as required
- Onions chopped – 2
- Chilli powder, dhania powder, jeera powder – 1:1:3
- Coriander leaves – for garnishing
For seasoning:
- Methi
- Saunf
- Black jeera
- Jeera
- Radhuni
- Mustard seeds
- Oil
Method:
1. Marinate fish for half an hour with salt, turmeric and very little sugar
2. Fry potatoes to light brown in oil and keep it aside
3. Fry fish to light brown and keep it aside
4. In a pan, add seasonings, onions and fry till brown. Add salt and little sugar
5. Add fried potatoes to it.
6. In a cup, mix chilli powder, dhania powder and lots of jeera powder in water and make it as a paste and add to the pan.
7. Add salt and turmeric into it. Saute till water separates from the oil.
8. Add water for the gravy and bring to boil.
9. Add fish pieces and cook in low flame for 10 minutes and covered with a lid.
10. Garnish with coriander leaves and serve.
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