Bengali Fish Curry (Phulkopi Diye Rui Macher Jhol) is a light, aromatic fish and vegetable broth built on mustard oil, nigella seeds, and warm spices—a weekday staple on Bengali lunch tables.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Marinate the fish fillets and leave aside while you prep the vegetables.
Cut the caulilower into bite size florets and cut the potatoes into wedges.
Boil the cauliflower florets and the potato wedges with little salt for about 5 minutes. Then take it off once done.
While that is boiling, heat a heavy bottom pan and add the mustard oil. Once it is it hot, layer the fish fillets and let it cook one side for 2 minutes, flip and dry for one minute. Once done, take the fish off the pan to a different plate. Keep in mind to heat the oil to smoking point before you add the fish. If you layer the fish while the oil is still not hot, it will get stuck to the pan.
To the same pan sprinkle nigella seeds and bay leaf and let it sizzle for few seconds.
Scatter the boiled cauliflower and potato and stir it around.
Make the spice paste by mixing the ground spice with water and then add it to the pan.
Let the spice cook for 5 minutes.
Pour hot water and stir it around. Layer the fried fish along with green chili and bring the heat high so it comes to boil. Then lower the heat and let it simmer for 5 minutes.
Taste for salt and add more if needed.
Garnish with fresh cilantro leaves an enjoy warm with rice.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water to avoid overcooking the fish.
heavy-bottomed pan or large saucepan · mortar and pestle or spice grinder (to grind spices if starting from whole seeds)
Yes. Rui (rohu) is traditional, but any firm white fish fillet works. Avoid delicate fish that breaks apart easily during frying.
Hot oil prevents fish fillets from sticking to the pan and creates a light sear. If added to cooler oil, the fish will adhere and tear.
Simmer for 5 minutes after adding the fish and green chili. The broth should be fragrant and the fish cooked through but still tender.
Prepare vegetables and spice paste in advance, but fry fish and assemble the curry just before serving to keep fish tender and prevent sogginess.
Nigella seeds add subtle nuttiness; you can substitute with cumin seeds, but the flavor profile will shift slightly. Omit if unavailable rather than substitute with unrelated spices.
