Bengali Rui Macher Jhol Jhinge, Aloo diye is a traditional Bengali fish curry featuring rohu fish fried until crisp, then simmered with ridge gourd and potatoes in a mustard oil-based broth tempered with panch phoron. The standout trait is the crispy fried fish combined with tender vegetables and aromatic Bengali spice tempering.
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Marinate Rohu Fish chunks with 1/2 Tsp Salt, 1/2 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!
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.
Heat the pan properly before heating the Mustard Oil.
Now heat 6 Tbsp Mustard Oil till the oil changes color.
Sprinkle 1/2 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!
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 1/2 tsp salt, 1/4 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.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame with a splash of water to restore gravy consistency; the fried fish may soften upon reheating.
Frying the fish until lightly brown and cooked through (3 minutes per batch) seals the exterior and ensures a crispy texture, preventing it from breaking apart when simmered in the gravy.
Yes. Bottle gourd (lau), zucchini, or ash gourd work well. Cut them into similar long strips and follow the same frying time of 3 minutes.
Panch phoron is Bengali five-spice blend (fenugreek, nigella, mustard, cumin, fennel seeds). You can use whole mustard seeds with a pinch of cumin if panch phoron is unavailable.
Heat 6 Tbsp mustard oil until it changes color (becomes lighter). Add salt and turmeric powder to the oil first—this prevents sticking during frying.
Keep the flame low. Fry each side for 1.5 minutes, then fry the open side vertically for 1 minute. Ensure it is cooked through and crisp—do not under-fry.
