Rui Macher Jhol is a light, broth-based Bangladeshi fish curry made with rohu steaks, tempered mustard oil, and a delicate spice blend. The defining trait is its minimal, aromatic gravy that lets the tender fish and soft potatoes shine.
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Rub the fish pieces with salt and ½ tsp turmeric powder.
Heat mustard oil in a kadai until it smokes lightly.
Fry the fish for 30–45 seconds on each side. Do not over-fry.
Remove and set aside.
In the same oil, temper with 2 dried red chilies and ½ tsp cumin seeds.
Add 1 tsp freshly grated ginger and sauté for a few seconds.
Add the half-moon potato slices to the pan. Stir fry for a minute.
Add salt, ½ tsp turmeric powder, and ½ tsp red chili powder.
Mix well and add the chopped tomato. Cook for 1–2 minutes.
Make a slurry with 1 tsp cumin powder, coriander powder and 2–3 tbsp water.
Pour this into the pan, stir to coat the potatoes.
Cover and cook on a low flame till the potatoes soften.
Uncover, add 1 cup water and bring it to a simmer.
Gently slide in the fried fish pieces.
Add ½ cup more water if needed to submerge the fish.
Add salt to taste, split green chilies, and chopped coriander leaves.
Let the jhol boil for 2–3 minutes and then turn off the heat.
Pair this light jeere diye macher jhol with steamed rice and a squeeze of lemon if you like. Perfect for a weekday lunch.
Refrigerate in an airtight container up to 2 days. Reheat gently on low heat in a pan with a splash of water, never boiling vigorously; add fresh coriander after reheating.
kadai or deep skillet · fish slice or flat spatula
Yes. Use firm-fleshed white fish steaks like carp, catla, or even cod. Avoid delicate fish like pomfret as they may break apart during frying and simmering.
Pierce them with a fork after the jhol comes to a simmer; they should yield easily without resistance, typically 8–12 minutes depending on slice thickness.
Frying seals the fish quickly, preventing it from breaking apart in the broth and keeping the flesh firm. The brief 30–45 second sear is key; over-frying toughens it.
Prepare the curry base up to step 12 (potatoes soft), then refrigerate. Fry fish and finish the dish just before serving to preserve the fish texture and broth clarity.
Too thick: add ¼ cup more water and simmer 2 minutes. Too thin: simmer uncovered for 3–4 minutes or mix an extra ½ tsp cumin powder slurry and stir in. Taste and adjust salt after any water addition.
