Rui Machher Jhol
A simple fish curry with summer veggies, cooked in a light and comforting sauce of cumin powder, turmeric, and ginger paste.
A simple fish curry with summer veggies, cooked in a light and comforting sauce of cumin powder, turmeric, and ginger paste.
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Marinate the fish pieces with 5 g salt and 1 tsp turmeric.
Cut potatoes into wedges; peel potol in alternating strips, and divide them vertically into two halves; cut jhinge into 5-cm long pieces.
Pour 25 g mustard oil in a well-heated kadai. Wait till it smokes and turns pale yellow.
Add dal'er bori and fry until golden. Once done, set aside.
Now, fry the fish pieces in batches for 2 minutes on each side. Once they are light golden in colour, set aside.
Add potol and fry on medium heat for 4 minutes with 2 g salt. Once done, set aside.
Add 20 g more mustard oil to the kadai. Temper with kaalo jeere and two slit green chillies.
Add potatoes and fry them on medium heat for 4 minutes.
When potatoes are half-cooked, add jhinge. Fry on medium heat for another 4 minutes, covered, stirring occasionally.
In a small bowl, make a paste of cumin powder, turmeric, and the remaining 10 g salt mixed with warm water.
Add the paste to the vegetables. Sauté the spices on medium heat for 4 minutes.
Add ginger paste, and sauté another 2 minutes before adding 350 ml hot water.
Once it comes to a boil, add the fried potol, fish, and dal'er bori to the curry. Add two more slit green chillies.
Let everything bubble on medium heat for 6 minutes.
Sprinkle atta and mix it in well. This will thicken the curry slightly. Turn off the heat and serve hot.
