When Bong Cooks "Macher Jhol"

I am delighted to present my Rui Macher Jhol , phoolkopi, aloo diye( Rui fish curry with cauliflower and potato), one of my most treasured delicacy, very close to my heart. It reminds me of “Ma yer hater Aloo , Phoolkopi diye Rui Macher Jhol” , more of a nostalgia than simply a dish. She is miles apart and the taste of this fish curry is missing that special touch of Ma.

When it comes to fish, we Bongs are attached to it emotionally. There is a good old saying “Mache Bhate Bangali.” So fish curry together with rice is the most quintessential delicacy of the river valleys of Bengal.

People in the eastern, some parts of northern and central India consume sweet water fishes. Whereas, those in the western and southern parts mainly have sea fishes. And Rohu is one of the most popular and commonly consumed fish in Bengal.

This recipe is one of the classics that Bengali cuisine offers. And something that my Ma makes quite often. So, this one is also something I have learned from her.

Generally, only potatoes and cauliflower florets are added to this jhol. While potatoes are normally added in fish curries from this region, the cauliflower uplifts the flavours of the curry even more. There is essentially no use of onion or garlic and this “ Macher Jhol” or fish curry is simply divine.

Recipe:

1. Wash the fish pieces well and apply some salt and turmeric.

2. Heat some mustard oil in a wok until it starts smoking. Turn the flame medium and fry the fish pieces till golden brown. Take them out and keep aside

3. Apply salt and turmeric on the cauliflower florets and potato and fry in the same oil till golden brown , take out and keep aside.

4. Next, temper the oil in the wok with whole cumin seed , bay leaves and green cardamom.

5. Now add chopped tomato or puree and cook until the raw aroma of tomato is gone.

6. Add ginger paste.

7. Next , in a small bowl, mix cumin powder, turmeric, chilli powder, red chilli powder , salt to taste with some water and keep aside.

8. Put this mix in the wok. And cook for five minutes or more and stir continuously till oil is separated. Add little water in between.

9. Now add 3 cups of water and bring the mixture to boil.

10. Add fried potatoes and cook by covering the pan with a lid for 7-8 minutes on low flame.

cook till the potatoes are softened.

11. Add Fried Fish chunks and fried cauliflower and cook for some time covered in low flame.

12. Finish the dish with Bengali Garam Masala and serve with hot steamed rice.