Alu-Fulkopi Diye Macher Jhol is a simple fish curry that is nutritious and easy to make. This is a winter favorite of all the Bengalis.
The dish is light and is absolutely mouth-watering. As the winter rolls in almost every house in Bengal will make this staple dish out of Rui fish.
This accessible food item can be made with only a few things but comes out as a masterpiece containing a profile of different flavors.
To me, this comfort food always reminds me of the taste of my mom’s hands. Let us see what are the ingredients and the steps involved in making this warm flavourful dish.
Aloo-Fulkopi Diye Rui Macher Jhol (Bengali Fish Curry Recipe)
- 1 Induction Cooktop
- 1 Kadhai
- 4-5 Rohu fish
- 4-5 sizable florets Cauliflower
- ½ pc Tomato
- 1-2 Potatoes
- Mustard oil
- 1 Bay leaf
- 2 Cardamom
- ½ tsp Cumin seeds
- 1 Cinnamon small
- 1 tsp Turmeric powder
- 4-5 tsp Cumin powder
- 1 tbsp Ginger paste
- Salt to taste
- ¼ tsp Red chili powder
- 1 tsp Sugar
- ¼ tsp Whole wheat flour optional
- 2 cups Hot water
- 2-3 Green chilis
- 2 tbsp Coriander leaves
- 2-3 pinches Garam masala
- First, wash the pieces of rui or rohu fish well.
- Put in some salt and turmeric powder, coat the pieces well and then set them aside.
Prepare the veggies
- Chop the large florets of cauliflower into medium side pieces and slit through the stalk a bit so as to cook them faster.
- Peel and cut the potatoes into long wedges.
- For the tomatoes, you can simply roughly chop it.
- Slash through the green chilis and keep all the veggies aside.
Fry the ingredients
- Now, to the kadhai or pan, put in some mustard oil until it smokes gently.
- Next, fry the marinated rohu fish pieces. Fry them until they turn yellowish brown on both sides. Make sure to keep the heat on medium-low.
- Remove the fish from the oil and then add the cauliflower florets. Keep the heat low and fry them until golden brown and a certain fragrance comes out.
- To this add some salt and turmeric powder and stir it well.
- Once done, keep them aside.
Prepare the curry
- Add bay leaf, cumin seeds, cinnamon, and cardamom. Put in some oil if needed, and make sure to heat the oil a bit before adding the condiments.
- Stir them until you get the fragrance and then add the potatoes and keep it covered, on low heat for 5-6 minutes.
- Stir it occasionally.
- Add the tomatoes and cook all of them for another 3 minutes.
- Now, in a bowl, mix cumin powder, red chili powder, turmeric powder, salt, and a bit of water to make it into a slurry. Add it to the kadhai and braise the spices for some time.
- Stir all of them well and keep them covered for 3 minutes. add in a splash of water if you see the spice mixture is drying up.
- To the mixture, add the ginger paste and cook it for 5 minutes until all the raw smell is gone.
- Next add the fried cauliflower, mix them well to coat everything with the spice mix, and then put in the green chilis.
- Stir it again until all the veggies are softened.
- Give it a taste, and add hot water to make the "Jhol."
Add the Rohu pieces
- Once the curry comes to a boil, put in the fried pieces of rohu fish. Lower them into the curry so that they are coated well.
- Now put in the sugar.
- If the jhol is not of your desired consistency, you might sprinkle in some whole wheat flour or atta. This thickens the curry. You might even skip this step.
- Finish the dish by garnishing with chopped coriander leaves and garam masala
- Serve it hot.
Give the Macher Jhol a final mix before serving to bind all the flavors together.
And voilà, it is ready to be savored. Serve it with steaming white rice and papadam (papad) and relish the dish with everyone.
The aroma and taste of it, on a beautiful winter afternoon, is a match made perfectly.
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