Ruhi machher jhol-comfort food

Vegetarians can leave out the fish and go on with the rest of the recipe ... and can add other vegetables like green peas, radish, etc. ..... and enjoy this simple but authentic Bengali jhol. )

Has been quite a while since I posted a recipe last. Even though I have been almost perpetually living in the kitchen, I hardly had any time to click the dishes .... leave alone sit down and go through the rigmarole of posting one. Catering to guests and relatives can indeed be exhausting at times.

Anyway ... I was missing my blog. Of course I did visit, see new comments and felt happy .... but it is not the same as posting something new and getting feedback. :-)
Much as I'd have loved to post a new recipe, I can't right now. So picked this up from my draft. I know I won't get too many comments on this ... but then I had just this recipe's snaps left. :-)

Once upon a time I hated any dish that had vegetables. And I hated any dish that tasted Bengali ... having the usual flavour of jeera, ginger and Paanch Phoron. When this jhol used to be made at home, I would just pick up the fish and leave the rest untouched.

Today I have learnt to love traditional Bengali everyday dishes. Simple yet flavourful, this jhol ( curry gravy ) has the authentic flavours of a simple Maacher Jhol ( fish curry ).

It can be made with fishes like Bhetki or Katla or Pabda too. And is usually done without the vegetables except the potatoes.

Need :

(I'll give the measurements for around 4 pieces of the fish ).

4 Medium sized pieces of Rui / Rohu fish ( marinated with salt and turmeric powder )
mustard oil,
1 sliced onion,
1 medium eggplant / brinjals & cut into biggish cubes
around 5 to 6 florets of cauliflower &
1 medium sized potato cut into medium sized cubes,
1 or 2 whole dry red chillies ,
Paanch phoron ( some prefer whole jeera or cumin seeds ... you can use them too instead )
1/2 tsp Haldi / Turmeric powder,
1 tsp Jeera / Cumin powder,
1 tbsp ginger paste,
1 tomato, chopped ( optional),
1 tbsp Mustard oil,
Salt to taste,
Water for gravy

How to :

Updated : To fry the fish :

Heat a cast iron kadahi / wok well. Now add enough mustard oil and heat till the oil is smoking hot.

Add the fish pieces one by one on high heat very carefully ... it splutters a lot ... so holding a cover as a shield will help.

Cover, lower heat and cook till one side is done and browned. One way of knowing is the piece will easily turn over when done.

Turn the pieces over and brown the other side too.

Remove and keep aside.


To make the gravy / jhol :


Heat mustard oil in a kadhai / wok.

Add the paanch phoron ... wait for it to turn a little brown.

Then add the chillies ( break them into 2 ... otherwise they tend to burst ) and the sliced onions.
Fry for a while.

Add the ginger paste and the jeera powder ( add around a quarter cup of water now ... this way it will not burn).

Fry for a while and then add the vegetables , tomatoes and the turmeric powder.
Stir well for a while and then add water. Add salt.

Cover and cook till the veggies are done.

Remove cover and add the fish pieces.

Cover again and simmer for some more time.

If you like, add some chopped fresh coriander leaves just before serving.

This jhol goes great with plain steamed rice. Serve hot.