Rui Maacher Jhol - Bengali Style Rohu Fish Curry
Some time ago in my one and only trip to the City of Joy, the darling friend of mine Bee, gifted me this gorgeous and brilliant "The Bengal CookBook".
I find this so funny, but in the recent past the gifts that I have got from my online friends represent me more than the gifts that friends who know me from forever have given me. I sit and wonder what does it really mean... Nonetheless, back to the book... I use it a lot these days and have made many dishes using it but if there is a single most-loved dish I make from here it's the Rui Maacher Curry, also called Carp Curry in the book.
Its a recipe I now know by heart :)
Recipe Source - The Bengal CookBook by Minakshie Das Gupta.
- Cut and clean fish well (I asked my fish vendor to cut in curry style).
- Rub the fish with a little turmeric and salt and fry in really hot oil until lightly browned (I shallow fried the fish). Fry the potatoes in the same oil till golden brown. Discard the rest of the oil.
- Heat ghee in the same pan, add bay leaves and garam masala. Fry for a couple of minutes and then add the sliced onions. Fry for another 4-5 minutes till browned.
- Add all the masalas pastes including onion.
- Fry for about 5-8 minutes till the masalas have all cooked and browned a bit, sprinkle water if necessary.
- Add 2 cups of water, stir and add the fried potatoes. Cover and simmer till potatoes are two-thirds done.
- Stir in the fish and simmer until both the fish and potatoes are cooked.
- Serve hot with steamed rice.