Fulkopi Diye Rui Macher Jhol | Bengali Fish Curry | Winter Recipe

Fulkopi Diye Rui Macher Jhol | Bengali Fish Curry | Winter Recipe

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4 Persons

Fulkopi Diye Rui Macher Jhol is a Bengali intricacy and one of the most awaited winter fish curry recipes. It is a soothing comfort dish which fills immense pleasure in every Bengali’s life. This palatable curry is the amalgamation of fried Rui mach (Rohu Fish) pieces with Cauliflower, Potato, green Chillies in some spices. This light and healthy fish stew is always accompanied with piping hot steamed rice.

Fulkopi Diye Rui Macher Jhol is a Bengali intricacy and one of the most awaited winter fish curry recipes. It is a soothing comfort dish which fills immense pleasure in every Bengali’s life. This palatable curry is the amalgamation of fried Rui mach (Rohu Fish) pieces with Cauliflower, Potato, green Chillies in some spices. This light and healthy fish stew is always accompanied with piping hot steamed rice.

Whether it’s Annaprasan or Marriage ceremony or a Matshamukhi (after death ceremony), fish curries are the salient part of any of these. In the Ashirwad ceremony of the marriage function, both the Bengali bride and groom’s family exchange large decorated fish among the two families to wish all the happiness, success and good health to the bride and groom.

Bengali Fish Curry

West Bengal and Bangladesh are both surrounded by many rivers. They have been a great source of fresh river fishes from ages. The availability of fishes is the key reason behind the popularity of Fish Curries in these regions. This is the secret of huge variation of Fish curries in Bengali cuisine.

Our old ancestors have left behind many supreme and simple varieties of fish curry recipe for us. Bengali spices can create magic and make any fish curry taste WOW. Fulkopi Diye Rui Macher Jhol is one of them.

Fish Curry recipes has exceptional contribution to the Bengali cuisine. The huge varieties of fishes and the fish preparations make this cuisine rich and unique from others.

Other than occasions or celebrations, Bengali people’ meal is incomplete without fish curries. In this case, Rui, Katla, Talapia, Mrigal play the most important role to complete any Bong’s regular meal. Macher patla jhol and bhaat is the most desired food that a Bengali can have almost daily without a single complaint. So, they are are also called ‘Mache Bhate Bangali’.

The recipe for the Rohu fish curry is super light and is ideal for any age group. Though it tastes marvellous, but still Fulkopi Diye Rui Macher Jhol is a very simple and easy preparation. The best part of the recipe is, you don’t need to drop your tear for chopping onions for the dish.

This Rohu fish curry is a seasonal delight. It requires very easily available and minimal ingredients to prepare this dish. In most of the parts of Bengal and its nearer places freshly cultivated Cauliflowers are only available in the market during winters. So, every Bong looks forward for the winter to have this classic fish curry.

Fulkopi Diye Rui Macher Jhol is a very special Rohu fish curry recipe for me. It is one of the most favourite comfort dishes of my father. I have been brought up eating this delectable fish curry. I have learnt this recipe from my mother after my marriage.

When I prepared this fish curry for the first time, my husband loved the preparation too. He just said a single word ‘Morish’ and ended up having two giant pieces of the fish. Sometimes, even simple recipes make your day. The consistency of the dish is not thick. In fact, Fulkopi Diye Rui Macher Jhol is renowned for its unique flavour, lightness and the runny texture of the gravy.

Fulkopi Diye Rui Macher Jhol with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about Rui Mach (Rohu Fish) and the recipe.

Rohu Fish

Rohu fish is known by different names like Rui, Ruee, tapra, Roho Labeo etc. It is a fresh water fish from carp family. They are hugely popular in the sub continents of South Asia. It is one of the most cultured fish in the ponds and lakes of these regions.

Health benefits of eating Rohu Fish?

How to make Rohu Fish?

For the Bengali Fish Curry, first I have washed the fish pieces gently and marinated them with Salt and Turmeric powder for at least ten minutes. Then I have moderately deep fried the fish pieces. Always use Mustard oil for cooking the fish. It will give you the best flavour and taste.

For the gravy of the fish curry, I have fried the Cauliflower pieces in oil with some Salt and Turmeric powder separately for some time. Then I have drained the Cauliflower pieces on a plate before adding Cumin seeds to the pan.

This step is very important part of the recipe because in most of the cases during the preparation of the dish, sometimes Potatoes or the Cauliflowers get mushy. There can be many reasons behind it. Sometimes Potatoes are new and get cooked quickly whereas Cauliflowers are more mature and takes longer to get cooked. To overcome from this problem, it is very important to cook both the vegetables in a balanced way.

I have used Cumin seeds for the tempering of the dish. I have added only two ground spices, Cumin powder and Coriander powder to flavour up the dish.

I have used both green Chillies and Chilli powder to give a spicy kick to the curry. Green chillies give refreshing flavour to the dish whereas red Chilli powder enhances the colour of the gravy.

Ingredients:

• 4 large Rohu fish pieces
• 1 teaspoon Salt
• ¾ teaspoon Turmeric powder (Haldi)

• 1 small Cauliflower, cut into medium florets
• 1 large Potato, cut into medium wedges
• 3-4 green Chillies, slit
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Chilli powder (Lal Mirch)
• 2 teaspoons Cumin powder (Jeera)
• 1 ½ teaspoons Coriander powder (Dhania)
• Salt to taste
• 1 cup Water, for gravy
• Mustard oil for cooking

1. Marinate the fish pieces with Salt, Turmeric powder and keep them aside for 10 minutes.
   
   
   

2. Add Mustard oil into the pan and wait until the oil is hot.
   

3. Put the flame in low and add the marinated pieces of the fish into the pan.
   

4. Fry them from both sides for 1-2 minutes in medium flame.
5. Once the bottom side is done, turn the fish pieces very gently and fry the other side.
   

6. Once they are done keep them aside on a plate.
   

   Tip: Don’t overcook the fish, otherwise they will become chewy. During the time of frying turn the fish carefully because they are very delicate.
   

7. Put the flame in low and add the Cauliflower florets into the pan.
   

8. Add Salt, Turmeric powder and give a nice mix.
   

9. Fry them in medium flame for 6-8 minutes until brown spot occurs on the body of the florets and they lose their crunch.
10. Turn the Cauliflowers on regular interval and fry them evenly.
11. Transfer the Cauliflower florets on a plate and keep them aside.
    

12. Add some oil into the same pan if required and put the flame on high.
13. Once the oil is hot, add Cumin seeds and let them crackle.
    

14. Add the Potatoes into the pan and give a nice stir.
    

15. Cook it in medium flame for 1-2 minutes.
16. Add Turmeric powder, chilli powder, salt and give a nice mix.
    

17. Add green Chillies into the pan.
    

18. Cook the Potatoes for another 2 minutes in low flame.
19. Add the fried Cauliflower florets (Step 11) into the pan and mix them nicely.
    

20. Cover the pan and cook it in low flame until both the vegetables are cooked.
21. Add Cumin powder, Coriander powder into the pan and mix them nicely.
    

22. Cook the masala in lowest flame for a minute.
23. Add water into the pan and give a nice stir.
    

24. Cover the pan and put the flame in high until the gravy simmers.
25. Put the flame in low and add the fish pieces (Step 6) into the pan.
    

26. Cover the pan and cook the fish in low flame for 3-4 minutes.
27. Switch off the flame and put the pan down.