Bori diye macher jhol | Rui macher jhol  | Macher patla jhol

Bori diye macher jhol is a subtle and comforting macher patla jhol aka bengali fish curry. It is a pure Bengali delicacy and one of the most frequently prepared rui macher jhol in almost every Bengali house. This bori diye macher jhol is very popular in Bangladesh, West Bengal and a few other subcontinents of India. In this preparation, fried fish slices are cooked with potato chunks, daler bori and green chillies in mildly spicy tomato gravy. This scrumptious Bengali recipe fish is always relished with hot steamed rice.

About the recipe
Health Benefits of Rohu Fish
Tips and Suggestions
How to make Bori diye Macher jhol (step wise photos)
Recipe Card

There is an eternal bonding between fish and Bengalis and as a Bong, I completely agree with it. For Bengalis, fishes are much more than a food ingredient. According to our old ancestors, fishes are auspicious and it’s a noteworthy part of any celebration. Whether it’s Annaprasan or a Marriage ceremony or a Matshamukhi (after-death ceremony), fish curries are the salient part of any of these.

Other than occasions or celebrations, a Bengali’s meal is incomplete without fish curries. In this case, Rui, Katla, Aar, Talapia, and Mrigal play the most important role to complete any Bong’s regular meal. Macher jhol and bhaat is the most desired food that a Bengali can have almost daily without a single complaint. So, they are also called ‘Mache Bhate Bangali’. Whether you are sick or want to celebrate something, fish curry is always there on every Bengali house’s menu.

Fish Curry recipes have an exceptional contribution to Bengali cuisine. The huge varieties of fishes and the fish preparations make this cuisine rich and unique from others. Bori diye macher jhol aka rui macher jhol is one of the simplest and light Bengali macher jhol preparations which is frequently prepared throughout the year in any Bengali household. Other than rui mach, this recipe can even be prepared with katla, aar, ilish or any other fish. Though bori diye macher jhol is an everyday affair for Bengali people but still many people are not aware of the term bori aka daler bori.

Daler bori are basically sun-dried tear droplets prepared with lentil paste. First, you need to prepare a thick and smooth lentil paste and then season them with salt and spices. Then you need to prepare lines of small dumplings with a small tail attached on the head, on either oil-coated plates or on soft cotton cloths. Then these are sun-dried for couple of days. Usually, Daler Bori is a summer-friendly recipe which can be prepared in both hot and fully sunny weather. Every bong would have a lot to say about these pieces of divine and always get nostalgic when they talk about it. If you like to know more about it then you can check my previous post daler bori.

Whenever I talk about bori diye macher jhol, it always makes me nostalgic. I have grown up eating this delight. Whenever mom used to prepare macher patla jhol, we used to devour it with immense pleasure. A bowl of Bengali fish curry with piping hot steamed rice is complete bliss. Only a bong can understand the indulge of this combo.

My mom has learnt this recipe from her mother, I mean my Dida and Dida got this recipe from her mother. In this way, in every Bengali household, these old recipes are cooked for generations and values our culture with proud and love.

Bori diye macher jhol aka macher patla jhol is a very simple and easy recipe which requires minimal effort and minimal ingredients to get prepared. All the ingredients required to prepare this rui macher jhol are easily available in any Bengali kitchen pantry. The best part of the recipe is that it gets prepared within half an hour. Though it gets ready very easily, but it tastes divine with steamed rice.

Bori diye macher jhol with step-by-step photos and instructions has been provided in the ‘Instructions’ section of the recipe. I have shared all the tips and tricks below to prepare a perfect macher patla jhol. But before directly jumping into the recipe, let me share a few interesting facts about the primary ingredient of the recipe Rui mach and the recipe.

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

• Rohu fish is very rich in nutrients. It contains zinc, potassium, calcium, iron and many other minerals. These minerals help to strengthen our bodies. It is very good for our brain too.
• They are an excellent source of Vitamin C which helps to build our immunity.
• Rohu fish is high in Protein and low in fat which makes it beneficial for growing kids and even adults too.
• The Omega 3 contained in the fish helps to make our hearts healthy.

• Always marinate the fish slices with salt and turmeric powder for 10-15 minutes.
• Always use mustard oil for cooking this fish recipe. It will give amazing flavour and taste to the fish curry.
• Fry the fishes moderately before adding to the gravy. Over frying makes the fish chewy.
• Always fry the daler bori over medium flame to medium-low flame because they turn dark brown very quickly over a high flame and that does not taste nice.
• Make a paste of spice powders before adding to the curry to make the step handy.
• Adjust the number of green chillies according to your own preference.
• The texture of macher patla jhol is runny but you can adjust the amount of water for gravy according to your own preference.

For the Bengali Fish Curry, first, clean the fish pieces and wash them gently. Then marinate them with salt and turmeric powder for at least ten minutes.

Cut the potatoes and tomatoes lengthwise and keep them aside.

Then put a pan on flame and allow it to become completely dry. Now, add mustard oil into the pan and wait until the oil is hot. Generally, most of the traditional Bengali food is cooked in mustard oil. It gives an outstanding flavour to the dish.

Fry the marinated fish pieces over medium flame for 2-3 minutes on each side. Then flip the pieces very carefully and fry the other side in the same way. Strain the excess oil and keep the rui mach pieces aside on a plate.

In the same pan, add the daler bori and fry them over medium flame till light golden brown and strain them and keep them on a separate plate.

Now add the potato pieces into the pan and fry them in medium flame for a couple of minutes. Add turmeric powder, salt and cook it over medium flame for another 3-4 minutes till light brown patches come on the body of the potato pieces. Now transfer the potato pieces to a separate plate.

Now in the same pan if required, add some more mustard oil and wait until the oil is hot. I have not added any extra oil to the recipe. Add cumin seeds for tempering and let them crackle.

Then add tomato slices, ginger paste into the pan and give a nice mix. Cover the pan and cook it on low flame for another few minutes until the tomatoes get mushy.

In the meantime, take a bowl and add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1½ teaspoon coriander powder, 1½ teaspoon cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.

Then add the fried potato slices, green chillies, salt and the spice paste one by one into the pan and mix it well. Cover the pan and cook it on low flame for some time so that the masala can get cooked properly and the raw smell disappears.

Then add water into the pan for the gravy and give a nice stir. Cover the pan and put the flame on high until the gravy starts boiling. Then put the flame on low and take off the lid. The consistency of the rui macher jhol gravy is runny. But you can prepare it according to your own preference.

Add fried fish pieces to the gravy carefully. Cover the pan and cook it on low flame for 5 minutes. Take off the lid and flip the pieces very carefully. Add the fried daler bori and give a stir. Again, cover the pan and cook it on low flame for another few minutes. Then switch off the flame and your patla macher jhol is ready to serve.

Many recipes for bengali fish curry have already been shared in my previous posts. You can check a few of them like

Rui kalia
Aar macher jhol
Barishali Ilish
Shorshe Tangrar Jhal
Pabda fish bhuna

..And Many more…

• 5 large Rui mach aka Rohu fish pieces (you can use any large fish pieces for the recipe)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon red Chilli powder (Mirchi powder)
• 1½ teaspoons Cumin powder (Jeera powder)
• 1½ teaspoons Coriander powder (Dhaniya powder)
• 2 tablespoons Water

• 20 Daler bori
• 2 medium Potatoes, peeled and cut lengthwise
• 1 large Tomato, deseeded and cut lengthwise
• 1 teaspoon Ginger paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds (Jeera)
• ¼ teaspoon Turmeric powder (Haldi), to fry the potato
• 1½ cups Water for gravy
• Salt to taste
• 5 tablespoons Mustard oil for cooking

1. Clean the rohu fish aka rui mach slices and wash it nicely in running water. Then transfer the fish slices on a plate.
2. Marinate the fish slices with 1 teaspoon salt, 1 teaspoon turmeric powder. Make sure all the pieces get coated evenly. Keep them aside for 10 minutes.
3. Put a pan on flame and allow it to become completely dry. Add 5 tablespoons mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated fish pieces (Step 2) into the pan. Fry each side of the fishes for 2-3 minutes in medium flame. Then flip the pieces very carefully and fry the other side in same way. I have used splatter guard during the time of frying fish pieces to avoid hot oil splattering.
5. Strain the excess oil and keep the fish pieces aside on a plate. Tip: Don’t overcook the fishes, otherwise the fishes will become chewy.
6. In the same pan, add the daler bori and fry them over medium flame till light golden brown.
7. Strain them and keep them on a separate plate.
8. Now add the potato pieces into the pan and fry it in medium flame for couple of minutes.
9. Add ¼ teaspoon turmeric powder, salt and cook it over medium flame for another 3-4 minutes till light brown patches come on the body of the potato pieces. Now transfer the potato pieces on a separate plate.
10. Now in the same pan, if required, add some more mustard oil and wait until the oil is hot. I have not added any extra oil for the recipe. Add ½ teaspoon cumin seeds for tempering and let them crackle.
11. Add tomato slices, 1 teaspoon ginger paste into the pan and give a nice mix. Cover the pan and cook it in low flame for another few minutes until the tomatoes get mushy.
12. In the meantime, take a bowl and add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1½ teaspoon coriander powder, 1½ teaspoons cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.
13. Add the fried potato slices, 2-3 green chillies, salt and the spice paste, one by one into the pan and mix it well. Cover the pan and cook it in low flame for some time so that the masala can get cooked properly and the raw smell disappears.
14. Add 1½ cups water into the pan for the gravy and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and take off the lid. Note: The consistency of the patla macher jhol gravy is runny. But you can prepare it according to your own preference.
15. Add the fried fish pieces (Step 5) into the gravy carefully. Cover the pan and cook it in low flame for 5 minutes.
16. Take off the lid and flip the pieces very carefully. Add the fried daler bori (Step 7) into the pan and give a stir. Again, cover the pan and cook it in low flame for another 4-5 minutes.
17. Switch off the flame and and your patla macher jhol is ready to serve.

Transfer the bori diye macher jhol into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed rice and enjoy your comfort meal.

Bori diye macher jhol | Rui macher jhol | Macher patla jhol

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

To marinate the fish

• 5 large Rui mach aka Rohu fish pieces (you can use any large fish pieces for the recipe)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

For the spice paste

• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon red Chilli powder (Mirchi powder)
• 1½ teaspoons Cumin powder (Jeera powder)
• 1½ teaspoons Coriander powder (Dhaniya powder)
• 2 tablespoons Water

Other ingredients for Aar macher jhol

• 20 Daler bori
• 2 medium Potatoes, peeled and cut lengthwise
• 1 large Tomato, deseeded and cut lengthwise
• 1 teaspoon Ginger paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds (Jeera)
• ¼ teaspoon Turmeric powder (Haldi), to fry the potato
• 1½ cups Water for gravy
• Salt to taste
• 5 tablespoons Mustard oil for cooking

Instructions

1. Clean the rohu fish aka rui mach slices and wash it nicely in running water. Then transfer the fish slices on a plate.
2. Marinate the fish slices with 1 teaspoon salt, 1 teaspoon turmeric powder. Make sure all the pieces get coated evenly. Keep them aside for 10 minutes.
3. Put a pan on flame and allow it to become completely dry. Add 5 tablespoons mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated fish pieces (Step 2) into the pan. Fry each side of the fishes for 2-3 minutes in medium flame. Then flip the pieces very carefully and fry the other side in same way. I have used splatter guard during the time of frying fish pieces to avoid hot oil splattering.
5. Strain the excess oil and keep the fish pieces aside on a plate. Tip: Don’t overcook the fishes, otherwise the fishes will become chewy.
6. In the same pan, add the daler bori and fry them over medium flame till light golden brown.
7. Strain them and keep them on a separate plate.
8. Now add the potato pieces into the pan and fry it in medium flame for couple of minutes.
9. Add ¼ teaspoon turmeric powder, salt and cook it over medium flame for another 3-4 minutes till light brown patches come on the body of the potato pieces. Now transfer the potato pieces on a separate plate.
10. Now in the same pan, if required, add some more mustard oil and wait until the oil is hot. I have not added any extra oil for the recipe. Add ½ teaspoon cumin seeds for tempering and let them crackle.
11. Add tomato slices, 1 teaspoon ginger paste into the pan and give a nice mix. Cover the pan and cook it in low flame for another few minutes until the tomatoes get mushy.
12. In the meantime, take a bowl and add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1½ teaspoon coriander powder, 1½ teaspoons cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.
13. Add the fried potato slices, 2-3 green chillies, salt and the spice paste, one by one into the pan and mix it well. Cover the pan and cook it in low flame for some time so that the masala can get cooked properly and the raw smell disappears.
14. Add 1½ cups water into the pan for the gravy and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and take off the lid. Note: The consistency of the patla macher jhol gravy is runny. But you can prepare it according to your own preference.
15. Add the fried fish pieces (Step 5) into the gravy carefully. Cover the pan and cook it in low flame for 5 minutes.
16. Take off the lid and flip the pieces very carefully. Add the fried daler bori (Step 7) into the pan and give a stir. Again, cover the pan and cook it in low flame for another 4-5 minutes.
17. Switch off the flame and and your patla macher jhol is ready to serve.