Thursday, 21 April 2016

Ruhi Maccher Aloo diye Jhol / Light Gravy with Ruhu Fish and Potato

Ruhi Maccher Aloo diye Jhol 
Light Gravy with Ruhu Fish and Potato  

Bengalis love Jhol to have it with hot steam rice. Jhol are usually light, liquid gravy. Jhol can be made with fish, meat or vegetables. The Jhol ingredients can vary according to the recipe. Here today I have made Jhol with fish and potatoes. Other vegetables can be added as per the availability.   

For the Fish Fry
Ingredients 
5 to 6 pieces of Rahu Fish 
1/4 tsp Turmeric powder
Salt to taste
1/4 cup Mustard oil 

Method
Marinate the fish with salt and turmeric powder for 10 minutes. Heat the mustard oil till smoking point. Lower the heat. Fry the fish till brown on both the side. Take it out on an absorbent paper. 

For the Gravy 
Ingredients
Fried Fish 
2 medium size Potatoes cut into wedges 
2 medium size Tomatoes cut into wedges
2Green Chillies slit 
2 tbsp Garlic, Ginger and Chilli paste  ( 3 Garlic cloves, 1 small piece Ginger and 2 Green Chillies)  
1/4 tsp Nigella Seeds 
1/4 tsp Turmeric powder
Salt to taste 
2 tbsp Mustard Oil 
2 tbsp Coriander leaves chopped

Method 
Use the same wok in which the fish was fried, take out the extra oil and keep 2 tbsp oil in the wok. Heat the oil, add Nigella seeds and green chillies. Saute it for a minute. Add the potatoes, stir fry for 2 minutes, add the ginger garlic chilli paste. Saute it for 3 minutes. Add the salt and turmeric powder, stir for a minute. Add the tomatoes. Saute it again for 2 minutes. Add 2 1/2 cups of water. Let it boil and then let it simmer till the potatoes are cooked. Add the fish and simmer for 2 minutes. Switch of the flame. Sprinkle coriander leaves. Serve with hot steam Rice.