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Rui Macher Jhol Recipe - Most Healthy Bengali Macher Jhol with Vegetables

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Here is most healthy Bengali Macher Recipe Rui Macher Jhol with Potato and Potol (Parwal / Pointed Gourd). This Rui macher plain jhol is very popular for summer season. So let’s watch how to make Bengali Style Rohu Fish Curry and make it at home. Also let me know your experience, feedback and your valuable suggestion.
Ingredients of Rui Macher Jhol Recipe:
1. Potol / Parwal / Pointed Gourd (300 gm).
2. Rui mach / Rohu Fish (500 gm).
3. Potatoes (2 medium sizes).
4. Sliced Tomato (1 medium size).
5. Ginger paste (2tbsp).
6. Slitted green chilli (5-6 no).
7. Turmeric powder (1tsp).
8. Cumin powder (1tsp).
9. Red chilli powder (½ tsp).
10. Garam masala powder.
11. Cumin seed (½ tsp).
12. Dried chilli (2 nos).
13. Bay leaf.
14. Sugar (as per your taste).
15. Salt (as per your taste).
16. Mustard oil

Methods of Rui Macher Plain Jhol Recipe:
1. First marinate the Rui mach with ½ tsp salt and 1 tsp of turmeric powder.
2. Heat the pan and pour mustard oil. Fry the rui mach very well.
3. Then fry the potato pcs very well. Add ¼ tsp of turmeric powder.
4. After this fry the potol pcs. Add ¼ tsp of turmeric powder. Close the lid.
5. Add 4 tbsp more oil in pan.
6. Add ½ tsp cumin seeds, 2 bay leaf, 2 dried red chilli. Fry 15 to 20 sec.
7. Add sliced tomato and slitted green chilli. Fry for 1 min in medium flame.
8. Add 3 tbsp ginger paste, 1 tsp of turmeric powder, 1.5 tsp cumin powder, 1 tsp red chilli powder. Add little amount of water (2-3 tbsp). Mixed it well. Cook for 1 min in medium flame.
9. Add ½ tsp salt and ½ tsp sugar. Mixed it well. Cook for 2 min in medium flame.
10. Add fried fried potatoes, and fried potol. Mixed it well. Cook for 2 min in medium flame.
11. Add water. When water become boiling close the lid. Cook in medium flame for 10 min.
12. After 10 min check sugar and salt. Add more as per your taste.
13. Add ½ tsp garam masala powder. Mixed it well.
14. Put off the gas oven and close the lid for 5 min.
15. Rui macher jhol is ready to serve.
16. Serve hot with hot steamed rice.
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