About the Dish
Rui Maacher Laal Jhol – This piece of Art is a beloved Bengali fish curry, cherished for its rich, flavorful taste and vibrant red color. The dish revolves around Rui, or Rohu fish, which is a freshwater fish commonly found in rivers across South Asia. The term “Laal Jhol” translates to “red curry,” referring to the deep red sauce that envelops the fish. This sauce is made from a blend of tomatoes, spices, and mustard oil, and it gives the dish its signature bold, tangy, and spicy flavor.
To prepare the dish, the fish is first marinated with turmeric and salt, which helps enhance its natural flavor and eliminates any fishy odor. The fish pieces are then shallow-fried in mustard oil, creating a light golden crust that adds a slight crispiness to the texture. Meanwhile, a base for the curry is prepared by sautéing onions, garlic, ginger, and green chilies in the same oil used for frying the fish. Once the mixture is fragrant and golden, chopped or pureed tomatoes are added, and the curry is seasoned with turmeric, red chili powder, and salt to create a smooth, spiced paste.
Water or stock is added to this mixture, and the fish pieces are gently simmered in the gravy, allowing them to absorb all the flavors of the curry. The dish is cooked until the sauce thickens, and the fish is tender and infused with the spices. To finish, garam masala is added, sometimes with a pinch of sugar to balance the flavors, and fresh coriander leaves are sprinkled on top as a garnish.
What goes best with it ?
Rui Maacher Laal Jhol is most often enjoyed with steamed white rice, which acts as the perfect base to absorb the bold, tangy curry. The plain, fluffy rice complements the complexity of the curry without overpowering its flavors. In Bengali households, this combination is a staple, creating a well-rounded, satisfying meal.
In addition to steamed rice, the dish can also be served with bhature (deep-fried bread) or paratha (a type of flatbread), especially during special occasions. These breads are soft yet sturdy enough to scoop up the flavorful gravy, making them a perfect accompaniment.
Recipe
Ingredients
Directions to make
- Rui fish (Rohu) – 500 grams, cut into pieces
- Mustard oil – 3 tbsp (for authentic flavor)
- Onion – 1 medium, finely chopped
- Ginger-garlic paste – 1 tbsp
- Tomato – 2 medium, chopped
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Salt – to taste
- Sugar – 1/2 tsp (optional)
- Water – 2-3 cups (for the curry base)
- Fresh coriander leaves – for garnish
- Green chilies – 2, slit (optional, for extra heat)
Step 1 : Marinate the Fish
- Rub turmeric powder and salt over the fish pieces and let them sit for about 10 minutes.
Step 2 : Fry the Fish
- Heat mustard oil in a pan on medium heat. Once the oil is hot, gently add the marinated fish pieces and fry them until they turn light golden. Remove the fish from the pan and set them aside.
Step 3 : Prepare the Curry Base
- In the same pan, add a little more mustard oil if needed. Add the finely chopped onion and sauté until soft and golden brown. Add ginger-garlic paste and cook for a minute or two until fragrant.
Step 4 : Add Tomatoes and Spices
- Add the chopped tomatoes to the pan. Cook them until they soften and turn into a thick paste, about 5 minutes. Now, add red chili powder, turmeric powder, and salt. Stir well to combine.
Step 5: Add Water and Simmer
- Add 2-3 cups of water (depending on how much gravy you want). Bring the water to a boil, then reduce the heat and let it simmer for about 5 minutes.
Step 6 : Add the Fish
Carefully add the fried fish pieces into the simmering gravy. Cover the pan and let it cook on low heat for 8-10 minutes, allowing the fish to absorb the flavors. If the gravy thickens too much, you can add a little more water to reach your desired consistency.
Step 7 : Add some Sugar and Garnish
- Taste the curry and add 2-pinches sugar if you want a slight balance to the tanginess. Garnish with fresh coriander leaves and slit green chilies for an extra kick (optional).
Step 8 : Serve
- Serve the Rui Maacher Laal Jhol hot with steamed rice. The rich, spicy gravy will pair beautifully with the rice.
