Recipe: Delicious Bengali fish curry (Aloo Begun Bori diye macher jhol)

Bengali fish curry (Aloo Begun Bori diye macher jhol). alu Begun diye Rui Macher Jhol, Bengali style fish curry recipe, rui macher jhal, rui macher chop, rui mach kosha, bengali style special fish curry, indian fish curry dish, rui Macher recipe, doi diye. #carpfish Fish curry with brinjal,potatoes and bori/badi is a staple in any Bengali family. Alu Begun diye Rui Macher Jhol Ilish Macher Jhol Aloo Begun Diye- This Lite and delicious Bengali fish curry cooked with Potato, Eggplant is a family favourite.

The mom made fish curry is something that can't be matched with anything on earth. Whether you visit one of the finest fine-dining or the neighborhood restaurant, I have never found any restaurant providing with the typical daily meals. I have visited Bengali restaurants in Bangalore from Oh! You can have Bengali fish curry (Aloo Begun Bori diye macher jhol) using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Bengali fish curry (Aloo Begun Bori diye macher jhol)

1. Prepare of Potatoes - 2 (mideum pieces).
2. You need of Brinjal/eggplant - 2 cut into pieces.
3. It's of Badi/Bodi (lentil dumpling) - as required.
4. You need 1 tsp of Nigella seeds (Kalo jeera).
5. You need of Green chillies - 4/5 (add less for spice).
6. It's of Fish (Rohu fish) - 8 pieces approx half Kg.
7. It's 1 tsp of Corrinader powder.
8. Prepare 3 tsp of Turmeric powder.
9. You need 1 tsp of Red chilli powder.
10. It's 1/2 tsp of Nigella powder.
11. It's 1-2 cups of Water.
12. Prepare of Salt.
13. Prepare of Refined oil.

Fish curry is famous and one of the favorite in Bengalis. The most popular dish in East & West Bengal "Machher Jhol". The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. If Rohu fish is not available in your area, you can use Katla Maach.

Bengali fish curry (Aloo Begun Bori diye macher jhol) instructions

1. Wash fish pieces thoroughly in water, marinate in turmeric powder and salt. Fry all the pieces. Take out and keep aside..
2. Fry the Badi slowly at low till golden brown, take out and keep aside on another Bowl..
3. Now add nigella /Kalaunji/Kalo jeera seeds to the above oil for the Phoron/Tadka sauté them, add potatoes, Brinjal/eggplant pieces and add salt fry at low for atleast 5-7 mints stiring in between for even frying..
4. Add turmeric & red chilli powder, corrinader powder to the above, add Fish,water slowly, slit Green chillies in between, Add badi/bodi and chillies to the above gravy..
5. Cover and cook for atleast 10- 15 mints at med-low or till the potatoes are soft. The brinjals will cook before potatoes, If you feel, you can add them at the time of mixing in water..
6. Now add finely nigella powder. Cooked for 30 seconds again..
7. This is a wonderful recipe to cook Rohu fish or Pona mach. We served it with warm cooked rice..

I got some frozen pabda at a local Bangaldeshi store. The packaging could easily give the Egyptian mummy makers a run for their money. This recipe is not specifically for pabda fish, you can use various kinds of sweet water fishes with it. Bengalis are inseparable from their bowl of Macher Jhol, the popular runny Fish curry along with a plate full Basic difference between Pet Kharaper Jhol and Normal Macher Jhol is the use of Onion… Onion is never used as part of the comfort Jhol while recipes like Aloo Potol diye Macher Jhol or. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic.