Rui Macher Jhol (Bengali Fish Curry)

       
          This is an easy and a simple fish curry that I usually make at home. You can also add any veggies like potato, eggplants, raw papaya, raw banana, etc. to it and enjoy with hot steamed rice. The consistency can be adjusted according to individual preference. I like a thin gravy with a dash of lime to it.         

• 4 Rui (Rohu) fish pieces
• 3 tbsp. mustard oil
• 1/2 tsp. radhuni (celery seeds)
• 1 pinch of fenugreek seeds
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and shallow fry them till golden in colour. Drain and keep aside. 

          Temper the same oil with radhuni and fenugreek seeds. Saute for a few seconds. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Saute till the oil separates 

          Now add 1 & 1/2 cups water and salt. Bring it to a boil. Add the fried fish and the green chilies. 

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.