Back to 6 servings Fish 750 g rui (rohu) fish, cut into chunks 1 tsp salt, divided: 1/2 tsp for marinade, 1/2 tsp for frying the fish, 1/2 tsp for the vegetables 1 tsp turmeric powder, divided: 1/2 tsp for marinade and frying, 1/4 tsp for the vegetables 7 tbsp mustard oil, 1 tbsp for marinade, 6 tbsp for frying and cooking Vegetables 2 medium potatoes, cut into long strips 2 ridge gourd (jhinge or tori), peeled, cut into long strips 1 tomato, cut into strips 1 onion, roughly chopped 4 green chillies, halved; 2 added to the pot early, 2 added later Spices 1 tsp panch phoron, Bengali five spices 2 dry red chillies 0.25 tsp red chilli powder Liquid 2 cups water, plus 1 cup of the spiced marinade water Garnish 1 bunch fresh cilantro, optional, for garnish
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1 Step 1: Coat the fish pieces with 1/2 tsp salt, 1/2 tsp turmeric, and 1 tbsp mustard oil. Leave them on the counter for 15 minutes.2 Step 2: While the fish rests, peel and cut the ridge gourd, potatoes and tomato into long strips, roughly chop the onion, and halve the green chillies.3 Step 3: Heat 6 tbsp mustard oil in a wok or kadai until it just changes color and begins to smoke. Sprinkle the fish with the remaining salt and turmeric, then fry on medium heat, about 1 minute per side and then until lightly browned and cooked through, working 2 or 3 pieces at a time so they do not crowd. Drain on paper towels and set aside.4 Step 4: In the same oil, fry the Rohu tail pieces on low heat, about 1.5 minutes per side, then stand them upright and fry the open side for 1 minute until crisp and cooked through.5 Step 5: In the leftover oil, add the dry red chillies and panch phoron. When the spices are fragrant, add the potatoes and fry on low heat for 3 minutes.6 Step 6: Add the chopped onion and fry for about a minute, just softening it without browning. Add the salt, turmeric and red chilli powder and cook for another minute.7 Step 7: Add the ridge gourd and cook for about a minute, then add the tomato and 2 of the halved green chillies.8 Step 8: Cover and cook on low heat for 7 minutes, until the gourd and tomato release their moisture and soften. Stir, then cook for one more minute.9 Step 9: Pour in the spiced marinade water (1 cup) and 2 cups water to cover the vegetables. Bring to a boil, then cook on medium heat for 5 minutes. Taste and adjust the seasoning.10 Step 10: Add the fried fish and the remaining 2 green chillies, then cook on high heat for 3 minutes. Check that the potatoes are tender.11 Step 11: Garnish with coriander if you like, and serve hot with steamed rice.getsaucepan.com/r/a895d377-16ed-5e84-8ae4-1fa3b26fca82
Cook this in Saucepan Rui Macher Jhol (Bengali Rohu Fish Curry) as one big step at a time. Hands free, with timers that ring.
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