Tuesday, 7 July 2015

Rui maacher halka jhol / A light Rohu fish curry

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There are illnesses and then there are illnesses.
And when an illness makes itself known, whether it is you or a loved one, you get a fresh new view of life.
Especially if it is family.
It is as if someone has held you by the scruff of your neck and has given a good shake, reopening your eyes to a fresh new outlook.
You see life from a different plane.
And your every day, mundane tasks and complaints look so very miniscule.

It is at times like these that you get comfort from the only real thing in life ... omnipresent and ever needed ... food.
Simple food. Comfort food. Light food.
Food that will settle inside you without so much of a thump.
Food that will lull you to a calm.
And help you see through the days that seem so dark that you almost start to doubt the adage of the light at the end of the tunnel.

It is this light jhol that I have turned to so many times ever since I made this for the first time fellow blogger Kalyan shared the recipe on Fb.
It is his Didu's recipe and like all grandmoms' recipes are, is very lovable.
This very loved fish curry and rice always helps to bring a sense of calm in me.

This is a very easy macher jhol recipe. In fact the easiest you can come across, ever, I guess.

Need :

Rohu fish - 4 pieces, cleaned and marinated with salt + turmeric
Potato - 1 medium
Parwal / Potol / Pointed gourd - 3 pieces
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Dhaniya / Coriander powder - 1 tbsp
Jeera / Cumin powder - 1 tsp
Jeera / Cumin seeds - ½ tsp
Whole red chillies - 2, broken
Salt - to taste
Water - for gravy
Cooking oil - 1 tbsp ( I use mustard oil )


How to :

Fry the fish lightly. 
I fry fish to a crisp on both sides only when I am making the rich Kalia. For this curry, however, I just let it into the smoking hot oil, lowered the flame, turned it once and brought it out.

Cut the potatoes and the parwal in similar pieces.
Soak the red chilli + jeera + dhaniya + haldi powder in a little water.

Heat oil in a heavy bottomed wok / kadahi.
Add the jeera + whole red chillies.

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Add the vegetables and toss well.
Fry for a while on high heat.

Now add the soaked masala paste + water + salt.
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Stir well.
Lower heat.

Cover and cook till the vegetables are done.
Remove cover and add the fish pieces and slit green chillies.

Cover and simmer for 10 more minutes.
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 Your easy, patla maacher jhol is ready.

 Here is a shot my lunch plate with this light Rui macher jhol.

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This curry goes best with plain rice.
Serve it steaming hot. All you will need is a squirt of fresh lemon juice and a green chilli on the side.

I did have some salad and a Aamer ambol too.


Enjoy!!

There is a crisis in the family and I'll be leaving shortly to be with them.
Hence will be away from my kitchen for a while.
But I'll be back next month with many more recipes.
Stay with me, dear readers.


Don't miss my list of  other recipes using the Rohu fish or the Rui maach -


6 comments:

  1. Exactly the way my Maa cooks it :)..She just puts bay leaves and chopped tomatoes additionally into this gravy..Perfect comfort food for fish-rice lovers..You take care Sharmila and stay healthy..Mona(Kolkata)

    ReplyDelete
    Replies
    1. Absolutely Mona. Moms and grandmoms are the best cooks in the world.
      Thank you for your wishes. How have you been?

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    2. Hi Sharmila.Am good thank you :).Tried that skinned musur dal recipe of your's recently.It was really good.Mainly maa liked it a lot..Thanks for all the simple yet tasty recipes..Take good care of yourself Sharmila. :)..Mona (Kolkata)

      Delete
  2. Thank you so much Mona. I am so glad you liked the recipe.

    ReplyDelete
  3. Then not to cook the spices till they separate from the oil ??!!

    ReplyDelete

Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!