A Summer Season Special Delicious And Healthy Ruhi Maacher Jhal

By Debarati Dutta Bhadra, Posted on 19/07/2020 - 2 Comments
A Summer Season Special Delicious And Healthy Ruhi Maacher Jhal

PREPARATION TIME

15m

COOKING TIME

25m

RATINGS

2.7 Average Ratings

COMMENTS

2 User Comments

To make ruhi maacher jhinger jhol use fresh ruhi and fresh jhinge ( ridge gourd ). It is a less spicy preperation with minimum oil and minimum masala like ginger and cumin powder ,best for hot summer. Garnish with corriendar leaf add freshness to the recipe.

Ingredients of Ruhi maacher jhal

1.00 kg Ruhi fish
2.00 no ridge gourd
2.00 no tomato
2.00 tbsp ginger paste
2.00 tbsp cumin powder
1.50 tbsp turmeric powder
2.00 tbsp salt
0.50 tbsp kolonji
1.00 no potato
5.00 no green chili
1.00 cup mustered oil
2.00 cup water

Ruhi maacher jhal

Cut and wash the ruhi fish pieces properly and then marinate with turmeric powder and salt and keep aside for some time.

STEP : 1

Cut and wash the ruhi fish pieces properly and then marinate with turmeric powder and salt and keep aside for some time.

put a pan on the flame and pour 80% of the oil and heat,then put the fish pieces and fry in low flame and keep aside.

STEP : 2

put a pan on the flame and pour 80% of the oil and heat,then put the fish pieces and fry in low flame and keep aside.

in that same pan add rest of the oil ,add kolongi as tadka and add potato,ridge gourd ,green chili and tomato one by one and fry.

STEP : 3

in that same pan add rest of the oil ,add kolongi as tadka and add potato,ridge gourd ,green chili and tomato one by one and fry.

when the veggies are little soft add ginger paste ,cumin powder and salt one after another and keep frying for some time until the masala starts releasing oil from corner of the pan.

STEP : 4

when the veggies are little soft add ginger paste ,cumin powder and salt one after another and keep frying for some time until the masala starts releasing oil from corner of the pan.

when the raw flavour of the masala is gone add warm water and boil ,then add the pieces of ruhi fish to it and boil.

STEP : 5

when the raw flavour of the masala is gone add warm water and boil ,then add the pieces of ruhi fish to it and boil.

once the jhol get full boiled add chopped coriander stem and let it release its aroma to this ruhi maacher jhol and the recipe is ready to serve hot with rice.

STEP : 6

once the jhol get full boiled add chopped coriander stem and let it release its aroma to this ruhi maacher jhol and the recipe is ready to serve hot with rice.

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Comments (2)
Jincemon eldhose Jincemon eldhose
I made this curry atleast five times before..and everytime it came out deliciously..this is the most favorite of all fish curries that I made.. my family loves this curry.. today I got a break from duty so I decided to make this recipe.I am preparing from morning it takes quite longer time. But seems worth spending time. I felt little more salt is needed. Great colour. It taste another 15mins to be ready. Waiting to serve my mom. I'm damn sure she will loved it.thank you so much for this wonderful recipe.. keep giving us gud new recipes.Love from kerala
Piyush Chirde Piyush Chirde
this is a Bengali fish dish made from Ruhi fish which is found in the Bay of Bengal, this fish looks very spicy and its gravy is amazing, the fish lover should try this, its spices are amazing and I love it most, everyone should try this fish dish in their life, thank you for sharing this spicy and tasty fish recipe with us, I will save this recipe and also share it with my mother and aunty.