Begun Diye Rui Macher Patla Jhol (Bengali Style Fish Curry With Eggplants) Recipe

Recipe By Slurrp

Begun Diye Rui Macher Patla Jhol is a traditional Bengali fish curry made with Rui fish and eggplants. The dish is known for its light and flavorful broth, which is made by simmering the fish and eggplants in a blend of spices and mustard oil. The tender fish and soft eggplants absorb the flavors of the spices, creating a delicious and comforting curry. This dish is typically served with steamed rice and is perfect for a hearty Bengali meal.

4.7
20 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Begun Diye Rui Macher Patla Jhol (Bengali Style Fish Curry With Eggplants)
plan
Bookmark

ingredients serve

Ingredients for Begun Diye Rui Macher Patla Jhol (Bengali Style Fish Curry With Eggplants) Recipe

  • 125 gram Rui Fish Fillets
  • 1/2 Eggplants, Cut Into Thick Slices
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 tablespoon Mustard Oil
  • 0.13 teaspoon Fenugreek Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Bay Leaves
  • 1/2 Onions, Thinly Sliced
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 Tomatoes, Chopped
  • 1/2 cup Water
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Begun Diye Rui Macher Patla Jhol (bengali Style Fish Curry With Eggplants) Recipe

Cooking Directions

  • STEP 1.Marinate the fish with turmeric powder and salt, and set aside for 10 minutes.
  • STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
  • STEP 3.In the same pan, add more mustard oil and temper with fenugreek seeds, cumin seeds, and bay leaves.
  • STEP 4.Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook until fragrant.
  • STEP 5.Add turmeric powder, red chili powder, and coriander powder. Mix well.
  • STEP 6.Add chopped tomatoes and cook until they turn mushy.
  • STEP 7.Add water and bring it to a boil. Add the fried fish and eggplants.
  • STEP 8.Cover and simmer until the fish and eggplants are cooked through.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

  • Make sure to marinate the fish with turmeric powder and salt to enhance its flavor.
  • Frying the fish before adding it to the curry helps in retaining its shape and texture.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

  • Begun Diye Rui Macher Patla Jhol is best served hot with steamed rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
Nutrition
value
116
calories per serving
2 g Fat3 g Protein29 g Carbs21 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    29g
  • Fiber
    21g

MacroNutrients

  • Carbs
    29g
  • Protein
    3g
  • Fiber
    21g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    391mg
  • Iron
    5mg
  • Vitamin A
    403mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    9mg
  • Phosphorus
    64mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp