Rui Macher Jhol
A light, everyday fish curry of rohu steaks in a thin turmeric and cumin broth with potato and coriander.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
342 kcal
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Instructions
Step 1: Rub the fish steaks with turmeric and salt and rest for ten minutes.
Step 2: Shallow fry the fish for two minutes each side, then set aside.
Step 3: Temper nigella seeds and green chilli in the same oil.
Step 4: Add the potato wedges, turmeric, cumin and chilli powder with a splash of water and cook for five minutes.
Step 5: Pour in water, bring to a simmer and cook until the potato is tender.
Step 6: Slide the fish back in, simmer for five minutes and finish with coriander.
Ingredients
Quantities update automatically for 4 servings.
- 600 gRohu fish — cut into steaks
- 2 wholePotato — cut into wedges
- ½ tspNigella seeds
- 3 wholeGreen chilli — slit
- 1 tspTurmeric
- 1 tspCumin powder
- ½ tspChilli powder
- 4 tbspMustard oil
- 2 tbspCoriander leaves — chopped
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 342 kcal
- Protein
- 31.2 g
- Carbohydrates
- 18.4 g
- Fat
- 16.4 g
- Saturated fat
- 3.1 g
- Fibre
- 2.6 g
- Sugar
- 3.4 g
- Sodium
- 680 mg
These figures are estimates for general information only and are not medical or dietary advice.