Sep 9, 2011

Potato-bori Rui fish Curry (Aloo-Bori diye Pona Macher Jhol) ----- Bengali Style

Aloo bori diye macher jhol is more or less Bengali’s everyday item during lunch. This recipe is perfect for a simple light lunch in hot summer days. This recipe is also very easy to cook and the ingredients required are always present in a Bengali house.


Rui Fish - 500 gms
Potato - 2, cut in wedges
Onion - 2, sliced
Ginger - 1 tsp.
Green Chillies - 4, slit
Turneric powder - 1 tsp.
Chilli powder - 1/2 tsp.
cumin-coriander powder - 1 tsp.
Kalonji seeds - 1/2 tsp.
Bori (Urad Dal) - 10-12
Salt - To taste
Maida - 1/2 tsp.
Mustard Oil - 2 tbsp.

Cooking procedure:

Cut the fish fillet into quarters. Add 1/2 tsp turmeric, 1 tsp salt and keep aside.

Make a paste of turmeric and chilli powder in 1 tbsp water.

In a kadhai, heat 2 oil, fry potato wedges for 4-5 min or until the potatoes turn golden brown. Fry on medium heat. Remove potatoes and keep aside.

In the same oil fry bori for 3-4 minutes till light brown and keep aside.

Fry fish pieces in the same oil till they are brown and remove.

Add remaining mustard oil to the kadhai, add kalonji seeds and 2 green chillies. Let seeds splutter, add onion, saute until golden brown.
Then add turmeric powder, chilli powder, cumin-coriander powder and fry masala for 2 min or till oil comes to the surface.

Add 2 cups water and bring to boil. Add salt, fried potatoes and bori and  cover. Simmer for 8-10 min until potatoes are done.

Now add fried fish pieces and cook for another 3-4 min. Add maida paste to thicken gravy  and boil for 1 min.

Serve with steamed rice.

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