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.