Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry)
Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kalo jeere diye rui maacher tel jhol(kalonji rohu fish curry). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry) is something that I’ve loved my whole life. They’re nice and they look wonderful.

Ada jeera diye macher jhol is a special bengali recipe. In this recipe a curry of katla fish is made with jeera and ginger paste. One of Easiest Fish curry , fish curry using black cumin seeds or kala Jeera or black Onion seeds.

To begin with this recipe, we have to first prepare a few components. You can cook kalo jeere diye rui maacher tel jhol(kalonji rohu fish curry) using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry):
  1. Prepare 4-5 pieces rohu fish
  2. Get 1 tsp turmeric
  3. Prepare 1/2 tsp red chilli powder
  4. Get To taste salt
  5. Make ready 3 tbsp mustard oil
  6. Make ready 2 tbsp tomato puree
  7. Take 1 tbsp chopped coriander
  8. Prepare 2-3 slit green and red chillies
  9. Prepare 1 1/2 cup water
  10. Make ready 1/4 th tsp kalonji (nigella)

This is a very typical fish curry, laden with prominent Bengali flavors. Let me warn you here that this is going to be a LONG post. For me however these memories are tucked in a precious place where I often reach out and re-live. Kalo Jeere Diye Maach: Fish Curry in Nigella Flavored Spicy Sauce.

Steps to make Kalo Jeere diye Rui Maacher Tel Jhol(Kalonji Rohu fish curry):
  1. Marinate fish with little salt and 1/2 tsp turmeric for 5 minutes.Heat mustard oil fuming hot and fry the pieces both sides golden brown.
  2. If using brinjal or parwal fry the sliced pieces also.Sprinkle kalonji and when it splutters add tomato puree,turmeric,red chilli powder and salt.Toss and add the fried fish.Add water and boil for 3 minutes.Make the gravy as per requirement but neither too thick or thin.Add slit chillies and garnish with chopped coriander.Serve with a plate of steaming hot rice.

Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe This is a quick and easy Bengali fish curry with a few ingredients for the everyday meal. Kalo Jeere Diye Patla Macher Jhol. Known in India as kalonji or kala jeera, nigella seeds are found in plenty in our kitchens.

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