Easy Steps Of Rui Macher Jhol Or Bengali Rohu Fish Stew

Bengali and <strong>Macher Jhol</strong> always compliments each other. When ever Non-Bengalis come to know that you're Bengali, the first sentencecomes to their mind is 'Oh So you're fish lover and your famous <strong>Macher Jhol</strong>'. Oh please, don't judge a Bengali only with <strong>Macher Jhol</strong> or Rosogolla or Rabindra Sangeet. Bengalis also have some other identity too. Anyway, so what I'm trying to say is, in almost every Bengali family, <strong>Macher Jhol</strong> takes the leading part in daily menu, either in lunch or dinner. Once daily it's must. And this typical fish curry or <strong>Macher Jhol</strong> must be light and runny curry, with minimum use of spices and sweet water carp fishes like <strong>Rohu/Katla/Mrigel/Kal boush/Tilapia</strong> are the first preference for this recipe. There are lots of recipes you can find for Bengali <strong>Macher Jhol</strong>, as every family has a secret heirloom recipe. This recipe belongs to my Amma(Father's Mother), she used to cook <strong>Rui Macher Jhol</strong> in this way and we used have a good amount of rice with this <strong>Rui Macher Jhol</strong>. On the other hand my Didu (mother's mother) used to cook Pona Kobiraji Jhol, which is lighter than this curry and very healthy too. And she used to cook that curry with 'Bata Moshla' (Homemade spices) only. The spices used to make the Kobiraji jhol tastier. You can find the Kobiraji jhol recipe in my<a href="https://www.youtube.com/watch?v=DH7ktTZz-pA&amp;t=8s"> YouTube Channel</a>. Let's check for my Amma's '<strong>Rui Macher Jhol</strong>' here...