Pui Shak Diye Rui Machher Jhal is a traditional Bangladeshi dish renowned for its rich flavors and vibrant aroma. This savory fish curry features Rui Machh (Rohu fish) cooked with Pui Shak (Malabar spinach), a popular leafy green in Bengali cuisine. The dish is infused with a blend of spices and herbs, creating a spicy yet harmonious taste profile that tantalizes the taste buds. The addition of tomatoes and green chilies enhances the dish’s tanginess and heat, making it a favorite among spice lovers. Often enjoyed with steamed rice, this wholesome and nutritious curry is beloved for its homely comfort and robust flavors, making it a staple in many Bangladeshi households.
Pui Shak Diye Rui Machher Jhal
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rohu Fish – 500 Grams
- Pui Shak – 200 Grams
- Onion – 2 Cups
- Garlic – 1 Tbsp
- Ginger – 1 Tbsp
- Tomato – 2 Piece
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Cumin Powder – 1 Tsp
- Mustard Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
50 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean and cut the Rohu fish into medium pieces. Marinate with turmeric and salt for 10 minutes.
Step 2
Heat mustard oil in a pan.
Step 3
Fry the fish pieces until golden brown. Remove and set aside.
Step 4
In the same oil, add chopped onions, garlic, and ginger. Sauté until onions are translucent.
Step 5
Add chopped tomatoes and green chilies. Cook until tomatoes are soft.
Step 6
Add cumin powder, turmeric powder, and salt. Stir and cook for another 2 minutes.
Step 7
Add Pui Shak and mix well. Cook until the greens are wilted.
Step 8
Add the fried fish pieces and a cup of water. Simmer for 10 minutes until the fish is cooked through and the sauce thickens.
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