Fish Curry with Raw Banana, Eggplant & Potato - Rui Macher Jhol Recipe

traditional Bengali-style Fish Curry Recipe with Raw Banana, Eggplant & Potato (Rui Macher Jhol with Kacha Kola, Aloo, Bagun): Ingredients: For frying the fish: Rui (Rohu) fish – 4 pieces Turmeric powder – 1/2 tsp Salt – to taste Mustard oil – for frying For the Curry : Raw banana (Kacha kola) – 1, peeled & cut into wedges Eggplant (Begun) – 1 medium, sliced Potato (Aloo) – 1 large, cut into wedges Green chilies – 2–3 (slit) Bay leaf – 1 Panch phoron (Bengali 5 spice) – 1/2 tsp Cumin powder – 1 tsp Turmeric powder – 1/2 tsp Red chili powder – 1/2 tsp (optional) Salt – to taste Water – 2–3 cups (as needed for gravy) Fresh coriander leaves – for garnish (optional) Instructions: Step 1: Fry the Fish - Marinate the fish with salt and turmeric. Heat mustard oil until smoking. Reduce heat and fry the fish pieces till golden on both sides. Set aside. Step 2: Prepare the Vegetables - In the same oil, lightly fry raw banana, eggplant, and potatoes. Remove and keep aside. Step 3: Make the Gravy - Add a little more mustard oil if needed. Add bay leaf and panch phoron. Let them splutter. Add green chilies. Mix turmeric, cumin, and chili powder in a bit of water to form a paste and add to the pan. Fry the masala till oil separates. Step 4: Add Vegetables & Water - Add the fried vegetables and mix well. Add salt and water as needed. Cover and cook till vegetables are soft. Step 5: Add Fish - Gently slide in the fried fish pieces. Cook for 5–7 minutes on low flame so everything absorbs the flavor. Step 6: Finish - Garnish with fresh coriander (optional). Serve hot with steamed rice.