Made with AI
Bengali Rui Fish Curry
45 min 239 kcal per serving Medium
Ingredients
4 Servings
- rui fish500 g
- mustard oil2 tablespoons
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- onions2 medium
- tomatoes2 medium
- ginger-garlic paste1 tablespoon
- green chilies2 pieces
- cumin seeds1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Clean and cut the rui fish into pieces. Marinate with half of the turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
- 2
Heat mustard oil in a pan until it starts to smoke. Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
- 3
In the same oil, add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5
Add chopped tomatoes, remaining turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 6
Add the fried fish pieces and green chilies. Mix gently to coat the fish with the masala.
- 7
Add a cup of water and bring to a boil. Lower the heat and let it simmer for 10 minutes.
- 8
Garnish with fresh coriander leaves and serve hot with steamed rice.
