Kasturi Rui

In Bengali weddings there is a morning ritual of sending big rui fish to both bride and grooms place, as fish is regarded as a good luck charm.

Rui fish is prepared in hundred of ways from simple jhol (soup) to grand dishes using flavorful spices and ingredients and every time it comes out as a winner.

Today’s dish is one such grand dish of rui which need a bit elaborate cooking but once done kasturi rui is a dish that will bring lots of appreciation from your guest and dear ones.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves:4 to 6

Kasturi Rui Ingredients

Kasturi Rui Ingredients

• 8 small pieces of Rui (Carp) Fish (fried in Mustard Oil with pinch of turmeric powder and salt to taste)
• Few Cashew Nuts pasted
• Ginger Cloves
• 7-8 Green Chillies (5 of them pasted and 2-3 of them finely chopped)
• Poppy Seeds
• Garam Masala (Mixture of Powder of cloves, cinnamon, cardamoms)
• 2 Tomatos, finely chopped
• 3 Onions, finely chopped
• Coriander Seeds Powder
• Turmeric Powder for frying fish
• Salt and Sugar to taste
• Curd
• 1-2 Cucumber for Garnishing (Finely Chopped)
• Coriander leaves (Finely Chopped)
• Coconut milk
• Coconut paste
• Few Peanuts Pasted
• 2 cloves of garlic
• ½ tsp of red chili powder
• 1 cup third extract coconut milk( this is usually very light)
• 4 tbsp of first extract coconut milk

Method

Rub the fish pieces with salt and turmeric powder and then keep aside for 10 minutes. Heat oil in a pan and fry the fish and keep aside.

In a bowl take poppy seed paste, coconut paste, green chili paste, cashew paste, peanut paste, sugar and salt mix well and keep aside.

Heat oil in a pan you can use rest of the oil that you have in the pan after frying the fish. Add a pinch of sugar and chopped onion, cook until they are translucent. Then add ginger garlic paste. Sauté for 2 minutes then add chopped tomato, red chili powder, turmeric powder and coriander powder. Sauté for 4 to 5 minutes then add coconut paste mix that you keep aside. Sauté for another 5 minutes.

Add yogurt and mix well.

Add the fish pieces and mix in such a way so that the mixture gets well coated with fish. Now add 1 cup of light coconut milk (3rd extract) let it boil cover and cook for 5 to 6 minutes.

Add chopped green chilies or silted green chilly.

When the gravy thickens add 4 tbsp of thick coconut milk( first extract). Sprinkle garam masala mix well.

Put off the flame add chopped fresh coriander and cover and give 5 to 6 minute standing time.

Garnish with chopped coriander and finely cucumber.

Serve with plain basmati rice of pea’s pulao.

Doi Maach

As summer months are on so I prefer to prepare it in a simple light way which is not at all over crowded with spices but a comfy dish that has a very soothing taste.

The color of the dish is very light though there is no hard and fast rule making it if you want more color add more turmeric powder that’s all. But the main problem with doi fish is that the curd curdle and the end product is not the one you have desired, in this straight simple recipe I will tell you how to make a delicious creamy doi fish avoiding the curdle hazard.

Doi Maach Ingredients

• 1 bay leaves
• 2 clove of garlic
• ½ tsp of besan

Method

Wash and marinate the fish pieces with turmeric and salt and fry them slightly in mustard oil.

To avoid curdling add ½ tsp of besan to your curd and beat and keep aside.

Then use it on the curry this will help to give the curry a smooth texture but the curd will not curdle.