Ingredients

• 250 gms - rui fish (any white fleshed fish may be substituted)
• 4 potatoes
• 1 onion, halved and sliced fine
• 1/2 tbsp - turmeric paste
• 1 tsp - chilli paste
• 1 tsp - ginger paste
• 1/2 tsp - garlic paste
• 1 onion ground to a paste
• 4 bay leaves
• Salt and sugar to taste
• Oil for frying fish and potatoes
• 2 tbsp - ghee

How to Make Rui fish curry

• Cut fish into four large pieces.
• Peel and quarter potatoes.
• Rub the fish with a little turmeric and salt and fry in smoking hot oil until light brown.
• Fry the potatoes in oil till just brown.
• Drain excess oil from pan.
• Heat ghee in the same pan.
• Add bay leaves and garam masala.
• Stir and fry for a couple of minutes and then add the sliced onion.
• Fry till limp but quite brown.
• Add all the masala pastes including onion.
• Stir fry adding a sprinkling of water as necessary until masalas look cooked and have changed colour.
• Add 2 cups water, stir and add the fried potatoes.
• Cover and simmer until potatoes are two-thirds done.
• Stir in the fish and simmer until both fish and potatoes are cooked and there is only a thick gravy in the pan. A good accompaniment with rice, ghee bhat.