Rui fish curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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  • 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.