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Rui maacher doi maach

Rui maacher doi maach is a popular Indian Snack
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Technique :
One Dish
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Servings :
Serves 4
Rated 3 based on 100 votes


4-6 large pieces of rui or any white-flesh fish

oil for frying fish

2-3 tbsp. - Ghee

Bay Leaves

1 onion, halved and minced

2 Onions ground to a paste

1/2 tsp - Turmeric paste

1 tbsp. - Ginger paste

1/8 tsp - Garlic paste

1/2 cup Curd blended with one cup of water

salt to taste

1-2 tsp - Sugar

6-8 green chillies, slit

a few raisins, soaked in water

Garam Masala


  1. Fry the fish in hot oil until just brown. Keep aside after draining well.
  2. In a pan (karai), heat ghee and add the bay leaves and garam masala. Stir fry for a couple of mins. Then add sliced onion. Fry stirring from time to time until onions turn brown but are still soft.
  3. Add the onion paste and all the other masala pastes. Stir and fry till masala changes colour.
  4. Sprinkle with a little water as you fry masala. Blending the curd well with water, pour into karahi through a sieve. Simmer gently.
  5. Add salt, sugar and green chillies. Simmer, stirring for 5 mins.
  6. Add the fried fish, placing in one layer in the karahi. Spoon gravy over fish. Sprinkle with raisins.
  7. Simmer over a very gentle fire shaking karai from time to time until fish is quite cooked, gravy has thickened and oil risen to the surface.
  8. Note:
  9. Heat should be carefully controlled when cooking the fish. If cooked over high heat, the gravy will curdle.
  10. It is also difficult to stir the pan without breaking the fish during the final stages of cooking.

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J Sharmilee

J Sharmilee

Sharmilee is passionate about her blog Sharmis Passions that contains recipes for healthy food, low fat baked goodies and tips on food photography.

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