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Rui maacher doi maach Recipe

Rui maacher doi maach is a popular Indian Snack
Author :
 
On :
Tuesday, 22 November, 2016
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Rui maacher doi maach is a delicious Bengali recipe made in yoghurt base. The non-vegetarian recipe is famous one in Kolkata especially and people love to enjoy it as a snack.

The Indian recipe is great for fish lovers and is made from large pieces of rui fish. You can also learn how to make it at home by following our authentic recipe guide. The snack recipe is made as one dish in yoghurt based gravy.

You can take large pieces of any white fleshy fish if you don’t have rui. The fish is cooked in pan along with other spices and blended curd. It is simmered to perfection until the gravy coats the fish pieces.

Ingredients

  • 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
  • How to Make Rui maacher doi maach:

    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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