Rui maacher doi maach

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 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

  • Fry the fish in hot oil until just brown. Keep aside after draining well.
  • 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.
  • Add the onion paste and all the other masala pastes. Stir and fry till masala changes colour.
  • Sprinkle with a little water as you fry masala. Blending the curd well with water, pour into karahi through a sieve. Simmer gently.
  • Add salt, sugar and green chillies. Simmer, stirring for 5 mins.
  • Add the fried fish, placing in one layer in the karahi. Spoon gravy over fish. Sprinkle with raisins.
  • 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.
  • Note:
  • Heat should be carefully controlled when cooking the fish. If cooked over high heat, the gravy will curdle.
  • It is also difficult to stir the pan without breaking the fish during the final stages of cooking.