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

• 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.