RUI MACHER TEL JHAL
INTRODUCTION
Welcome to CuisineGhar kitchen.
Today, I am going to share a rui (Rohu) fish recipe. Often, we get bored eating the same recipe repeatedly so I have tried to cook an old and popular rui fish recipe differently. Hope you like the taste and look.
SERVING: 6 servings
COOKING TIME: 45min (approx.)
CALORIES COUNTS: 120 Calories (approx.) / 100g serving
INGREDIENTS
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rui (rohu) fish- 6pcs (550g)
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onion- 350g
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ginger- 25g
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salt to taste
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garlic- 6cloves
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tomato- 1pc (big)
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green chilli- 4pcs
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big red chilli- 4pcs
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mustard oil- 150ml
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soy sauce- ½Tbsp
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chilli sauce- 1Tbsp
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tomato sauce- 1Tbsp
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cumin powder- 1tsp
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turmeric powder- 2tsp
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red chilli powder- 1½tsp
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fresh coriander leaves- 5g
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green/red chilli- 2pcs (optional)
DIRECTIONS
At first, we need to roughly chopped all the vegetables and fry in mustard oil. Switch on gas flame, place a frying pan, add mustard oil (25ml), heat the oil, add the chopped vegetables and salt to taste. Cook the vegetables (10-12min) or until the colour of onions turned to light pink and nice aroma can smell. Switch off the gas and transfer the fried vegetables into a bowl. Leave it in the open air to cool down. Make a paste using an electric mixer or stone grinder.
Next, we need to make a paste. Take a small bowl, add water (¼cup), turmeric powder (1tsp), red chilli powder (1tsp) and cumin powder (1tsp), stair with a spoon and make a paste. Keep it aside.
Take another bowl, add tomato sauce (1Tbsp), chilli sauce (1Tbsp) and soy sauce (½Tbsp), stair with a spoon and make a paste. Keep it aside.
Marinate the rui fish with salt to taste, turmeric powder (1tsp) and chilli powder (½tsp). Gently massage the fish with hand and apply a thin coat of the spices and fry in hot oil. Switch on gas flame, add mustard oil (100ml) and heat the oil until you can see smoke coming out from the oil. Place the fish into the hot oil and fry both sides of the fish until golden brown. Switch off the gas flame and transfer the fried fish into another bowl. Keep it aside.
On the same frying pan, add mustard oil (25ml) if required (total oil on the pan should be 50ml approx.). Add fried vegetables paste, which was made earlier and cook it further for 3-4min, add spices paste, which was made earlier and salt to taste and cook it further for 3-4min and cover with a lid. After 3-4 min of cooking, you can see that colour of the masala will change and oil surfaced over the masala. Add the sauce paste, which was made earlier and mix with the gravy, it will change colour of the gravy and taste as well. Add water (1cup) and wait until the gravy will boil, add fried fish and gently mix the gravy with the fish. Cover with a lid and cook it further for 7-8min or until the fish is fully cooked. Finally, garnish it with fresh chopped coriander leaves (5g) and green/red chilli (2pcs), which is optional. Rui Macher Tel Jhal recipe is ready to serve. It goes well with steam rice.
TIP
Before you refrigerate a masala paste, put a layer of edible oil on top of the paste. It will help to store the paste for a longer time and not easily dry.
