The Bangladeshi Kitchen

Rui fish in a spicy tomato and onion sauce

This rui fish (Labeo rohita) is a fish of the carp family and commonly found in the rivers and ponds of Bangladesh. This fish is considered a delicacy in Bangladesh.


  • 2 lbs of rui steaks
  • 2 1/4 tsp salt
  • 1 1/2 tsp red chili powder
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1 tsp paanch phoron
  • One large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2-3 green chilis, slit lengthwise
  • 3 tablespoons of cooking oil
  • One 8 oz can of chopped tomatoes
  • 1/2 cup water


  1. Pat the steaks dry and rub them down with the 1/2 tsp of turmeric, red chilli powder and salt.
  2. In a cooking pot, heat the oil over medium high heat
  3. When hot, fry the fish steaks until lightly brown
  4. Remove the fish from the pot and set aside
  5. Add the paanch phoron to the oil and stir
  6. As soonn as the paanch phoron starts to splutter, add in the onions, garlic and green chilis
  7. Stir and fry until the onions turn slightly brown
  8. Add in the remaining turmeric and red chili powder and fry for an additional 3-4 minutes
  9. Add the tomatoes and fry for 5-7 minutes until soft
  10. Add the cumin powder and fry for another 2-3 minutes
  11. Turn heat down to medium
  12. Using a spoon make room in the middle of the dish for the fish steaks by moving the tomato and onion mixture to the edge of the pot
  13. Gently put the fried fish steaks back into the pot
  14. Spoon over the fish some of the tomato and onion mixture from the side
  15. Add in the water and cook covered for an additional 20 minutes
  16. Serve over white rice

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