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