Rui Machher Korma Or Rohu Fish In A Creamy Yogurt Based Gravy

Name: Rui Machher Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Bengali

Fish & SeaFood
Feb 16, 2014
Moumita Ghosh
109 Likes

Rohu OR Rui Fish is a regular fish in Bengali cuisine. Most of the Bengalis have fish in their every day lunch menu. And Rui Or Rohu is the most common fish in daily cuisine. But most of the time this rohu fish is cooked in a very simple way with vegetables and little spices. Mild curry which is very well known as "Machher Jhol" is prepared with Rui fish. This is absolutely fine for daily meal. But when guests come, we need to prepare little different kind of fish dishes. So we prepare "Rui Machher Kaliya". But this also became quit a common dish for guests. So I tried this little different type gravy and it came out fingr licking good. This Rohu Korma has become one of my best dish to my guests.

Today I am going to share the recipe of "Rui Machher Korma" with my followers. This is a very different kind of Rui fish recipe with creamy yogurt based gravy. Poppy seeds and cashew are used in this gravy. This dish should be served with plain steamed rice and cucumber salad. Here is the recipe...

Details

Yields

4 serving(s)

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Time

Preperation
15 Minutes

Cooking
30 Minutes

Non-Vegeterian

Services

Cooking Level
Medium

Meal Type
Lunch

Cuisine
Bengali

Ingredients of Rui Machher Korma

For the marinating of the fish:

Rohu Or Rui Or Katla Fish - 8 pieces
Turmeric Powder - 1 teaspoon
Salt - 1 teaspoon

For the gravy :

Vegetable Oil - 4 tablespoons
Radhuni Or Celery seeds - 1/2 teaspoon
Methi Or Fenugreek seeds - 5 to 6
Cinnamon stick - 1,Green Cardamom Pods - 2 to 3, Cloves - 3 to 4, Bay leaf - 1
Onion - 1 small Or 1/2 medium
Ginger - 1 tablespoon chopped
Green chilies - 3 to 4, adjust to your taste
Poppy seed - 1 tablespoon
Cashew, whole- 6 to 8
Mouri Or Snauf Or Fennel Seeds - 1 teaspoon
Whole Cumin - 1/2 teaspoon
Kishmis - 8 to 10
Turmeric - 1/2 teaspoon
Kashmiri Red Chili powder - 1 teaspoon
Sour Curd Or Plain Yogurt - 1/2 cup
Ghee - 1 tablespoon
Garam Masala Powder - 1/2 teaspoon

Directions to make Rui Machher Korma in steps

Steps

Make a fine paste with onion, green chili & ginger and keep into another bowl for further use.

Make another paste with poppy seeds, cashew, mouri, cumin seeds, kismis and keep this paste too aside for further use. This poppy seeds paste can be made dry or wet.

Take the curd in a bowl and beat well with a fork, and the curd should be at the room temperature. Otherwise the curd can be curdled when you add it to the pan.

Clean and wash the fish pieces, pat dry them and put into a plate. Sprinkle salt and turmeric powder on the pieces and rub with the fish pieces and keep aside.

Heat vegetable oil in a non-stick pan. Add the fish to the hot oil and fry them till golden brown on both sides. Take the fried fish out of the pan and put into a bowl.

In the same oil, add 1 or 2 tablespoons of Vegetable oil if needed. Add cinnamon, cardamom, cloves, bay leaf to the oil and fry the whole spices till a nice mild aroma comes from the spices.

Add methi & radhuni to the oil. Add the onion paste to the pan & fry till the paste becomes lightly brown & oil oozes from the mixture.

Now add the poppy seed & other spices paste to the pan and fry again for 3 to 4 minutes. Sprinkle some water while frying to prevent the masala get burnt from the bottom.

Add turmeric, kashmiri red chili powder to the pan and fry with the masala. Now add the beaten curd to the pan. Add the fried fish pieces and 1 cup of warm water the the pan. Adjust salt and sugar.

Cover the pan and let the gravy boil for 5 minutes on medium heat. Open the cover, turn off the heat, sprinkle ghee & garam masala powder on the Korma and serve with plain rice.

You may granish the korma with green chilies.

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More Pictures to show the delicacy

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