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Home Other Regions Bengali Rui with Mustard - Carp Curry

Rui with Mustard - Carp Curry

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Quantity Measure: Ingredient Description:
300 Grammes Carp Fish - Bengali Rui Cut in six pieces
7-8 Medium Chillies Green
1 Tablespoon Garlic Paste
1 Teaspoon Ginger Paste
2 Tablespoon Milk
3/4 Teacup Mustard Oil For Frying
2 Teaspoon Mustard Seed
  As Required Salt to taste
4 Tablespoon Teel. (Sesame Seeds) Roasted and powdered
1 Pinch Turmeric Powder


 Wash the fish pieces and rub salt and turmeric. Heat oil in a pan, fry the fishes lightly, remove and set aside. Grind Sesame, 2 chilies and mustard together.
Heat oil in pan add ginger and garlic paste and the slit chilies. Fry. Mix half spoon of mustard paste with milk and little water and add to the pan.
Add the fried fish. To a cup of water mix the chili, mustard and sesame paste and pour it over the simmering fish. Cover the pan for some minutes.
Add salt according to taste. Boil the contents for 2-3 mins

Rui - Carp Fish.   Shevte, Mullets, fall in this category.

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