Its time for another Bong Speciality….Rui Tomato. Fish and
rice being the lifeline of Bongs just can’t stay away from it for long. Also if
you are thinking about some fish preparation to break the monotony of rui
maacher patla jhol (rohu fish in thin curry) this is a superb option to
tantalize your taste buds. The gravy essentially thick is delish, the sweet and
sour taste balancing each other remarkably well with a perceptible jeera
(cumin) flavour adding a zing to the dish. I have done the tempering with kaalo
jeere (nigella seeds) and slit green chillies. You can also use Paanch Phoron (five
spices) instead which mingles pretty well with other aroma in it. Here goes the
recipe….
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Rui Tomato |
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| Rui Tomato |
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| Rui Tomato |
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| Rui Tomato |
Recipe:
Ingredients:
- 500
gms Rui maachh (Rohu fish pieces)
- 2
onions pasted
- 2
large red tomatoes pasted/pureed
- 3-4
cloves of garlic pasted
- 1 tsp
kaalo jeere (nigella seeds)
- 2 tsp
jeere (cumin seeds) paste
- 4-5
green chillies
- 2 tsp
turmeric powder
- 2 tsp
kashmiri red chilli powder
- 3 tsp
sugar
- Salt
to taste
- Mustard
oil as per requirement
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| Rui Tomato |
Procedure:
First make a smooth paste of onions and garlic together and
then tomatoes and jeere together in the mixie. Smear the fish pieces with
turmeric and salt. Heat oil in a skillet and fry the fish pieces, take out, keep
aside. Now temper with kaalo jeere and slit green chillies. Wait for the
crackle. Add sugar first, then add onion garlic paste, sauté for a few minutes,
add tomato jeere paste, keep stirring till the oil separates. Add turmeric,
kashmiri red chilli, salt and again stir for some more minutes. Add water about
1 cup and when it comes to a boil add the fish pieces, Cover and cook. When the
gravy thickens, turn off the flame. Serve garnished with green chillies…..
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