After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.
Ingredients for Doi Rui
- Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
- Curd (doi): 200 gm
- Green Chilli (kacha lanka): 3/4
- Turmeric powder (haluder guro): 1 ½ tsp
- Ginger paste ( aada baata): 1tbsp
- Chilli powder (sukhno lankar guro): 1 ½ tsp
- Onions (peyaj): 2
- Salt to taste
Preparation steps for Doi Rui
- Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
- Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
- Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
- Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
- A great smell from the kitchen tells you that your Doi Rui is done.
Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.
If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.
If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.
22 thoughts on “Doi Rui – Rohu in Yogurt”
Excilent. Thank you for help me.again I will disturb u.
I constantly spent my half an hour to read this website’s content daily along with a
mug of coffee.
I’ve just followed your recipe without addition and alternation. It was just great in taste. Ami prothom na fry kora fish eto bhalo khelam. Thanks for your recipe.
I just prepared doi rui today.But,I did not add turmeric or chilli.It tasted great…
My recipe:Heat mustard oil,put jeeraa(whole) and some crushed garam masala.Put grated onion and ginger and fry till golden brown.Now,remove the pan from heat and add whipped curd…(It prevents the yoghurt from curdling).saute.add chopped green chillies,salt and sugar.Now add the pieces of fried fish.Add some water if needed.(I did a small experiment by adding a bit of milk to give it a creamier texture).saute.drizzle some more garam masala and a bit of ghee for flavour.Serve with steamed basmati rice.
I have noticed in almost all rui mach preparation v dont garlic…does it taste bad if I add….
Tripti you can add garlic to rui maach. But, I generally skip it because of two reasons – garlic has a pungent flavor and it subdues the other flavors; also it makes the gravy very rich.
perfect for bachelor cooking. Quick (but i take more time eating fish as compared to preparing it) simple,a recipe that doesn’t require frying the fish (less oily, keeps you from a cookware from cleaning), & more healthy (+on of curd).ingredients are all easy to get (you don’t need to go to the supermarket etc.your local grocery can cater it all)
Addition of curd renders it sour for dinner, if you prepared it for lunch(we generally have to manage without refrigeration.heating helps or not, idk-never tried.sounds wired but many bachelors follow the practice.don’t worry heating it at or above 100°C or above, bringing it to a boil and letting it bill vigorously for a minute or two will make it practically 100% safe.
Thanks a lot dear unknown unknown, its really helpful for me!
I am a new cook. Sob mach gulo bhenge geche while frying….
Macher ekdam jal jhariye tate holud nun makhiye niyo, and little bit of atta. Tel khub garam haye gele tar por-e mach bhejo. R ekta side puro bhaja na hawar age otake narabe na
Darun hoyeche …………..
GREAT DISH AND THANKS A LOT U GUYS ROCK.
just one query do you put any kind of phoron in it, i mean jeera, whole garam masala or paanch phoron?
As such I don’t put any phoron. Jeera is used during the preparationa nd if you wish you can put in little garam masala just before taking it out of the flame.
Thank you for posting this recipe! My mom and I have a question. How do you prevent the yogurt from curdling in the pan (when using your “Alternative” recipe)? We would appreciate hearing your thoughts. Thanks!
This is very hot info. I think I’ll share it on Digg.
Thanks for visiting. I hope the doi rui turns out great from your kitchen.
just what i needed!