Bengali cuisine
tender coconut
rui fish
Intermediate
For 4 people

Rui Fish in Tender Coconut Gravy: Authentic Daab Rui

 

Rui or rohu is a freshwater carp native to rivers in South Asia. Its mildly sweet flesh works beautifully with the delicate flavours of tender coconut in this traditional Bengali preparation. While restaurants often serve Daab Rui in tender coconut shells, it tastes just as good when cooked in a regular pan. The peanuts add a pleasant crunch and nuttiness that complements the silky, spiced coconut gravy. Mustard oil lends its characteristic pungency, but any neutral oil can be substituted.

Ingredients

  • Rui fish (cut into steaks)

    500 g
  • Onions (finely chopped)

    2 large
  • Garlic cloves

    5-6
  • Raw peanuts

    30 g
  • Dried red chillies

    4-5
  • Tender coconut flesh (scraped)

    100 g
  • Salt

    1½ tsp, divided
  • Lemon juice

    2 tbsp
  • Sunrise Haldi Powder

    1 tsp, divided
  • Mustard oil

    60 mL, divided
  • Sunrise Jeera Seeds

    1 tsp
  • Sunrise Kali Mirch (ground)

    ½ tsp
  • Sunrise Kashmiri Mirch Powder

    2 tsp
  • Sugar

    1 pinch
  • Tender coconut water

    200 mL, divided

Sunrise tip: To devein the rui fish, make a shallow cut along the dark vein on the back of the fillet using the tip of a sharp knife. Use tweezers to grasp the end of the vein and pull it out. Wipe the fillet with a damp paper towel to remove any remaining dark bits.

 

Steps

Step 1: Marinate the fish

Time: 5 minutes

In a large bowl, mix together ½ tsp salt, the lemon juice, and ½ tsp Sunrise Haldi Powder. Add the fish steaks and gently rub the marinade all over. Cover and refrigerate for 20 minutes.

 

Step 2: Fry the fish

Time: 10 minutes

Heat 3 tbsp mustard oil in a kadai or wok over medium-high heat until shimmering. Shake off the excess marinade and slide in the fish steaks. Fry for 2 minutes on each side until lightly golden. Remove with a slotted spoon and set aside.

 

Step 3: Make the peanut-spice paste

Time: 10 minutes

In the same oil, fry the peanuts and whole red chillies for 1-2 minutes until toasted. Tip into a small blender jar.

Add the chopped onions and garlic cloves. Blitz everything to a smooth paste, adding a splash of water if needed.

 

Step 4: Make the coconut paste

Time: 5 minutes

Scrape the tender white flesh from the coconuts. Grind it to a fine paste along with ¼ cup of the coconut water. Set aside.

 

Step 5: Make the gravy

Time: 15 minutes

Heat the remaining mustard oil in the same pan. Temper with dried red chillies, Sunrise Jeera seeds, and Sunrise Kali Mirch peppercorns. Let them sizzle for a few seconds.

Stir in the peanut-onion paste. Sauté for 5 minutes until the raw smell disappears and the oil starts to separate at the sides.

Add the coconut paste, salt, sugar, remaining Sunrise Haldi Powder, and Sunrise Kashmiri Mirch Powder. Cook for 2 minutes more.

Pour in ½ cup coconut water. Mix well and simmer for 5 minutes. If the gravy looks dry, add a little more coconut water to loosen it.

 

Step 6: Finish the dish

Time: 10 minutes

Slide in the fried fish steaks and spoon the gravy all over to coat them well. Cover and steam for 5-8 minutes until the fish is cooked through.

Serve piping hot, with the gravy spooned over steamed rice.

 

Goes Best With

  • Side Dish: Begun bhaja (fried aubergine slices), Aloo bhaja (spiced potato fry)

  • Accompaniment: Steamed rice, Roti, Paratha