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    Fish curry
    Bengali cuisine
    Tomato Gravy
    Intermediate
    For 2 people

    Tangy Tomato Dhonepata Rui Bengali Fish Curry


    Tomato Dhonepata Rui is an aromatic Bengali fish curry where tender rui fish is simmered in a flavourful tomato and coriander gravy. The tanginess of tomatoes blends beautifully with the pungency of fresh coriander leaves, green chillies and garlic. Warming spices like turmeric add depth. The result is a light yet luscious curry that's perfect with steamed rice. While it requires some prep, the actual cooking is quite straightforward.

    Ingredients

    • Sunrise Machher Jhol Masala

      2 tsp

    • Rui Fish

      2 to 3 pieces

    • Onion (finely chopped)

      1 medium

    • Panch Phoron

      1 tsp

    • Ginger Paste

      2 tsp

    • Sunrise Mustard Oil

      for frying, 20 ml for cooking

    • Green Chillies (slitted)

      3 to 4

    • Sunrise Turmeric Powder

      2 tsp for marination, 2 tsp for cooking

    • Tomato (diced)

      1 large

    • Coriander Leaves (finely chopped)

      to garnish

    • Salt

      to taste

    • Water

      as required

    Sunrise tip: For enhanced flavour, sprinkle a pinch of sugar while cooking the tomato puree. This balances the acidity and brings out the natural sweetness of tomatoes.

     

    Steps

    Step 1: Marinate the fish

    Time: 10 minutes

    Rinse the rui pieces well and pat them dry. Rub Sunrise Turmeric powder and salt. Set aside to marinate for 5 minutes.

     

    Step 2: Fry the fish

    Time: 10 minutes

    Heat 2 tbsp mustard oil in a deep pan. Gently slide in the marinated fish pieces and fry on medium heat for 2-3 minutes per side until lightly golden. Remove and set aside.

     

    Step 3: Prepare the gravy base

    Time: 10 minutes

    In the same oil, add panch phoron, finely chopped onions and sauté on medium heat for 2-3 minutes until softened and light brown.

    Add the ginger paste, slitted green chillies, Sunrise Turmeric powder, diced tomato and cook for 2-3 minutes more until fragrant.

    Add Sunrise Machher Jhol Masala, water, salt to taste and stir properly for few minutes.

     

    Step 4: Add the fried fish pieces

    Time: 10 minutes

    Gently slide in the fried fish pieces to the curry. Cook for 5 minutes.

    Cover and simmer on low heat for 8-10 minutes until the fish is cooked through. Taste and adjust salt if needed. Remove from heat.

     

    Step 5: Garnish and serve

    Time: 5 minutes

    Garnish the Tomato Dhonepata Rui with freshly chopped coriander leaves.

    Serve hot with steamed rice. Enjoy!

     

    Goes Best With

    • Accompaniment: Steamed rice