Rui mach’er dopiaza
Ingredients:
Rui fish-5-6 pieces
3-4 medium size onion
2 fat garlic cloves
1 tsp of chopped ginger
Following to be made into a thick paste with ¼ cup of water
2-3 tbs of cumin powder
1 tbs of coriander powder
2-3 tbs of meat curry masala (optional)
2 tsp of turmeric powder
2-3 tsp of red pepper powder
1 tsp of salt
2 tsp of black pepper powder
½ tsp of sugar
Some cinnamon pieces from 1 stick of cinnamon
2 cardamom pods
5-6 black pepper
Cooking oil-2-3 tbs+ for frying fish pieces
Salt as per taste
Preperation:
Prepare the fish-marinating in turmeric powder and salt
Then deep fry them in hot oil for 3-4 mints each side. Take out and drain in tissue paper.
Heat oil; add in cinnamon pieces, black pepper, and cardamom pods. Add in sugar.
Add chopped garlic and ginger.
Fry it well for 1-2 mints at med-high
Add chopped onions. Fry till they change color.
Make a thick paste in ¼ cup of water. Add in turmeric powder, red pepper powder, cumin and coriander powder, black pepper powder and meat curry masala powder (optional) and salt.
Now add the thick masala paste to it.
Fry it well for 9-10 mints med flame, if you need, add little bit of more oil. This step is crucial so don’t hurry up otherwise over burnt masala wont taste well.
Fry another 5 -7 mints till the masala paste changes to dark colour gravy.
Add about 1-1 ½ cup of lukewarm water.
Let the gravy come to one boil, add the fried fish pieces.
Add 2tbs of cream. Lower the flame and cook for 10-15 mints till they turn dry or we say in Bengali “Makha-makha”.
Enjoy with warm cooked rice.
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