Rui Fish-Lemon Leaf Curry
Rui fish with lemon leaf curry is a delectable Bengali dish that combines the delicate flavors of Rui fish with the refreshing aroma of lemon leaves. Rui, also known as Rohu, is a popular freshwater fish in Bengali cuisine.
Rui fish with lemon leaf curry is typically served hot with steamed rice, which helps to balance the flavors of the curry. It is a delightful dish that showcases the natural flavors of the fish and the vibrant aroma of the lemon leaves.
The combination of tender Rui fish, fragrant lemon leaves, and aromatic spices makes this curry a delightful addition to any Bengali meal. Its tangy and refreshing flavors make it a favorite among fish lovers, offering a delightful burst of taste with every bite.
Contributors Bio
Since childhood, I have never seen my mother taking a break from the kitchen. During the first wave of COVID, my mother contracted the virus and had to take a break from cooking. Throughout my life, whenever I have been sick, I have found solace in my mother’s fish curry. This time, when I had to cook for my mother, I discovered nothing of Bengali cuisine that I had never known before. I tried my best to follow the recipe as I heard it from my mother, so that she could at least have something to eat despite being sick. Even though the first attempt may not have been perfect, my mother struggled to eat it. She had great satisfaction in enjoying the fish curry with lemon leaves again. Since then, my interest in cooking has grown. I am slowly learning the intricacies of Bengali cuisine from my mother and falling in love with it.
ছোটবেলা থেকে এই অবধি মাকে কখনো রান্নাঘর থেকে ছুটি নিতে দেখিনি। এই প্রথম কোভিডের সময় মা রান্নাঘর থেকে ছুটি নিয়েছিলেন কোভিডে আক্রান্ত হয়ে। সারাজীবন যখনই জ্বরে ভুগেছি মায়ের হাতের মাছের ঝোল খেয়ে সেরে উঠেছি। এবার যখন মায়ের জন্য রাঁধতে গেলাম- আবিষ্কার করলাম বাঙালি রান্নার “র”-ও জানি না। মা যাতে জ্বরের মুখে কিছু অন্তত খেতে পারে সেজন্য মায়ের কাছ থেকেই রেসিপি শুনে শুনে এটা সেটা রান্না করার চেষ্টা করতাম। প্রথমদিকের খাবার খুব একটা উপাদেয় না হলেও মা কষ্ট করে খেয়ে নিতেন। এই লেবুপাতা আর মাছের ঝোল প্রথমবারের মতো তৃপ্তি করে খেয়েছিলেন তিনি। সেই থেকে রান্নার প্রতি আগ্রহ। মায়ের হাত ধরে বাঙালি খাবারের খুঁটিনাটি শিখছি এখন ধীরে ধীরে আর ভালোবাসছি।
Ingredients
- 1/2 cup mustard oil
- 1/2 tsp kalojeera/nigella seed
- 1 tsp turmeric powder
- 1 tsp chilli powder
- salt to taste
- coriander-cumin-cinnamon-cumin powder
- 5-7 green chilli
- 6-7 lemon leaf
- 5-6 pcs Rui fish
- 2 potatoes
Instructions
- Heat mustard oil and add kalojeera to it.
- Then, fry the Rui fish coated with salt-turmeric-chilli powder mixture.
- Next, fry the lightly salted potato pieces
- Add a little mustard oil and mix it with turmeric powder, chili powder, cumin powder, and a small amount of water. If the mixture becomes too dry, add some warm water.
- Finally, add fish, potato, and salt to taste.
- Crush two potatoes and mix them with the curry. Add salt to taste.
- When the curry starts boiling, garnish it with a little mustard oil and lemon leaf, and let it simmer for another five minutes.
- Before removing from heat, sprinkle a mixture of coriander-cumin-cinnamon-cumin powder on top.
- Ready to serve
