Rui Maach Recipe | Rohu Fish Recipe
Rui Maach Recipe: As a housewife who loves cooking, I am always on the lookout for new and delicious recipes to try at home. And when it comes to fish dishes, Rui Maach is one of my absolute favorites. The aroma of freshly cooked fish and spices, the flaky and juicy texture, and the flavorful taste are just irresistible. It’s a simple yet tasty dish that can be made with a few ingredients and is perfect for a family dinner or a weekend lunch.
What is Rui Maach?
Rui Maach is a traditional Bengali fish dish made with Rohu fish, which is a freshwater fish found in the rivers of East and South Asia. The fish is cooked in a spicy, tangy and flavorful gravy made with a blend of spices and tomato puree. It’s a popular dish in East India and is usually served with steamed rice. The fish is usually deep-fried until golden and crispy, then simmered in the spicy tomato-based sauce until cooked through.
Variations of Rui Maach
- Rui Maach Jhol: This is a light and brothy version of Rui Maach, where the fish is cooked in a lighter and soupy gravy, perfect for a summer evening.
- Doi Rui Maach: This is a tangy and yogurt-based version of Rui Maach, where the gravy is made with yogurt and spices, and the fish is simmered in it until cooked through.
- Rui Maach Fry: This is a dry version of Rui Maach, where the fish is shallow-fried with spices and served with a simple salad or chutney.
- Kasha Rui Maach: This is a dry and slightly spicy version of Rui Maach, where the spices are roasted and then added to the shallow-fried fish, creating a rich and aromatic dish.
Nutrition – Rui Maach
Rui Maach is a rich source of protein and omega-3 fatty acids, which are essential for a healthy heart and brain. The spices used in the dish have numerous health benefits, including aiding digestion, boosting immunity and reducing inflammation.
Step by Step Rui Maach Recipe
Rui Maach Recipe
Ingredients
To Marinate Fish
- 4 fish fillets fresh -rui or frozen -any
- 2 tsp oil mustard oil or any vegetable oil
- 1/3 tsp turmeric powder
- ¼ tsp salt
For Curry / Gravy
- 2 tsp oil mustard oil or any vegetable oil
- 1 tsp nigella seeds/ kalonji
- ½ tsp Cumin (Jeera)
- 1 inch ginger finely chopped
- 4-5 cloves garlic finely chopped
- 2 green chillies finely chopped
- ½ tsp turmeric powder
- Salt
- ½ tsp coriander powder
- ½ tsp Red Chilli Powder
- 2 Tomato finely chopped
- 1 cup cauliflower / gobi chop into small florets (fresh or frozen)
- ½ cup Green peas fresh or frozen
- 1 Potatoes peeled & chop into cubes
- 2 cup water
- coriander leaves / cilantro for garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- If you are using frozen fish, thaw them in the fridge in an airtight container overnight or leave at kitchen counter at cold water. Keep changing the water when it comes at room temperature.
- Finely chop tomatoes, ginger, garlic and coriander for further use in the recipe. Keep aside.
- You can also use 1 tbsp ginger garlic paste in place of finely chopped ginger and garlic.
Cooking
- Heat 2 tsp oil in a pan (preferably non stick pan) over low to medium flame and place marinated fish in the pan.
- Cook fish for 2-3 minutes and then carefully flip to another side. Continue cooking for next 2-3 minutes or until fish is cooked 80-90%. Cover the pan for faster cooking.
- Remove the fish from the pan in a separate bowl.
- In the same pan, add 2 tsp oil and nigella seeds along with cumin seeds. Let the seeds splutter for few seconds.
- Then, add chopped ginger and garlic. Saute for few seconds until raw smell goes away.
- Next, add potato, cauliflower and green peas. Saute for 2-3 minutes to coat vegetables with ginger and garlic.
- Then, add tomatoes, green chili, coriander powder, salt, turmeric powder and red chili powder.
- Cover and cook on low flame for 6-7 minutes or until vegetables are cooked completely.
- Now, pour water as required depending how thick or thin you want the gravy consistency. Bring it to boil.
- Once gravy starts to boil, add cooked fish in the pan. Shake the pan so that fish can coat with the gravy.
- Cover and simmer for next 2-3 minutes more.
- Check the salt and adjust accordingly.
- Switch off the flame and garnish with coriander or cilantro. Serve Rui Macher Jhol with rice or roti.
Equipment Used for This Recipe
Notes & Tips
- If you are also at a place where fresh fish is not easily available, then use frozen fish for the recipe. Make sure to thaw it completely and soak excess water with tissue paper before marinating.
- Adjust salt and spices as per your taste preference.
- You can also add garam masala at the end before serving for strong taste profile.
- Leftover Rui Macher Jhol can be stored in the refrigerator for up to 1-2 days.
Nutrition Information (Note: Approximate)
FAQs – Rui Maach Recipe
What is Rui Maach?
Rui Maach is a popular Bengali dish made with the freshwater fish, Rui (also known as Rohu) that is cooked in a spicy, flavorful tomato-based sauce. This dish is a staple in Bengali cuisine and is often enjoyed with rice.
What are the ingredients used in Rui Maach?
The ingredients used in Rui Maach include Rui fish, onions, ginger, garlic, tomatoes, mustard seeds, green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, salt, and vegetable oil.
What is the cooking process of Rui Maach?
The cooking process of Rui Maach involves marinating the fish in spices, frying it until crispy, and then cooking it in a spicy tomato-based sauce. The dish is finished with a sprinkle of fresh coriander leaves for added flavor and aroma.
How many servings does the recipe yield?
The recipe for Rui Maach typically yields 4 servings.
What is the nutritional value of Rui Maach?
Rui Maach is a protein-rich dish that is also a good source of vitamins and minerals, such as vitamins B6 and B12, potassium, and phosphorus. However, it should be consumed in moderation as it is also high in unhealthy fats and cholesterol.
What are some variations of Rui Maach?
Some variations of Rui Maach include adding different spices or vegetables to the sauce, such as coconut or eggplant, or cooking the dish in a mustard-based sauce instead of a tomato-based sauce.
What are some tips for making the perfect Rui Maach?
For the perfect Rui Maach, it is important to marinate the fish for at least 30 minutes before cooking, to fry the fish until crispy, and to use high-quality spices for the best flavor. Additionally, it is recommended to use fresh, high-quality fish for the best taste and texture.
For more, check out our recipes section or other Articles.
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