Irina’s Rui Dopeyaja Bhaji

    Irina’s Rui Dopeyaja Bhaji

    3saves
    50min


    1 person made this

    About this recipe: Rui Mach Dopeyaja Bhaji is a typical fish fry in the Bengal that is quite spicy and is usually a bit gravy. It is eaten with plain white rice.

    BengaliFoodie Dhaka, Bangladesh

    Ingredients
    Serves: 5 

    • ½ kg Rui Fish cut into several pieces
    • Salt as needed
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • vegetable oil as needed
    • ¼ cup sliced onions
    • ½ teaspoon ginger paste
    • ½ teaspoon garlic paste
    • 6-7 green chilies cut in half along the length
    • 2 bay leaves
    • water as needed
    • ½ teaspoon cumin powder

    Directions
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Cover the fish pieces with salt, 1/2 teaspoon turmeric and red chilli powders. Set aside for 10 minutes.
    2. Heat 6 tablespoon oil on a pan. Fry the fish pieces slightly, and set aside.
    3. Add 2 tablespoon oil on the pan and fry the sliced onions until light brown.
    4. Add ginger and garlic pastes, 1/2teaspoons of the turmeric and red chilli powders, green chillies and bay leaves. Pour in 1/4cup water and stir until the spices form a light gravy, and the oil starts simmering on top.
    5. Again add 1/2 cup water and when the water boils, add the fish pieces.
    6. Lower the heat and put the lid on for 2 minutes. In between take the lid out, and reverse the fish sides so that all sides of the fish are cooked.
    7. When the water dries up to preferred thickness of the gravy, sprinkle the cumin powder.

    Serving suggestion

    Serve with plain white rice

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    Reviews (1)

    1

    Very easy to make, very tasty result. I liked the addition of the ground cumin when cooking was almost complete, made the gravy flavour different from the normal. Born and living in England I had no idea what type of fish Rui is, so I used haddock fillets. When I try it again, which I will, I possibly see how it works with either trout or herring - 19 May 2013

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