Lau Rui Mach Curry

    50 mins

    Lau ( Bengali/Indian gourd) is usually cooked in such a way so that the slightly sweet taste of can be still felt. This dish is not very spicy, and the Rui fish is a great compliment to the lau. It is cooked when lau becomes widely available, and is eaten with plain white rice.

    Dhaka, Bangladesh
    5 people made this

    Serves: 5 

    • 6 Rui fish pieces
    • Salt as needed
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chilli powder
    • 2-3 tablespoons of oil
    • 1 cup sliced onions
    • Water as needed
    • Half of a medium sized lau ( Bengali or Indian gourd)
    • A few coriander leaves for garnishing
    • 3-4 green chillies, cut in half along the length for garnishing

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cover the fish pieces with salt, half teaspoon of turmeric and red chilli powders.
    2. Heat 2 tablespoons of oil and fry the fish pieces for a bit and set aside.
    3. If there is enough oil remaining in the pan after removing the fish pieces, then add the sliced onions. However, if needed, add another tablespoon of oil to fry the onions.
    4. Add salt, turmeric and red chilli powders with 2 cups of water. Stir and allow the mixture to bubble.
    5. Now add the lau pieces, stir and lower the heat. Put the lid on for 10 minutes.
    6. Check in between if the lau has become a bit soft.
    7. Add the fried fish pieces and put the lid back on for 5 more minutes.
    8. Garnish with coriander leaves and green chillies.

    Serving suggestion

    Serve with plain white rice

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