Rui fish is a very common fish in the Bengal. It is made in many different ways, and fish fry is one of the easy recipes amongst all. This dish is spicy and has a thick gravy. It is served with plain white rice.
Cover and mix the Rui fish pieces with just pinches of turmeric and red chilli powders and salt.
Heat 2 tablespoons of oil in a pan and fry the Rui fishes just slightly. Set aside for the fishes to cool.
In the same pan, fry the sliced garlic. Also add half of the onion slices. When the onions and garlic turn golden brown, add the cumin and the ginger paste. Sprinkle the salt, red chilli and turmeric powders. Add 1/2 cup of water and stir well so that the spices do not burn.
Cook until the water dries up and oil starts to float. When the oil starts to float, add 1 cup of water. Repeat 2 more times. This process of drying the water, allowing the oil to float on top and then adding water is called “koshano” in Bengali.
Now add 1.5 cups of water and add the fish pieces. Put the lid on when bubbles begin to form. Lower the heat to medium level and check every now and then to see if the fish pieces have been cooked.
Cook for 10-15 minutes until water dries to form a gravy and oil starts to float on top.
When the fish pieces are almost cooked, heat 1 tablespoon of oil in a separate pan. Fry the rest of the onion slices. When the fish pieces have cooked, slowly pour the hot oil with the fried onions ( peyaj beresta). Garnish by sprinkling some coriander leaves.