Rui fish curry with raw bananas (kacha kola diye rui mach er torkari)

    35 mins

    This is an everyday curry dish made with Rui fish and raw bananas. It is not very spicy, and the cooked raw bananas taste somewhat creamy. It is served with plain white rice.


    Dhaka, Bangladesh
    8 people made this

    Serves: 5 

    • 4 raw bananas
    • 1/2 cup of cooking oil
    • 1 tablespoon of onion paste
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • Salt as needed
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chilli powder
    • 1 teaspoon of coriander powder
    • 5 pieces of rui fish
    • Water as needed
    • Just a bit of chopped coriander leaves
    • 4 green chilies

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cut the bananas in half after peeling their skin off. Make 4-5 long pieces from each banana.
    2. Heat a pan with oil and add the onion, ginger and garlic pastes, salt, turmeric, red chili and coriander powders. Stir and add the fish pieces. Pour 1/2 cup of water and cook until the water dries off and the oil starts to float on top.
    3. Transfer the fishes when they are almost cooked on a separate plate.
    4. Now add the chopped bananas to the gravy.
    5. Stir and add the fish pieces and 2 cups of water.
    6. Put the lid on and turn the heat down. Cook for 10-15 minutes.
    7. Garnish with coriander leaves and green chilies. Let the curry simmer on low heat for 5 more minutes.
    8. Serve with plain white rice.

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