Mustard Rui with Lady Fingers

    40 mins

    Rui fish is one of the big fishes found in Bengal. This recipe makes a spicy main dish with a distinct flavor of mustard. The moist gluey texture of lady fingers also adds a unique feel to the dish. It is served with plain white rice.


    Dhaka, Bangladesh
    2 people made this

    Serves: 5 

    • 250g rui fish, pieces
    • as needed salt
    • 1 teaspoon turmeric powder
    • 1 tablespoon vegetable oil
    • 2 tablespoon mustard oil
    • 1/2 cup onion, sliced
    • 1 teaspoon garlic paste
    • 1 teaspoon red chili powder
    • water as needed
    • 250 g lady finger, sliced into 1 inch stripes
    • 1/2 teaspoon cumin powder
    • 1 tablespoon mustard paste
    • 3-4 green chilies, sliced in half

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cover and mix the fish pieces with salt and just a pinch of turmeric powder
    2. Heat a pan with vegetable oil and fry the fish pieces. Set aside the fish pieces
    3. Heat a separate pan with mustard oil and fry the onion sices, garlic paste, red chilli powder, turmeric powder, salt and 1/2 cup of water.
    4. Stir well and add the lady fingers. Put the lid on for 5 minutes and allow the vegetable to cook.
    5. Take the lid off, and sprinkle the cumin powder and pour the water. Add the mustard paste and green chilli slices. Stir well and add the fish pieces.
    6. Allow to cook until the water dries off and a thick gravy forms. The oil should start to simmer and float on top.
    7. Serve with plain white rice.

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