How to Prepare Perfect Mustard 'Rui' Fish Curry

Delicious, fresh and tasty.

Mustard 'Rui' Fish Curry. Typical Bengali Fish Curry with Sorse(Mustard). Sorse rui or shorshe rui is a very popular and spicy Bengali fish curry recipe. Here the rohu fish is cooked with mustard paste and other spices to deliver.

Mustard 'Rui' Fish Curry You can pan-fry like I did or deep fry the steaks. Marinate the fish steaks with little turmeric powder and salt. Powder yellow mustard seeds to yield the required amount for curry as per recipe. You can have Mustard 'Rui' Fish Curry using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mustard 'Rui' Fish Curry

  1. You need 3 tbsp of Mustard (Paste).
  2. You need 1 tsp of Garlic (Paste).
  3. You need 1/2 tsp of Ginger (Paste).
  4. Prepare 2 tsp of Onion (Paste).
  5. You need 1/2 of Coriander (Powder).
  6. Prepare 1 tsp of Chilli (Powder).
  7. You need 1/2 of Turmeric (Powder).
  8. You need of Salt.

This Mustard Fish Curry recipe is sure to be a family favorite because of the mustard seeds and drops of lemon juice used here. Also, the addition of mustard in any fish preparation never lets it's taste go dull and also gives the curry an unforgettable taste that one remembers for days. On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us.

Mustard 'Rui' Fish Curry instructions

  1. Fry the fish with 1/2 tsp of turmeric powder and salt and rest of ingredients..
  2. Heat 3 table spoon oil in a fry pan.
  3. Put all the ingredients in oil.
  4. After sometime put the fried fish in fry pan.
  5. Add some water.
  6. Cook fully.
  7. .Give 1 tsp cumin cook for sometime.
  8. Serve the dish.

Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process. Fish in a wholegrain mustard and chilli paste crust is a Bengali speciality. Bengalis are famous for their fish curries, made The word Jhaal means both spicy hot, and a curry that clings to the fish without being too thick. This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe.