Rui Dumpukht

 

Rui = freshwater carp, a much consumed fish among Bengalis.

We share an eternal love affair with fish ❤ 😉

Well, I cannot claim originality of the recipe since it is not from my repertoire of recipes. I was inspired to make this. 🙂 and I am pleasantly surprised by the outcome. My guests lapped it up and since then my phone has been busy with friends demanding the recipe :D. Now that is a reward !!

There are two things about this recipe……..

First, it can be made with any large sized fresh water fish.

Second, despite it’s name ‘Dumpukht’, there is nothing about being cooked in that style. But I did cook it in one of my prized possession, a ‘talchatti’ – an earthenware utensil or a clay pot, to impart an earthy flavor.

My inspiration – Sri Lankan celebrity chef, Peter Kuruvita.

The chef and the talchattis on his right.

You can check out his website http://www.peterkuruvita.com/

This recipe is not his, he inspired me to use ‘talchatti’. 🙂

 

Here’s what I did……………

INGREDIENTS

10 pieces – fish steaks or pieces

2 nos – medium sized onions

1 1/2 tsp – ginger paste

1 tsp – tumeric powder + extra for marination

2 tbsp – cashew nut paste

1 cup – yogurt

2 nos – dried whole red chili

1/2 tsp – red chili powder

2 nos – green chili (optional)

1″ stick – cinnamon

1/2 tsp – sugar

2 cups – warm water

pinch of garam masala

salt to taste

oil to shallow fry

METHOD

Wash the fish pieces thoroughly. Sprinkle some tumeric powder and salt. Mix well and keep aside for 10 mins.

In the meantime, peel and chop the onions. Grind it to paste along with the green chili. Keep aside.

Mix together, the yogurt, cashew paste, tumeric and red chili powder. Keep aside.

Heat oil and gradually shallow fry the fish to golden brown. Drain on a kitchen paper.

From the remaining oil, use 1 tbsp for making the gravy.

Heat the ‘talchatti’ (earthenware pot), pour 1 tbsp oil and temper with dried whole red chili and cinnamon. Tip in the onion -chili paste and fry till translucent. Do not brown. Add the yogurt mix, sugar and salt and fry till the paste releases oil. Add the warm water and bring it to boil.

Lower the heat and slide in the fish steaks/ pieces. Cover and cook till gravy thickens to your desired consistency. Take it off fire but leave it covered.

 

Serve with rice. It tastes better when the gravy has cooled down to lukewarm category.

Taking this over to Angie’s party, held every friday. 🙂 , the Fiesta Friday #66 , with our talented co -host Anna.

Let the party continue !! 😀

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

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