Its time for another Bong Speciality….Rui Tomato. Fish and rice being the lifeline of Bongs just can’t stay away from it for long. Also if you are thinking about some fish preparation to break the monotony of rui maacher patla jhol (rohu fish in thin curry) this is a superb option to tantalize your taste buds. The gravy essentially thick is delish, the sweet and sour taste balancing each other remarkably well with a perceptible jeera (cumin) flavour adding a zing to the dish. I have done the tempering with kaalo jeere (nigella seeds) and slit green chillies. You can also use Paanch Phoron (five spices) instead which mingles pretty well with other aroma in it. Here goes the recipe….
- 500 gms Rui maachh (Rohu fish pieces)
- 2 onions pasted
- 2 large red tomatoes pasted/pureed
- 3-4 cloves of garlic pasted
- 1 tsp kaalo jeere (nigella seeds)
- 2 tsp jeere (cumin seeds) paste
- 4-5 green chillies
- 2 tsp turmeric powder
- 2 tsp kashmiri red chilli powder
- 3 tsp sugar
- Salt to taste
- Mustard oil as per requirement
First make a smooth paste of onions and garlic together and then tomatoes and jeere together in the mixie. Smear the fish pieces with turmeric and salt. Heat oil in a skillet and fry the fish pieces, take out, keep aside. Now temper with kaalo jeere and slit green chillies. Wait for the crackle. Add sugar first, then add onion garlic paste, sauté for a few minutes, add tomato jeere paste, keep stirring till the oil separates. Add turmeric, kashmiri red chilli, salt and again stir for some more minutes. Add water about 1 cup and when it comes to a boil add the fish pieces, Cover and cook. When the gravy thickens, turn off the flame. Serve garnished with green chillies…..