Rui Amritsari By Shyamali Chakraborty

My father-in-law has a penchant for fiery spicy dishes; and if one fish recipe can make it to his list of favourites, this one will surely hit the right spot. He is the one who curates all such recipes from various sources, and either emails to me for trying, or makes my mom-in-law wear the chef’s hat and do the needful. This fiery spicy fish recipe was made with rohu; but would taste as good with any white fish — katla, halibut, pomfret, basa, catfish, and similar. Best served with pilaf.

Ingredients:

Rui Mach/ Rohu Fish pieces
Lemon Juice
Ginger-Onion-Garlic-Green Chilli paste
Eggs
Pepper Powder
Oil
Garlic paste/chopped
Onion chopped
Ginger paste
Bay-leaf
Kashmiri Mirch Powder
Tomato Puree
Salt
Sugar
Slit Green Chillies and a handful of raisins for garnishing (You may used cilantro too)

Preparation:

Take the pieces of fish and marinate initially with lemon juice and salt for around 30 minutes.
Next marinate with ginger-onion-garlic-green chilli paste and leave it for 2 hours.
Then add beaten egg and pepper powder. Leave it for another 3 hours.
After 3 hours, fry the marinated pieces of fish in hot oil and keep aside.
Heat oil in a pan and add bay-leaf, garlic paste/chopped, chopped onions and ginger paste. After stirring for some time add Kashmiri mirch.
Again stir for some time, before adding tomato puree, salt and sugar.
After stirring some more, add a little water.
Once it comes to boil, add the fried fish pieces and let it simmer at medium heat.
Cook the fish by covering with a lid and once the gravy thickens, turn off the heat, add the garnish, and serve hot.