Judul : Bengal or Indian Carp, steamed with mustard and Corriander leaves!
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Bengal or Indian Carp, steamed with mustard and Corriander leaves!
Rui bhanpa, shorshe aar dhonepata diye.. (Bengal or Indian Carp, steamed with mustard and Corriander leaves)
This amazing recipe is passed on from one generation to another in my family. A lot of people, have asked me why do I have such a fondness for the simple Indian carp/ Rui maach. And today, I want to answer one and all why I feel the humble Rui is as much a great fish for consumption as is the jazzy cousin Ilish/hilsa.
It’s my nostalgia from my childhood. Growing up in a war torn Ranchi; which wanted to be jharkhand, but still was Bihar; this was the only fish available to my family, and that too occasionally. Hence Rui was what my childhood meals were made of. And as if we share the same genes, it is a fish my son likes to indulge in too.. He is otherwise quite a fussy eater.
This particular recipe has been passed to me from my mother in law. Again a nostalgic element here, if I am not wrong, this certainly was the first dish that my MIL taught me, some 11years ago. I am sure by now, any of my frnds and family have had it in my house parties. Today I am here to share this piece of extreme nostalgia with you all as well..
Recipe –
Take 5 PC’s of Rui maach, and marinate it for 30 mins or more in a mix of salt and turmeric.
Masala mix---
Start with 2 hot green chilly and a bunch of coriander. Grind it to paste.
Now add 2.5 TSP of mustard powder, and let it bloom.
Meanwhile soak 2 TSP of poppy seeds in hot water and keep it ready for mixing.
Combine all of the above ingredients in a mixie jar, and grind it into a fine paste.
Add water, salt and a pinch of turmeric. Mix well
Add 2 TSP of curd and process it again.
The masala mix is ready.
Now in a large bowl, which can be used inside a steamer, pour in a tbsp of cold pressed mustard oil. Smear it around the bottom.
Now place the fishes in a neat fashion.
Pour in the masala mix.
Rub it on both sides of the fish. Top each fish with a slit green chilly.
To seal the flavour, pour in more mustard oil on top. Take the pains of evenly distributing it on all PC’s of fish.
Cover with a tight fitting lid, and put it on the steam for 20 mins.
Yummy and healthy Rui Bhanpe is ready.
This amazing recipe is passed on from one generation to another in my family. A lot of people, have asked me why do I have such a fondness for the simple Indian carp/ Rui maach. And today, I want to answer one and all why I feel the humble Rui is as much a great fish for consumption as is the jazzy cousin Ilish/hilsa.
It’s my nostalgia from my childhood. Growing up in a war torn Ranchi; which wanted to be jharkhand, but still was Bihar; this was the only fish available to my family, and that too occasionally. Hence Rui was what my childhood meals were made of. And as if we share the same genes, it is a fish my son likes to indulge in too.. He is otherwise quite a fussy eater.
This particular recipe has been passed to me from my mother in law. Again a nostalgic element here, if I am not wrong, this certainly was the first dish that my MIL taught me, some 11years ago. I am sure by now, any of my frnds and family have had it in my house parties. Today I am here to share this piece of extreme nostalgia with you all as well..
Recipe –
Take 5 PC’s of Rui maach, and marinate it for 30 mins or more in a mix of salt and turmeric.
Masala mix---
Start with 2 hot green chilly and a bunch of coriander. Grind it to paste.
Now add 2.5 TSP of mustard powder, and let it bloom.
Meanwhile soak 2 TSP of poppy seeds in hot water and keep it ready for mixing.
Combine all of the above ingredients in a mixie jar, and grind it into a fine paste.
Add water, salt and a pinch of turmeric. Mix well
Add 2 TSP of curd and process it again.
The masala mix is ready.
Now in a large bowl, which can be used inside a steamer, pour in a tbsp of cold pressed mustard oil. Smear it around the bottom.
Now place the fishes in a neat fashion.
Pour in the masala mix.
Rub it on both sides of the fish. Top each fish with a slit green chilly.
To seal the flavour, pour in more mustard oil on top. Take the pains of evenly distributing it on all PC’s of fish.
Cover with a tight fitting lid, and put it on the steam for 20 mins.
Yummy and healthy Rui Bhanpe is ready.
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