The Gourmet God lives on Bengali's taste bud!
and it's not a bit exaggeration!
From childhood 1st meal to 'last live supper' on every occasion Bengalis have
different dishes to celebrate!
|Fish getting fried|
|Yummy Dahi Ruhi|
600 g Ruhi fish
500 g mustard oil.
2 bay leaf,
1/2 tsp cumin seed,
2 dry red chili
1 tbsp ginger-garlic paste
2 tbsp onion paste
1 tbsp cashew+poppy seed paste
1 tbsp tomato puree
1/2 tsp dry red chili powder
1/2 tsp kashmeri red chili powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 cup yogurt (whisked well)
1/2 tsp whole Garam Masala
2 onion (chopped big Ring)
2/3 Green chili
Salt to taste
|Dahi Ruhi cooking|
First, fry the fish well in deep oil. Mustard oil is good for Bengali fish cooking.
Heat a pan. pour mustard oil.
Add these ingredients one after one in this order and keep mixing
2 bay leaf, 1/2 tsp cumin seed, 2 dry red chili
tbsp ginger-garlic paste, 1 tbsp onion paste
1 tbsp tomato puree, salt to taste
1/2 tsp each, dry red chili, coriander, cumin powder
1/2 tsp turmeric powder. mix well
|Dahi Ruhi served|
1 tbsp cashew and poppy seed paste
1 cup whisked yogurt mix slowly and stir continuously
don't mix the whole yogurt at a time. add little and keep stirring continuously
else yogurt may get curdled!
Add little kashmeri red chili powder(optional) for nice color
add little sugar for a nice sweet-sour taste
add little water. mix well
Now put fried fish, put on lid and cook for 7/8 minutes
Heat a pan. add oil
saute whole garam masala, onion ring, green chili
pour over fish curry
Your Dahi Ruhi is ready.
sprinkle little chopped coriander leaves and serve!
|Here's is my Dahi Ruhi|
|Just awful tasty Dahi Ruhi|