Bangladeshi Fish Bhuna with Rui
Golden, pan-fried rui carp steaks simmered gently in a fragrant mustard oil, onion, and tomato gravy. A quintessential British-Bangladeshi home comfort.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •wide frying pan
- •slotted spoon
- •chopping board
- •chef's knife
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Rub the rui steaks with half a teaspoon each of turmeric, chilli powder, and salt.
- 2
Heat two tablespoons of mustard oil in a wide frying pan over medium-high heat until lightly smoking.
- 3
Fry the fish steaks for three minutes on each side until golden, then transfer carefully onto a plate.
- 4
Add the remaining mustard oil to the pan and fry the chopped onions until softened and golden brown.
- 5
Stir in the garlic paste, ginger paste, ground cumin, ground coriander, and remaining turmeric and chilli powder.
- 6
Add two tablespoons of water and fry the masala (spice paste) until the oil separates at the edges.
- 7
Add the chopped tomatoes and remaining salt, cooking for four minutes until the tomatoes break down completely.
- 8
Pour in the remaining water and bring the sauce to a gentle simmer.
- 9
Lay the fried fish steaks into the sauce and spoon the gravy over them.
- 10
Scatter over the slit green chillies, cover with a lid, and simmer gently on low heat for ten minutes.
- 11
Remove the lid, sprinkle with chopped fresh coriander, and take the pan off the heat.
Chef's tips
Heating mustard oil until it lightly smokes before frying reduces its sharp pungency, yielding an authentic, rich flavour. Mind the fine bones typical of rui when enjoying the dish.
Ingredient substitutions
- rui (rohu) fish steaks → thick salmon or sea bass steaks
- mustard oil → rapeseed oil or sunflower oil
Storage
Store chilled in a sealed container in the fridge for up to two days.
Reheating
Reheat gently in a covered frying pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Turning the fish too soon in the pan, which tears the delicate carp skin.
- •Failing to heat mustard oil to a light smoke, leaving a raw, overpowering taste.
- •Stirring the curry vigorously after adding the fish, causing the cooked steaks to break.
Serving suggestions
Cooked Bangladeshi Fish Bhuna with Rui?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from London
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
