Curd Fish (Doi Rui). I create a recipe video of my channel. Rui Fish With Curd Recipe(Doi mach) recipe are very testy and healthy. Hope you like my new recipe.

Her recipe was actually quite simple. She used to marinate fish chunks with Curd and a Moreover, I found chordibhai's recipe more authentic in this regard. Doi Maach or Doi Rui/ Katla prepared with is a modified version of Doi Ilish. You can cook Curd Fish (Doi Rui) using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Curd Fish (Doi Rui)

1. You need of Fish.
2. Prepare 3 piece of Fish ( cut pieces from big and fresh fish will be the best).
3. You need 1/2 cup of unsweeten curd.
4. It's 2 piece of green chili.
5. You need 1 tbsp of ginger paste.
6. Prepare 1 piece of bay leaf.
7. It's of salt.
8. It's 1 tsp of Coriander powder.
9. You need 1 tsp of cumin powder.
10. It's 4 tbsp of watermelon seeds paste.
11. It's 2 tbsp of mustard oil.
12. You need 1/2 tsp of cinnamon powder.
13. Prepare 1/3 cup of water.

How to make Curd Fish: Rub the fish pieces with maida. Add fish pieces, sugar, salt, and some more water to make a gravy. Simmer on low flame, until it thickens. Doi Rui is an East Indian fish recipe originally submitted by Sheila Sharma from Kolkata, West Bengal, India.

Curd Fish (Doi Rui) instructions

1. Just mix all the ingredients (except mustard oil) in a non stick pan and then cook it for 15 minutes with lid covered and then after 3 to 4 minutes without lid covered.
2. Then pour 2 tablespoon mustard oil...and now it is ready to serve.

Sheila says this about her fish recipe: In Bengali, Doi means 'curd' and Rui means 'Rohu fish'. Here is a very tasty dish made with fish and curd. Curd in Indian English is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. Thick, meaty fish like mahimahi works best in this doi maach recipe. Doi Maach is a Bengali preparation wherein fish is cooked along with spices and then curd is added at the end to change the flavor and texture of the curry.