Authentic Rui Fish Egg Curry Recipe ( Rui macher dim )

Rui fish egg curry, also known as Rui Maacher Dimer Jhol, is a traditional dish that hails from the Bengal region of India and Bangladesh. This curry is a beloved delicacy among Bengali communities, known for its rich flavors and unique use of fish eggs.

If you are a seafood enthusiast or an adventurous foodie, you must try Rui Fish Egg Curry, a traditional Bengali delicacy that will tantalize your taste buds with its rich and aromatic flavors. Originating from the Bengal region of India and Bangladesh, this dish combines the goodness of Rui fish (also known as Rohu) with the delicacy of fish eggs, creating a culinary masterpiece that’s both unique and delightful.

The Origin of Rui Fish Egg Curry

Bengal, with its lush rivers and coastal regions, boasts a rich heritage of fish-based cuisine. Rui fish, a staple in Bengali kitchens, is not only prized for its taste but also for its nutritional value. The creative use of fish eggs in this curry highlights the resourcefulness of Bengali cooking, where every part of the fish is utilized to create flavorful dishes.

Ingredients You Will Need

To recreate this authentic Bengali dish in your kitchen, gather the following ingredients:

• Fish Eggs (Rui Maach er Dim): 200 grams
  
• Onions: 1 large, finely chopped
• Tomatoes: 1 medium, finely chopped
• Cumin Seeds (Sada Jeera): 1 teaspoon
• Gram Flour (Besan): 2 tablespoon
• Ginger Paste: 1 tablespoon
• Turmeric Powder: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Garam Masala Powder: 1 teaspoon
• Sunflower Oil: 4 tablespoons
• Salt: To taste
• Water: As needed

Step-by-Step Cooking Instructions.

Preparation:

• Clean the Rui fish eggs thoroughly under running water.
• Marinate them with a pinch of turmeric powder, salt, red chili powder. Then mix with chopped onion , 2 tbsp gram flour (besan).
  
  
  

Frying the Fish:

• Heat sunflower oil in a hot pan until it reaches smoking point. Reduce the heat and fry the marinated Rui fish eggs in small quantity one by one until they turn golden brown on both sides. Remove and set aside.

Making the Curry Base:

• In the same pan, add a little more sunflower oil if needed. Add 1 tsp cumin seeds ( sada jeera)
• Add chopped onion and tomato, 1 tsp ginger paste, 2 bay leaf ( tejh pata) and cook until the raw smell disappears.

Spicing It Up:

• Add red chili powder and cumin powder to the pan. Mix well and cook the spices for a couple of minutes .
• Add enough water to cover the spices. Then add pinch of salt and turmeric and stir until it comes to a boil.

Combining Fish Eggs and curry:

• Add the fried fish eggs to the spice mixture and stir gently to coat them with the spices.
• Stir carefully to combine with the curry base.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Finishing Touch:

• Once the fish eggs are cooked through and the curry reaches your desired consistency, sprinkle garam masala powder and stir gently.

Serving Suggestions:

Rui Fish Egg Curry is best enjoyed with steamed rice, which complements the robust flavors of the curry perfectly. You can also serve it with Bengali-style flatbreads like Luchi or Paratha for a complete meal experience.

Embrace the culinary traditions of Bengal and bring the exotic flavors of Rui Fish Egg Curry to your dining table. This dish not only celebrates the rich seafood heritage of the region but also showcases the unique and innovative use of ingredients that make Bengali cuisine so special. Happy cooking!