Narkel Rui Recipe/ Rohu Fish Curry with Yogurt and Coconut
Narkel Rui Recipe/ Rohu Fish Curry with Yogurt and Coconut is a mildly spicy delectable creamy fish curry, which is a most suitable combination with hot piping rice.
The marinated Rohu fish chunks are fried and then simmered in a thick gravy made with curd, onions, and coconut milk finished in a warm, spicy, cumin-flavored sauce which makes this great recipe.
Types of equipment required for this recipe
- Mixing bowl
- Blender
- Serving bowl/Plate
- Kadai/Fry pan
- Spatula
- Knife
The ingredients required for this recipe are
- Rui Mach (Rohu Fish)-750 gm
- Ginger paste- 1 tbsp
- Silted green chili-2
- Whole red chili-1
- Mustard seeds-1/2 tbsp
- Curry leaves-2 spring
- Chopped onion-1/2 cup
- Turmeric powder-1 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder-1/2 tbsp
- Red chili powder-1/2 tbsp
- Kashmiri mirch powder-1/2 tbsp
- Thick coconut milk- 1 cup
- Curd-1/2 cup
- Mustard oil-1/2 cup
- Salt to taste
- Chopped coriander leaves for garnishing
How to make Narkel Rui Recipe/ Rohu Fish Curry with Yogurt and Coconut
Clean and wash the fish chunks; rub them with ½ tbsp turmeric powder and salt; keep them aside for 15 minutes
Heat oil in a pan fry the fish chunks on both sides, and keep them aside
Add red chili, mustard seeds, and curry leaves in the same oil for tempering
As they splutter and sizzle, add the chopped onion and stir them till translucent
Add ginger paste and stir them for a minute
Now add cumin-coriander powder, red chili, Kashmiri mirch, and turmeric powder and stir them until the raw smell goes off
Add curd and stir them continuously for a minute
Now add the thick coconut milk and stir them for a minute
Add 2 cups of water and silted green chili; allow them to boil for 2 minutes
Now add the fried fish chunks, and cook them for another 2 minutes
Turn off the heat, spread the chopped coriander leaves, and serve hot with steamed rice.
Narkel Rui Recipe
Equipment
- A kadai or a fry pan
- Spatula
- mixing bowl
- Serving plate
- blender
- knife
Ingredients
- 750 gm Rui Mach (Rohu Fish)
- 1 tbsp ginger paste
- 1/2 cup onion, chopped
- 2 green chili(silted)
- 1 whole red chili
- 1/2 tbsp kasmiri chili powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1/2 tbsp cumin powder
- 1/2 tbsp Coriander Powder
- 2 spring curry leaves
- 1/2 cup Mustard oil
- 1/2 cup curd
- 1 cup coconut milk
- 2 tbsp Chopped coriander leaves
- salt
- 1/2 tbsp mustsrd seeds
Instructions
- Clean and awsh the fish chunks; rub them with ½ tbspturmeric powder and salt; keep them aside for 15 minutes
- Heat oil in a pan and fry the fish chunks on both the sides,and keep them aside
- Add red chili, mustard seeds, and curry leaves in the same oil for tempering
- As they splutter and sizzle, add the chopped onion and stirthem till translucent
- Add ginger paste and stir them for a minute
- Now add cumin-coriander powder, red chili, kashmiri mirchand turmeric powder and stir them until the raw smell goes off
- Add curd and stir them continiously for a minute
- Now add the thick coconut milk and stir them for a minute
- Add 2 cups of water and silted green chili; allow them toboil for 2 minutes
- Now add the fried fish chunks, and cook them for another 2minutes
- Turn off the heat, spread the chopped coriander leaves andserve hot with steamed rice.