Narkel Rui (Fish in Coconut Milk): Recipe with Step by Step pictures

It has been a really long time since I have posted a recipe on the blog. Food covers a major part of my life and a major part of that part is occupied by FISH. Bengalis (most of them) and fish are intertwined inextricably. We have hundreds, if not thousands, of ways to cook it. So today I am here with a recipe of this lightly spicy, wonderful creamy fish curry, Narkel Rui or Ruhi in Coconut milk.

For preparing this we need…

• Rui Mach (Rohu Fish)
• Ginger grated: 1 tsp
• Chopped green chilies: depends on how “tikha” you want it to be
• Yellow mustard seeds: 1 tsp
• Bay leaves: 2
• Curry leaves: 5-6
• Turmeric powder: 1/4 tsp
• Cumin powder: 1/2 tsp
• Thick coconut milk: 1 cup
• Curd: 2 tbsp
• Mustard oil
• Salt to taste
• Sugar- 1tsp

PROCEDURE:-

• Wash the fish pieces properly and marinate with a pinch of turmeric and salt.
• Add oil in a skillet and lightly fry the fish pieces. Take them out and keep aside.

• In the same oil add bay leaves, curry leaves and yellow mustard seeds.
• Add sugar when the seeds stop splattering.
• Once the sugar melts, add ginger, turmeric, cumin powder and a little water. (You can skip adding water here.)
• Once the oil starts to separate, add the chilies.
• Turn the flame down and add hung curd and stir well.
• Finally add coconut milk.
• Once it starts boiling, add the fish pieces. Cover up and let it cook for around 5-7 minutes in medium-low flame.
• Once the gravy thickens, check the seasoning and garnish with freshly grated coconut (optional). Serve with steamed rice.

You can try with whatever fish you like, but it definitely tastes better when cooked with sweet water fishes and hilsa too. Try and let me know..