Rui Maacher Korma

Servings 4

Prep Time 20

Cook Time 30

Plus marination 15

Total Time 50

Ingredients

6 freshwater Rui fish pieces about 150 g each, washed and patted dry
Salt to taste
Pinch of turmeric powder
½ cup plain yoghurt curd
¼ cup heavy cream
1 tsp ginger paste
1 tsp garlic paste
2 tbsp onion paste
2 tbsp almond paste badam paste
3 tbsp ghee clarified butter
2 bay leaves
3 whole cloves
4 garlic cloves lightly crushed
2 tbsp raisins
2 tsp sugar or to taste
2 dried red chillies
1 pinch salt for the korma paste

Instructions

Lightly season the fish with salt and a pinch of turmeric, then set aside to marinate for 15 minutes.
In a bowl, whisk together the yoghurt, cream, ginger paste, garlic paste, onion paste, almond paste, a pinch of salt, and sugar to form a smooth korma paste.
Heat 2 tbsp ghee in a heavy pan over medium heat. Fry the fish pieces on each side until just golden; transfer to a plate.
In the same pan, add the remaining 1 tbsp ghee along with bay leaves, cloves, crushed garlic cloves, and dried chillies. Sauté briefly until fragrant, then stir in the korma paste. Cook, stirring constantly, for 3-4 minutes until the paste thickens and oil begins to separate.
Pour in ½ cup water, bring to a gentle simmer, and cook for 5 minutes. Return the fish to the pan and poach in the gravy for 8-10 minutes, spooning the sauce over each piece.
Scatter the raisins over the curry and continue to simmer on low heat until the ghee.
Serve with plain rice or pulao.

Notes

This korma combines the sweetness of raisins and almonds with the tang of yoghurt and the richness of cream and ghee, creating a luxurious sauce that clings beautifully to the delicate Rui flesh. Marinating the fish briefly in turmeric and salt helps it hold its shape during cooking. Be gentle when stirring once the fish is added to prevent the pieces from breaking apart. Rui Maacher Korma is a luxurious and mildly spiced Bengali fish dish made with Rui (Rohu) fish, a freshwater carp that is beloved across Bengal. This is not an everyday fish curry. It’s a festive dish served at weddings, Eid, Puja feasts, or to honour guests. It’s a flavour of neighbour richness with Bengali tradition.

Author: Sonia Imran

Course: Curry, Main Dish

Cuisine: Bangladeshi