In case you remember I was fretting about our light scene at home for photographs. Well we finally got our electrician to set up the chirpy yellow table lamp which K picked for me at Ikea, Dubai.
Look at the photos which Kainaz took of tonights’ rui kaalia dinner. Problem solved. And how.
I don’t think that I have ever written my recipe for rui kaali, the quintessential Bengali wedding feast dish.
So here are the instructions (translated into English from my Bengali Hindi) I gave Banu, my sous chef and maid, this afternoon.
- Cut two potatoes into cubes and par boil them
- Take five pieces of rui
- Smear both of the above with turmeric salt and chilly powder and fry them and set aside
- Make a masala paste of a tea spoon each turmeric, jeera (cummin) and dhaniya (coriander) powders and half a tea spoon each of red chilly poder and garam masala powder and sugar with a bit of water
Curry:
- Take a bit of oil in a pan
- Once heated, add some white jeera (cummin) seeds, whole garam masalas, dry red chillies and bay leaves and let them roast
- Add half a ground onion/ shallot and toss till it becomes brown
- Add a tea spoon of ginger paste
- Add half a ground tomato and let this cook
- Add the masala paste to onion, tomato, ginger mix
- Stir, add 2 small cups of water
- Bring the sauce to boil
- Add the fish and potatoes to the sauce
- Add salt
- Let it boil on high flame for 3,4 minutes and then simmer on low flame for 7,10 minutes
- Garnish with coriander and split green chillies
- Serve with steamed rice
Pushpa and her mom out did themselves with the fish this time. The rui was from a seven kilo whopper, juicy like a hot piece of gossip.
