Doi Rui / Rohu Fish with Yogurt

What else can be better than the iconic machh bhaat (fish and rice) for any Bong. But on some special occasions you can not afford to keep it too simple. Don't worry, there is no need always to indulge right away into something as luxurious as sorshe ilish or as complicated as chitol machher muittha, when Rui (Rohu) can do wonders. Doi rui is so delicious that it can be a part of any festive menu or a regular lunch. And the best part, it is super simple and almost effortless. You don't need to spend hours inside the kitchen frying the fish or making the curry separately. It can be made at one go. If you try it once, I am sure you would keep going for it again and again.

Doi Rui


Rohu fish: 1 lb/ 500 gms
Yogurt: 1 1/2 cup
Onion paste: 1 cup
Ginger paste: 2 tsps
Green chilli paste: 1 tsp
Turmeric powder: 1 tsp
Sugar: 2 tsps
Oil: 1 tbsp
Salt to taste

Spices to grind

Cinnamon: 1 1/2 inch stick
Green cardamon: 4
Cloves: 6
Black peppercorns: 10


Coarsely grind all the spices together and keep it aside. Marinate the fish with salt, turmeric powder and yogurt for one hour.

Heat oil in a pan. Add the ground spices in it. Saute them a little.

Then add onion paste, ginger paste, green chilli paste and sugar. Saute it till the mixture releases oil.

Once the mixture is ready turn off the heat and spread it evenly in the pan. Now let it cool down.

When the mixture comes to room temperature, arrange the pieces of fish and yogurt in the pan. Then turn on the pan to medium heat. Cover and cook for 5 minutes.

After 5 minutes gently flip over the pieces of fish and let the other side cook for another 5 minute.

Doi rui is now ready to be enjoyed with some steamed rice.

Photographs by Swakshar Ghosh


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