Rui Macher Shukto

Name: Rui Macher Shukto
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 pieces Rohu Fish; 2 cups mixed veggies, cut lengthwise (radish, carrot, raw papaya, eggplants, bottle gourd); 1 small bitter gourd, cut lengthwise; 8-10 bori / vadi (dried lentil dumplings); 3-4 tbsp. mustard oil; 2-3 bay leaves; 1 dry red chili, broken; 1 tsp. panch phoron (five spice); 2 green chilies, slit; salt to taste; 1/2 cup milk; 2 tbsp. mustard paste / kasundi; 1 tbsp. ghee; Dry roast & grind -; 1 tbsp. panch phoron; 1 tsp. radhuni (celery seeds)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Ah!! My favorite Shukto in a new avatar - a non-vegetable version cooked with Rohu Fish. This dish is a tribute to my late Mom who taught me this recipe. Sometimes I also use Katla or Hilsa fish. It is a yummy dish that is tempered with Bengali five spice - panch phoron and finished off with some mustard paste, milk, ghee and roasted panch phoron powder. It is simply divine and a must try recipe for all fish lovers.

Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is prepared with a medley of mixed veggies in many ways. You may add other veggies like raw banana, drumstick, potato, pumpkin, etc. No menu is complete without this dish. Each household has their own secret way of preparing it and is served with hot steamed rice at the beginning of a full course meal.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

2 servings

2 piecesRohu Fish
2 cupsmixed veggies, cut lengthwise (radish, carrot, raw papaya, eggplants, bottle gourd)
1small bitter gourd, cut lengthwise
8-10bori / vadi (dried lentil dumplings)
3-4 tbsp.mustard oil
2-3bay leaves
1dry red chili, broken
1 tsp.panch phoron (five spice)
2green chilies, slit
salt to taste
1/2 cupmilk
2 tbsp.mustard paste / kasundi
1 tbsp.ghee
Dry roast & grind -
1 tbsp.panch phoron
1 tsp.radhuni (celery seeds)

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Steps

30-35 minutes

1

Dry roast and grind the panch phoron and radhuni into a fine powder. Keep aside.
2

Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish till light brown in colour. Drain and keep aside. Fry the bori in the same oil till golden in colour. Drain & keep aside.
3

Then fry the bitter gourd pieces till light golden & keep aside.
Temper the same oil with bay leaves, red chilies & panch phoron. Sauté for a few seconds.
4

Add the chopped veggies & stir fry on a high flame for 2-3 minutes. Add the fried bitter gourd, salt to taste & green chilies. Simmer, covered, till the veggies are almost done.
5

Add the fried fish & the fried bori. Cook further till done. Add the milk, mustard paste & ghee. Mix well & simmer for 1-2 minutes.
6

When done, add 1 tsp. of the ground spice powder. Cover & keep aside for 4-5 minutes. Serve with hot steamed rice.