I have adapted this
from Bong Mom's Cookbook, where she has adapted this recipe from Kaberi'sKitchen (The recipe link of this dish is not available,so just sharing her blog link). I so much admire Sandeepa , the brain and great cook behind this blog Bong Mom's Cookbook. I personally
am a big fan of her blog since I have started my journey in this blogosphere .
Now I am always stuck with her recent published book- based on her blog, mainly
for the wits and the intellectual humour deliverance she shares along with the
mouth-watering recipes. About this
recipe she clearly stated that this dish is not the original one what exactly
called a DUMPUKT dish. Originally a Dumpukht dish gets cooked in slow oven, mostly in
sealed container. Therefore Rui Dumpukht recipe has become more modified and cooked in
a way to ease the method in a more less time taking way.
A bit knowledge about DumPukht:
"Dum means to ‘breathe in’ and pukht to
'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which
food is tightly sealed and cooked over a slow fire. There are two main aspects
to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a
prepared dish. In this style of cuisine, herbs and spices play an extremely
critical role. The process of slow roasting gently persuades each to release
maximum flavor. And the sealing of the lid; the sealing of the lid of the handi
with dough achieves maturing. Cooking slowly in its juices, the food retains
all its natural aromas and becomes imbued with the richness of flavors that
distinguishes the cuisines." (Source HERE)
Ingredients:
Rui/Rohu Fish - 3
steaks
Onion - 1 medium (Sliced)
Ginger Paste - 1
tspn
Green Chili - The
recipe called for it but I didn't use any.
Cashew- 7-8
Bay Leaf - 1
Whole Dry Red Chili
- 1
Yogurt - 1 tbspn
Red
Chilli Powder- 1/2 tspn
Turmeric- 1/2 tsp +
1/4 tspn
Garam Masala
Powder- 2 pinches
Salt and Sugar- As per taste
Mustard Oil - As per
requirement (The recipe called for White Oil)
Water- 1 cup (More
or less)
Method:
Rub the fish steaks with salt and turmeric (1/4 tspn)
powder. Heat oil in a Kodai/Pan. Let the oil get heated properly and
shallow fry the fish. (I fried the fish till brown and a bit crispy as
that is how my family members like to taste fish)
Fry the sliced onions till
brown. Cool it down and make a paste along with Ginger and Cashew (If you
are using Green Chilli then pls add that too).
Smooth the yoghurt adding red
chilli powder and the remaining turmeric powder.
Add very little bit of oil in
the Kodai/pan. When it will become hot add the Bay leaf and whole Red
Chilli.
Add the Onion paste along
with a bit sugar. Sauté it nicely then add the yoghurt slowly and the make
sure you are adding it in a low heat. Fold nicely all the masala. Add
water slowly. Let it boil add the Fish steaks . Add salt. Cover the lid
and cook for some time till the gravy starts to thicken. Add garam masala
powder and cook for a minute. Enjoy with white rice.
Note:
1. My onions get fried a bit therefore the colour of the dish got changed.
2. The dish tends to taste a bit on the sweeter (but not that sweet) side so when you are using sugar pls keep that in mind.
This one is the fifth post of the Blogging Marathon Event of Kolkata Food Bloggers. The Bloggers participating in it:
1. Amrita - Vishal @ http://amritavishal127.blogspot.in/
2. Archita @ http://architashomecooking.blogspot.in/
3. Indrani @ http://riappyayan.blogspot.in/
4. Sayantani @ ahomemakersdiary.com