Rui Macher Shukto

 

            Ah!! My favourite Shukto in a new avatar - a non-veg version cooked with Rui Mach (Rohu Fish). So here is my version and my first try at preparing this traditional Bengali delicacy with Rui Mach. You may add any other fish pieces too. 

                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. So check out a step by step pictorial recipe to prepare this non-veg. version of shukto. 

• 2 pieces of 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)

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

          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 and keep aside. 

          Then fry the bitter gourd pieces till light golden and keep aside. 

          Temper the same oil with bay leaves, red chilies and panch phoron. Sauté for a few seconds. 

           Add the chopped veggies and stir fry on a high flame for 2-3 minutes. 

          Add the fried bitter gourd, salt to taste and green chilies. Simmer, covered, on a low to medium flame till the veggies are almost done. 

          Now add the fried fish and the fried bori. Cook further till done. 

          Add the milk, mustard paste and ghee. Give it a stir and simmer for 1-2 minutes.

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

                    Dry roast the panch phoron and radhuni.

                     Grind into a fine powder. Keep aside.

Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.
Heat oil & fry the fish till light brown in colour. Keep aside.

 Fry the bori in the same oil till golden in colour. Drain & keep aside. 

        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. 

     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.

                Add the fried fish & the fried bori. Cook further till done. 

   Add the milk, mustard paste & ghee. Mix well & simmer for 1-2 minutes.

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

                      Serve with hot steamed rice.