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Posted by on Jan 9, 2012 in Fish | 3 comments

Rui Macher Tok/ Sour Ruhi fish




• 300 gram Ruhi fish

• 4 medium tomato ( cut into 8 pieces)

• ½ medium onion sliced

• ¼ teaspoon turmeric powder

• 1 and ½ teaspoons chilli powder

• 1 tablespoon onion paste

• 1 teaspoon chopped garlic

• 1 bay leaf

• 2 green chillies chopped(optional)

• 1 tablespoon chopped coriander leaves

• ½ teaspoon roasted cumin

• 3 tablespoons oil

• Salt to taste



How to make:

1. You can check on picture to cut ruhi fish into about 1” pieces.

2. Heat the pan with oil on medium high and add sliced onion.

3. Fry onion till it becomes transparent and add bay leaf, garlic, chilli powder, turmeric, onion paste and salt.

4. Cook it till oil is separated and add ruhi fish pieces. Cook about 2-3 minutes and add green chilies, 2 cups of water and tomato.

5. Cook about 10 minutes under closed lid or till fish becomes tender.

6. Check the salt and add cumin powder and coriander leaves.

7. Remove from heat.

8. Serve Rui macher tok/ sour Ruhi fish hot with rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. khub e bhalo hoiche …

  2. Achha Rownak di, ekhane tok ta kon ingredient-er jonyo hochhe, seta bujhte parlam na.

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