August 27, 2013

Rui Dumpukht

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)
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)

  1. 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)
  2. 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).
  3. Smooth the yoghurt adding red chilli powder and the remaining turmeric powder.
  4. Add very little bit of oil in the Kodai/pan. When it will become hot add the Bay leaf and whole Red Chilli.
  5. Add the Onion paste along with a bit sugar. Saut√© 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. 

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 @
4. Sayantani @


Sona - quick picks/pick quicks said...

this is indeed a new recipe to me..very tempting, and loved the small owl figurines used in the background.

Latest post on
quick picks - Doodhi halwa balls (shortcut method)
pick quicks - Mrs. Chankaran back to coconut tree

Supriya Nair said...

Looks nice. Love the clicks..

Chitz said...

Looks delicious.. Wud be lovely with rice & pappad :)

Priya Suresh said...

Would love to invite myself to ur place, wat a droolworthy dish, wonderful spread there.