A flavorful preparation of Ruhi fish cooked in a spiced tomato gravy with potatoes and hyacinth beans (sheem), garnished with cilantro for added freshness. This Bengali dish is rich in spices and perfect for serving with rice.
1: Marinate the fish with lemon, salt, red chili powder, and turmeric.
2: Fry both sides of the fish in mustard oil until golden brown and set aside.
3: Peel and cut potatoes into wedges and soak in water.
4: Trim ends of the beans and set aside.
5: In a pan, heat 1/4 cup of oil, add potatoes, and fry until golden brown.
6: Add vegetables and cook for 5-6 minutes, then set aside.
7: In the same pan, add more oil (about 2 tbsp) and sprinkle in black seeds.
8: Add chopped onion, green chilies, and ginger paste, and cook for a few minutes.
9: Add ground spices with a little water to help cook the spices.
10: Add tomato purée and salt, cover and cook on low heat until oil separates.
11: Add fried veggies back in with 1 cup of water and cook.
12: Add the fried fish, continue cooking until oil rises to the top and gravy thickens.
13: Sprinkle cilantro on top and enjoy.
