Rui mach'er Do Pyaza

Hi all,it's day three of my 7-day challange.
A true Bengali in me was saying me to prepare something traditional with Rui fish pieces, but one other deep feeble voice in me, was telling me to try something new. That something should be spicy and should go well with warm cooked rice. I have always wondered how would a particular recipe will turn out, when the main ingredient is substituted with another ingredient like a chicken recipe made with fish or vice-versa. Here I have always heard so much about chicken do pyaza but never Rui mach’er do pyaza. Now would you all allow me to take this liberty to make the above recipe with Rui Fish( a carp variety)? Or even if you don’t, I guess that wouldn’t stop me from making Rui Mach’er do pyaza,isn’t ? If you have ever tried making anything similar with fish ,do let me know at the comment section.

Rui mach’er do pyaza

serves 3-4

Recipe requirements
Rui fish-5-6 pieces
3-4 medium size onion
2 fat garlic cloves
1 tsp of chopped ginger
Following to be made into a thick paste with ¼ cup of water
2-3 tbs of cumin powder
1 tbs of coriander powder
2-3 tbs of meat curry masala (optional)
2 tsp of turmeric powder
2-3 tsp of red pepper powder
1 tsp of salt
2 tsp of black pepper powder
½ tsp of sugar
Some cinnamon pieces from 1 stick of cinnamon
2 cardamom pods
5-6 black pepper
Cooking oil-2-3 tbs+ for frying fish pieces
Salt as per taste

Method
Prepare the fish-marinating in turmeric powder and salt
Then deep fry them in hot oil for 3-4 mints each side. Take out and drain in tissue paper.
Heat oil; add in cinnamon pieces, black pepper, and cardamom pods. Add in sugar.
Add chopped garlic and ginger.
Fry it well for 1-2 mints at med-high
Add chopped onions. Fry till they change color.
Make a thick paste in ¼ cup of water. Add in turmeric powder, red pepper powder, cumin and coriander powder, black pepper powder and meat curry masala powder (optional) and salt.
Now add the thick masala paste to it.
Fry it well for 9-10 mints med flame, if you need, add little bit of more oil. This step is crucial so don’t hurry up otherwise over burnt masala wont taste well.
Fry another 5 -7 mints till the masala paste changes to dark colour gravy.
Add about 1-1 ½ cup of lukewarm water.
Let the gravy come to one boil, add the fried fish pieces.
Add 2tbs of cream. Lower the flame and cook for 10-15 mints till they turn dry or we say in Bengali “Makha-makha”.
Enjoy with warm cooked rice.
You may use Tilapia steaks for this recipe also.

Happy Cooking and I want you all to be here tomorrow as well.