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Peyajkoli Rui

Peyajkoli Rui / Peyajkoli Katla (Rohu / Katla with Green Onion Stalks)

Peyajkoli Rui. Peyejkoli paired with Rui or Katla. A hint of cumin. Of course some wicked chillies thrown in for the heat. Divine. With piping hot rice.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 4 Rui / Katla
  • 2 bundles of peyajkoli / green onion stalks
  • 1 onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 2-3 green chilies slit
  • 1 tsp green chili paste
  • 3 tbsp mustard oil
  • salt to taste

Instructions
 

  • Marinate the fish with a little salt and turmeric powder.
  • Heat 1 tbsp oil in a pan, fry the fish till light brown. Keep aside on a kitchen absorbent towel.
  • Cut the onion stalks to 11/2 inch long pieces. Keep aside.
  • Add the remaining oil to the pan, when smoking hot, throw in the cumin seeds. Allow to splutter.
  • Add the chopped onions, fry till light brown.
  • Add the onion stalks, stir in the green chili paste, cumin powder and turmeric powder, sprinkle in the salt.
  • Cook over a medium flame till the onion stalks are tender.
  • Add the fried fish and half a cup of warm water. Give it a good stir, cook over a low flame for another 5-7 minutes.
  • Serve hot.