One of the most popular Durga Puja Traditional Recipe is Rui Macher Ganga-Jamuna. Check out the Ingredients and Method of cooking Rui Macher Ganga-Jamuna.
|| Ingredients ||
- 750gm Rui pieces or a small whole fish Salt and haldi (turmeric) to taste
- Imli (tamarind) - Dried,2-inch lump or Sour imli paste - ½ cup
- Mustard seeds - 2 tbsp, soaked overnight; ground to a paste
- Sharp mustard oil - ½ cup
- Green chillies - 2, chopped
- Sugar - l tsp
- Green chillies - 2, chopped
|| Method of Cooking ||
- Rub the fish lightly with salt and haldi; Keep to one side.
- If dried imli is used, soak in ½ cup water to loosen it first. Meanwhile, preheat oven to 180°C (350°F).
- Mix mustard paste with ¼ tsp haldi, ½ tsp salt, 1 cup mustard oil and the Green chillies. Set aside.
- If imli is soaked, rub to remove seeds, husk, and fibres. Strain. Add 1 tsp haldi, ½ tsp salt, sugar, 1 cup mustard oil and the green chilies. Set aside.
- Lay the fish pieces in a shallow glass or ceramic dish. Carefully add the imli paste on one side and the mustard paste on the other. Gently shake the bowl so that both thick pastes come together along the center line but do not combine. Tent with foil and bake for 20-25 minutes (depending on size of pieces; a whole fish may need 30 minutes).
- Serve with plain rice, but present the dish as it is to make an impression
