Dhonepata Narkel Rui Bati Chorchori is a traditional Bangladeshi fish curry that is both flavorful and aromatic. The dish features Rui fish, a popular freshwater fish in South Asia, cooked with a blend of spices, fresh coriander leaves, and coconut. The use of coconut adds a creamy texture that complements the tender fish, while the coriander provides a fresh and vibrant flavor. This dish is cherished for its rich taste and its ability to bring families together over a hearty meal. Typically served with steamed rice, it offers a delightful balance of spice and sweetness, making it a favorite among fish curry enthusiasts.
Dhonepata Narkel Rui Bati Chorchori
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rui Fish – 500 Grams
- Coconut – 1 Cup
- coriander leaves – 1 Cup
- Onion – 2 Piece
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Cumin Powder – 1 Tsp
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Mustard Oil – 3 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean the Rui fish and cut it into pieces. Marinate with turmeric powder and salt. Set aside for 15 minutes.
Step 2
Heat mustard oil in a pan. Fry the marinated fish pieces until golden. Remove and set aside.
Step 3
In the same oil, add sliced onions and sauté until they turn golden brown.
Step 4
Add ginger paste, garlic paste, cumin powder, and green chilies.
Step 5
Cook until the spices are well blended.
Step 6
Add the coconut and coriander leaves to the pan. Stir well and cook for 5 minutes.
Step 7
Return the fish to the pan, mix gently, cover, and let it simmer for 10 minutes. Serve hot with rice.
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