Rui fish thin broth with delicious vegetables.

Rui fish is a very favorite fish of Bengalis. Whether it is fried fish or mustard hilsa, various dishes of Rui fish add a different dimension to our food. However, when you want to eat something light yet satisfying on a hot afternoon, then Rui fish thin broth with vegetables is incomparable. This dish is not only healthy, but its taste is also delicious.

Today's recipe is made with some very simple ingredients. The main ingredients used are Rui fish patty pieces and various types of vegetables such as potatoes, eggplant and shrimp. This mixture of vegetables enhances the taste of the fish broth many times. At the beginning of cooking, the fish pieces are washed well, rubbed with salt and turmeric and fried until lightly reddish. The golden color and beautiful smell of frying the fish make the first step of cooking special.

Then, the vegetables are lightly fried one by one in the oil used to fry the fish in the pan. The softness of potatoes, eggplant and prawns goes very well with fish. When the vegetables are lightly fried, they are mashed with cumin, coriander, ginger paste and a sufficient amount of chili powder and turmeric. When the oil starts to separate from the spices, the required water is added. When the broth boils, the previously fried fish pieces are covered and cooked on a low heat for about ten minutes. Finally, the coriander leaves are scattered and the delicious vegetables are prepared by spreading them.

The main feature of this dish is its light spices. Since it does not use too much oil or spices, it is as delicious as it is easy to digest. This broth with hot rice at noon is like nectar. The combination of soft meat of rui fish and vegetables marinated in spices will win the hearts of everyone, young and old. Instead of eating boring fish broth, you can try making fish dishes with such vegetables from time to time, which will double the satisfaction of your meal.