@queen88's thread

Bengali food means a feeling of satisfaction. Fish soup has a unique place in our daily food list. Hot fish soup cooked with some simple spices and fresh vegetables satisfies both the stomach and the mind. Today I cooked Rui Fish Thin Soup with fresh tomatoes and potatoes with my own hands. Honestly, the dish was so delicious and tempting that it added a different joy to lunch.

The real magic of cooking fish soup lies in the proper grinding of spices and the technique of frying the fish. First, I washed the fresh Rui fish pieces brought from the market well, rubbed turmeric and salt and fried them in oil until they turned light reddish. After frying the fish and keeping it aside, I started preparing the main dish. I heated a sufficient amount of oil in a pan and fried the chopped onion nicely. As soon as the onion aroma came out, I added turmeric powder, chili powder, coriander powder and salt to taste one by one. I added a little water to prevent the spices from burning and ground them well.

Then I added the potatoes and fresh red tomato slices cut lengthwise into the spices. I had to fry the potatoes and tomatoes with the spices for quite some time so that all the flavors of the spices penetrated the vegetables well. When the tomatoes were lightly boiled and soft and the oil floated on the surface of the pan, I added the required amount of water. When the broth water boiled, I added the fried Rui fish pieces one by one to the pan.

Gradually, the broth started to boil and thicken and a beautiful sour-sweet aroma of tomatoes spread all around. Before pouring it, I sprinkled some chopped coriander leaves and green chilies, which enhanced both the color and taste of the dish several times.

This tomato-potato Rui fish soup with steaming hot rice for lunch was a wonderful experience. The whole family loved it because it was light and delicious. Such simple yet nutritious dishes prove time and again that nothing compares to the taste of simple Bengali cooking.

꧁Thanks for reading My post꧂

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