Rui r Dumpukht/Dum Rohu

Dum pukht or  Dum is a cooking skill in which food is slow cooked over a lazy flame. Dum means ‘to cook food on low flame’ and pukht means ‘process of cooking’. This is how the name “dumpukht” has been coined. The most popular dish cooked in this style is Dum biriyani. In a traditional dumpukht meat and vegetables along with spices and the fat are all taken in a same heavy bottomed pot, sealed with dough, and cooked on a low flame. However, in this case, I have lightly sauteed the rui/rohu fish but later cooked the fish on dum.

Rui r dumpukht could be called a cousin of Rui r Kalia. This goes well with any kind of polao, steamed rice or fried rice.

Step by step instructions to prepare Rui r Dumpukht/Dum

Sprinkle turmeric powder and salt on the fish slices, rub them on the slices and keep them aside.

In a flat bottomed pot, add oil and heat it. Once the oil starts smoking, add the fish slices carefully to the hot oil

Lightly saute the fish pieces for about 1/2-1 minute each side and keep them aside.

To the same oil, add the bay leaves.

As the aroma of the bay leaves comes out, add the sliced onions followed by the onion paste.

In a bowl, add salt, turmeric powder, cumin powder, coriander powder, red chili powder, Bengali garam masala powder and yogurt. Whisk everything together properly along with 2 tablespoons of water.

Now, add this mixture to the kadai, followed by the cashewnut paste.

Add 1/2 cup of water to the kadai and fold all the components of the pot together.

Now, place the fishes in the pot carefully in the spices.

Seal the edges of the pot with the dough.

Cook the fishes on dum on low medium flame for about 20-25 minutes.

Turn off the flame and remove the seal.

Serve the dumpukht with steamed rice or polao.

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