The best dinner arrangement.

After a busy day, if dinner includes hot rice and a favorite fish curry, then the satisfaction is complete. And for fish-loving Bengalis, the taste of rui fish is always different. Tonight, I cooked such a tempting dish in Henshel, a thin broth of rui fish with tomatoes and new potatoes. Believe me, the taste was so wonderful at the end of cooking that I did not notice when the plate was cleared with hot rice.

We all know that like the thirteen festivals in the twelve months of Bengal, there is diversity in food arrangements. However, the real magic is how to bring extraordinary taste with ordinary ingredients in everyday cooking. Today's cooking was also simple, yet very flavorful. Fresh tomatoes and new potatoes are now available in the market. The combination of these two vegetables makes any fish broth doubly delicious.

At the beginning of cooking, I washed the fresh Rui fish pieces well, rubbed them with salt and turmeric, and fried them until they were lightly browned. Frying them too hard reduces the juiciness of the fish, so it is better to fry them lightly. Then, in the main cooking, I heated the oil in a pan and added a little cumin. It gave off a nice aroma. Then, I started sautéing the spices with chopped onion, ginger-garlic paste one by one. The real taste of the curry depends on the sautéing of the spices.

When the oil started to separate from the spices, I added the chopped new potato pieces and tomatoes. The new potatoes took a while to cook, but their taste was amazing. I mixed turmeric, cumin powder, and a little chili powder in the powdered spices and sautéed them well with the vegetables. When the tomatoes melted and a thick gravy was formed, I added enough hot water for the broth. When the broth boiled, I gently released the previously fried fish pieces.

Finally, I covered it and simmered it for a while on low heat, so that the flavors of the fish and vegetables could blend well with each other. Before taking it off, I sprinkled a handful of fresh chopped coriander leaves on top. The aroma of this coriander leaves took the taste of the curry to a whole new level.

After cooking, when I served this fish broth with hot rice, a wonderful aroma spread throughout the house. The light sourness of the tomatoes, the taste of the new potatoes, and the tenderness of the Rui fish all combined to create a wonderful feeling. Today's simple dinner turned out to be truly extraordinary. If you want, you can surprise your loved ones with such an easy recipe.