Rani Maas Bhuna Recipe, A Bangladeshi Seafood Special
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Sylheti cuisine, like many other regional cuisines in Bangladesh, is heavily influenced by the flavours and ingredients of neighbouring countries such as India and Myanmar. However, it has also evolved over the years to incorporate local ingredients and techniques, resulting in a cuisine that is uniquely Sylheti. 

One of the key ingredients in Sylheti cuisine is mustard oil, which is used for frying and as a base for many curries. It is a pungent oil with a distinct flavour that adds depth and richness to dishes. Another defining feature of Sylheti cuisine is its use of aromatic spices such as cumin, coriander, and fennel seeds. These spices are often toasted before being ground into a powder, which helps to release their flavours and aromas.

Sylheti cuisine is a testament to the vibrant and diverse culinary heritage of Bangladesh. With its unique blend of spices and flavours, Sylheti cuisine is an experience like no other. And one dish that truly embodies the essence of Sylheti cuisine is Rani Maas Bhuna, a spicy fish curry made from the Rani fish. Rani is a freshwater fish that is commonly found in the rivers of Bangladesh. It is known for its delicate texture and mild, sweet flavour. And when combined with the bold flavours of Sylheti spices, it creates a dish that is simply divine.

The dish can be made with other varieties of fish too, and is both spicy and fragrant, with a depth of flavour that is truly exceptional. It is typically served with steamed rice and a side of vegetables such as sautéed spinach or eggplant. Sylheti cuisine is a celebration of bold flavours and aromatic spices. And with dishes like Rani Maas Bhuna, it is easy to see why this cuisine has become so beloved by food lovers around the world.

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  • 500 gm Rani fish, cut into medium-sized pieces
  • 2 tbsp mustard oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 medium-sized tomatoes, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chilli powder (or to taste)
  • 1 tsp garam masala powder
  • Salt to taste
  • ½ cup water
  • Coriander leaves for garnish


  • Marinate the Rani fish pieces with cumin powder, coriander powder, turmeric powder, chilli powder, and salt. Set aside for 20 minutes.
  • Heat mustard oil in a pan over medium heat. Fry the marinated Rani fish pieces until they are golden brown on both sides. Remove from the pan and set aside.
  • In the same pan, add more mustard oil if needed. Add the chopped onions, garlic, and ginger and sauté until they turn golden brown.
  • Add the chopped tomatoes and cook until they become soft and mushy.
  • Add the cumin powder, coriander powder, turmeric powder, chilli powder, and garam masala powder. Cook for 2-3 minutes until the spices are fragrant.
  • Add ½ cup of water and salt to taste. Mix well.
  • Add the fried Rani fish pieces to the pan and mix well with the sauce. Cover the pan and let it simmer for 5-7 minutes or until the fish is cooked through.
  • Garnish with cilantro leaves and serve hot with steamed rice.