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Friday, 7 November 2014

Rui Maach Er Jhol (Bengali Fish Curry)

          This is my version of a simple everyday fish curry prepared in almost every Bengali home. I used green papaya in it, but parwal, eggplants or potatoes can also be used. The twist I gave here is that I added coriander leaves in the ground paste. I also took the liberty of sprinkling some roasted panch phoron powder to the dish to give an intense flavour.

  • 3-4 Rui (Rohu) fish pieces
  • 3 tbsp. mustard oil
  • 1/2 tsp. kalonji (onion seeds)
  • half of a small Papaya, cut lengthwise
  • 1 onion, chopped
  • 1" ginger, chopped
  • 1-2 green chilies, slit
  • handful of coriander leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. roasted panch phoron powder (equal quantities of cumin, fennel, fenugreek, mustard & onion (kalonji) seeds)

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Make a paste of the onion, ginger and coriander leaves. Keep aside.

          Heat oil in a pan and shallow fry them till golden colour. Drain and keep aside. Temper the same oil with kalonji. After it stops sizzling, add the papaya and saute till light brown. Then add the ground paste and turmeric powder. Saute till oil separates from the sides of the pan.

          Now add 2 cups water and salt and bring it to a boil. Slowly add the fried fish and the slit green chilies. Cook, covered on a low flame for 5-6 minutes. When done, sprinkle the roasted panch phoron powder and serve with hot steamed rice.

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