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Friday, 27 February 2015

Rui Mach Er Jhaal (Rohu Fish Curry - Bengali Style)

          This is a very common preparation of fish, prepared almost every day in any Bengali home. Usually Rohu fish is prepared in a gravy based curry with some potatoes or eggplants thrown in. 

          But here I made it in a slightly dry based gravy with just a tempering of panch phoron, onion, green chilies and tomato paste to give a vibrant red colour to the dish.  It simply tastes awesome if had with plain steamed rice with a dash of lime.

  • 3-4 Rohu fish pieces
  • 3-4 tbsp. mustard oil
  • 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji)
  • 1 onion, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. tomato paste
  • 1-2 green chilies, slit
  • 1 tsp. coriander leaves, chopped

           Marinate the fish pieces with salt to taste and a pinch of turmeric powder for 10 minutes. Heat oil in a pan and fry the fish pieces on both the sides till light golden brown in colour. Keep aside.

          Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.

          Now add the tomato paste and turmeric powder and stir for a few seconds. Add 1/2 cup water, salt, fried fish pieces and slit green chilies.

          Simmer on low flame for 2-3 minutes till the gravy is slightly reduced. Serve, garnished with coriander leaves.



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