Shorshe Rui Maach (Rohu Fish in Mustard Gravy)

          This is a typical Bengali style Fish in mustard gravy. It is in a soup form to be had with plain steamed rice. I used the store bough kasundi but you can always use the ground mustard. Rohu fish which is a very common everyday meal in almost every Bengali household has been used, but it also tastes good with either Hilsa or Pomfret.

• 3-4 pieces of Rohu fish 
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, slit
• 1 tsp. raw mustard oil
• 1tbsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil and shallow fry them till light golden in colour. Drain and keep aside.

          Temper the same oil with kalonji and saute for a few seconds. Add the ginger-garlic paste, kasundi and turmeric powder mixed with 2 tbsp. water. Saute till dry.

          Add 1 cup water, slit green chilies and salt to taste. Bring it to a boil and then add the fried fish pieces. Simmer on a low flame for 3-4 minutes.

          Add the raw mustard oil and switch off the flame. Garnish with chopped coriander leaves and serve with hot steamed rice.