Rui Macher Jhaal (Rohu Fish Curry)

Name: Rui Macher Jhaal (Rohu Fish Curry)
Cuisine: Indian
Ingredients: 4 Rohu fish pieces; 3 tbsp+1 tbsp oil mustard oil; 1 tsp panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji); 1 onion, chopped; 1 tsp ginger-garlic paste; 1/2 tsp turmeric powder; to taste salt; 1 tsp tomato paste; 1 tbsp red chilli powder; 1-2 green chilies, slit; 1 tsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Rainbowweek5 - This is my style of a Bong fish curry that I generally prepare for a weekend lunch. In this recipe, I have used Rohu fish and made a slightly dry spicy gravy. It just has a tempering of panch phoron, followed by onion, ginger-garlic paste, tomato paste and Kashmiri red chilli powder to give a vibrant red colour to the dish. It is a very easy and a simple recipe. Tastes awesome if had with hot steamed rice and with a dash of lime.

Bethica Das @kitchen_flavours

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Ingredients

4Rohu fish pieces
3 tbsp+1 tbsp oil mustard oil
1 tsppanch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji)
1onion, chopped
1 tspginger-garlic paste
1/2 tspturmeric powder
to tastesalt
1 tsptomato paste
1 tbspred chilli powder
1-2green chilies, slit
1 tspcoriander leaves, chopped

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Steps

1

Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside.
2

Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.
3

Add the ginger-garlic paste, tomato paste, turmeric powder & red chilli powder mixed with some water. Saute till the oil separates.
4

Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced.
5

When done, switch off the flame and add the remaining mustard oil.
6

Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal.