Rui Mohini with Cashewnuts and Fried Onion

Name: Rui Mohini with Cashewnuts and Fried Onion
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms rohu fish; 2 onions sliced finely; 1.5 tsp ginger garlic paste; 2 tbsp curd; 1 tbsp malai or fresh cream; 1 tbsp tomato puree; 1 tomato chopped; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 10-12 cashewnuts; 1 tbsp melon seeds /charmagaz; 2 dry red chillies chopped; 2 green chillies chopped; 1 tbsp kasoori methi; For Dry roast and ground :; 1 tbsp cumin seeds; 1 tbsp fennel seeds; 1 small stick cinnamon; 2 green cardamoms; 2 dry red chillies; 2 bay leaves; For tempering:; 1/2 tsp ajwain/ carom seeds; 4-5 cloves; 2 cardamoms; 1 stick cinnamon; 4 tbsp mustard oil; 1 tbsp clarified butter; 1/2 tsp garam masala; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#GA4
#week5
#fish_cashew
This is basically a rich gravy based dish with a little difference and normally cooked during some festive occasion.It is a traditional Bengali recipe of Rohu Fish Kalia which can be cooked in various ways, but with a rich gravy of cashewnuts and fried onion paste with ginger and garlic and garam masala.Serve this unique and uncommon recipe with steamed hot rice,pulao or jeera rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

500 gmsrohu fish
2onions sliced finely
1.5 tspginger garlic paste
2 tbspcurd
1 tbspmalai or fresh cream
1 tbsptomato puree
1tomato chopped
1/2 tspturmeric powder
1/2 tspred chilli powder
10-12cashewnuts
1 tbspmelon seeds /charmagaz
2dry red chillies chopped
2green chillies chopped
1 tbspkasoori methi
ForDry roast and ground :
1 tbspcumin seeds
1 tbspfennel seeds
1small stick cinnamon
2green cardamoms
2dry red chillies
2bay leaves
For tempering:
1/2 tspajwain/ carom seeds
4-5cloves
2cardamoms
1 stickcinnamon
4 tbspmustard oil
1 tbspclarified butter
1/2 tspgaram masala
1 tbspcoriander chopped
To tastesalt

Saved

Steps

20 minutes

1

Clean and wash fish. Pat dry and smear little turmeric and salt. Set aside for a few minutes. Chop onions finely. Dry roast cumin, fennel, dry red chillies and whole garam masala. Grind coarsely. Heat ghee and fry the onion till crisp and light brown.
2

Make a paste of 1 chopped tomato,few cashewnuts,charmagaz,half of fried onion,ginger garlic paste,curd and malai.Heat mustard oil in a pan or wok and fry fish till golden brown.
3

In the remaining oil,sprinkle ajwain and half crushed whole garam masala.When they crackle, add the ground paste,tomato puree,turmeric,red chilli powder,1tsp roasted and ground masala powder,salt to taste.A pinch of sugar may be added if the curd is very sour.
4

Chop 2 dry red chiĺlies and green chillies and add to the gravy.Fry till oil leaves sides.Add the fish and 1.5 cups water.Adjust gravy according to need.Add kasoori methi and boil till gravy is thick.Garnish with few cashewnuts and chopped coriander.Serve with rice,pulao or jeera rice.