Rohu ranga

Name: Rohu ranga
Total time: 2100 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gms Rohu; 1 tbsp Zeera-ginger paste; 1 tsp Dhaniya powder; 1 tbsp Turmeric powder; 1 tsp Kashmiri Red Chilli powder; 2 Green Chilies; 1 Tej pata; 1 tsp panch phorong; to taste Salt; 2 tbsp tomato puree; 1/2 tsp Sugar; 150 ml Refined Oil; 2 tbsp Mustard oil; 1 cup Water

Mamata Satpati @cook_mamata

Chandigarh

#protein

Mamata Satpati @cook_mamata

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Ingredients

35 minutes

3 servings

400 gmsRohu
1 tbspZeera-ginger paste
1 tspDhaniya powder
1 tbspTurmeric powder
1 tspKashmiri Red Chilli powder
2Green Chilies
1Tej pata
1 tsppanch phorong
to tasteSalt
2 tbsptomato puree
1/2 tspSugar
150 mlRefined Oil
2 tbspMustard oil
1 cupWater

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Steps

35 minutes

1

Marinate the fish pieces with 1 tbsp salt, 1/2 tbsp Turmeric powder and Mustard oil for 5 minutes.
2

Heat a kadhai, put 125 ml oil, when the oil heats up put the fish pieces into it. Take out the fish when they turn into light golden colour.
3

Now add the rest of the oil in the kadhai, when the oil heats up put sugar, panch phorong, after 30 seconds add tomato puree, salt to taste, green Chilies, jeera - ginger paste, Dhania powder, turmeric powder, Kashmiri Red Chilli powder and Tej pata. Stir it for 3-4 minutes.
4

Put 1 cup Water, cook it on medium flame for 2-3 minutes.
5

Now add the fish pieces one by one into the kadhai. After few minutes turn off the gas.