Rui Mach er jhaal

Name: Rui Mach er jhaal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm rohu fish cut into pieces; 2 tablespoon mustard paste; 1 tablespoon poppy seeds paste; 1 tablespoon green chilli paste; 4 green chillies cut into slits; 1 teaspoon kalaunji; 1 teaspoon turmeric; Salt as required; 1/2 cup coriander leaves (optional); Mustard oil as required

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional Bengali dish with the strong flavour of mustard, where the fish are mainly immersed in an oily gravy.

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional Bengali dish with the strong flavour of mustard, where the fish are mainly immersed in an oily gravy.

Saved

Ingredients

30min

4 servings

500 gmrohu fish cut into pieces
2 tablespoonmustard paste
1 tablespoonpoppy seeds paste
1 tablespoongreen chilli paste
4green chillies cut into slits
1 teaspoonkalaunji
1 teaspoonturmeric
Salt as required
1/2 cupcoriander leaves (optional)
Mustard oil as required

Saved

Steps

30min

1

Wash the fishes and marinate it with turmeric and salt
2

Heat some oil in a wok, and deep fry the fishes. Keep them aside.
3

In the same wok, add the kalaunji, some turmeric.
4

In a bowl, add the mustard paste, poppy seeds paste, green chillies paste. Mix them altogether. Add half cup of water in it and again mix it well. Add this mixture in the wok.
5

Saute it very well. Add the slitted green chillies. Let the gravy boil.
6

As soon as it starts to boil, add salt and then add the fried fishes.
7

Once you get the desired consistency of the gravy, add 2 teaspoon of oil in it. It gives a nice aroma of mustard oil.
8

Add some coriander leaves and remove it from the flame.