Name: Rohu fish in a rich gravy of cashew nuts, hung curd and some usual robust Indian spices! recipe by Antara Boruah at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: ROHU 500gms; Onions 3 big, thinly sliced.; Ginger Garlice paste 1tables spoon; Tomato paste (boiled and grinded) 3 big; Curd 1/2 cup; Cashew paste (soaked and grinded)of 5-6 cashew.; Cocunut milk 1/2 cup; Five spices 1teaspoon; Cardamom 2; Cinnamon 1/ 2 inch; Coriander powder 1/2 teaspoon; Cumin Powder 1/2 teaspoon; .Chopped coriander; Green chilly paste of 4.; .Misc: Salt+turmeric+chilly powder

ABOUT Rohu fish in a rich gravy of cashew nuts, hung curd and some usual robust Indian spices! RECIPE

One easy way to elevate our humble Rohu fish from just being simple to extraordinary with added slay factor ;)

Ingredients Serving: 4

ROHU 500gms
Onions 3 big, thinly sliced.
Ginger Garlice paste 1tables spoon
Tomato paste (boiled and grinded) 3 big
Curd 1/2 cup
Cashew paste (soaked and grinded)of 5-6 cashew.
Cocunut milk 1/2 cup
Five spices 1teaspoon
Cardamom 2
Cinnamon 1/ 2 inch
Coriander powder 1/2 teaspoon
Cumin Powder 1/2 teaspoon
.Chopped coriander
Green chilly paste of 4.
.Misc: Salt+turmeric+chilly powder

Instructions

Marinate the fish with salt,turmeric and chilly paste and let it rest while preparing for the gravy.
Gravy Preparation
Boil the tomatoes and when done, blend it into a fine paste
Make a fine paste out of the soaked cashews. Similarly get the ginger-garlic paste, chilly paste, and coconut milk ready.
Step 3 -Getting stuff on the Pan
Fry the fish on both sides on thick bottomed deep pan till half done
Remove the half done fish and crackle the five spices, cardamom and cinnamon on the same pan. Saute the thinly sliced onion till it turns golden brown
Add in the ginger garlic and chilly paste and keep stirring till the raw smell of the spices goes away.
Follow this with the tomato paste and the powdered cumin, coriander and tumeric powder.
Once the tomato paste has turned into dry mixture add in the curd and let it release its oil.
Pour in a cup of hot water and the cashew paste and bring it to a boil.
Add in the half fried fish followed by the last gravy component; the cocunut milk and simmer it on low till the gravy has come to the desired consistency.
Garnish with chopped coriander or spring onions

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