Name: Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste) recipe by Soma Mukherjee at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Rohu fish 4 pieces; Mustard oil for frying and cooking; Salt and termaric as required; Sugar 1 teaspoon (optional); Kashmeri red cilli powder 1/2 teaspoon (optional); Fennal sheeds paste 2 table spoon; 1/2 teaspoon Ginger paste with a green cilli; 1/2 teaspoon coriander powder; Paanch phoron (cumin seeds + nigella seeds +fenugreek + sauf+ mustard seeds mix): 1 teaspoon; Dry roasted 1 teaspoon sauf + 5-6 fenugreek seeds and make powder; Whole green cilli / OR Green cilli slits: 2-3

ABOUT Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste) RECIPE

Fish lover Bengalies like to cook fish in different way using different spices. This recipe is another one in which Rohu fish cooked with sauf or fennal seeds. Here -a nice combination of paanch phoron(Bengali 5 spices) sauf paste, green cilli and Mustard oil.

Ingredients Serving: 4

Rohu fish 4 pieces
Mustard oil for frying and cooking
Salt and termaric as required
Sugar 1 teaspoon (optional)
Kashmeri red cilli powder 1/2 teaspoon (optional)
Fennal sheeds paste 2 table spoon
1/2 teaspoon Ginger paste with a green cilli
1/2 teaspoon coriander powder
Paanch phoron (cumin seeds + nigella seeds +fenugreek + sauf+ mustard seeds mix): 1 teaspoon
Dry roasted 1 teaspoon sauf + 5-6 fenugreek seeds and make powder
Whole green cilli / OR Green cilli slits: 2-3

Instructions

Clean and rince fish pieces
Rub fishes with salt and termaric powder
Heat oil properly and fry the fishes both sides. Add keep aside.
Take 2-3 table spoon of used oil in the cooking vessel and add paanch phoron or bengali 5 spices.
Let the fragrance of spices appear then add ginger cilli paste and stir for a while.
Add little sugar, termaric powder and fennal seeds paste and stir
Add kashmeri red cilli powder, coriander powder and 2 table spoon water.
Let it fry for a minute
Add fried fish pieces and salt . Adjust the taste. Add 1cup of water
Cover it 5 about 10 minutes
Remove the cover add green cilli
Spread all over the fried sauf and fenugreek powder and cover again
Leave for another 4-5 minutes and Remove from the heat.
Serve hot with Steamed rice.

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