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Rohu Fish Curry in Mustard oil

Feb-20-2017
Sheena Omana Narayanan
25 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Rohu Fish Curry in Mustard oil RECIPE

Rohu fish is suppose to be one of the regular staple diets of every Bengali household.This Bengali style fish curry is the perfect accompaniment to steamed rice

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. Rohu Fish:- 400 gms
  2. Onion:- 2 chopped finely
  3. Tomato:- 2 chopped finely
  4. Ginger:- 1 inch piece chopped nicely
  5. garlic:- 10 cloves
  6. Cinnamon stick:- 1 inch piece
  7. Black pepper kernels:- 8-10
  8. Fennel Seeds:- 1 tsp
  9. Mustard seeds:- 2 tsp
  10. Methi seeds:- 1 tsp
  11. Oil as required
  12. Turmeric powder:- 2tsp
  13. Chilly Powder:- 2 tbsp
  14. Coriander powder:- 2 tbsp
  15. Garam Masala/Fish Masala
  16. tamarind juice:- 2 tbsp
  17. Salt as per your taste
  18. Coriander leaves handful

Instructions

  1. For Marination :- Take wide bowl add fish,turmeric powder,chilly powder and salt marinate well and store it in fridge for 30 mins.
  2. For Roasting:- Heat oil fry cinnamon stick,black pepper fennels seeds and methi seeds once it turns brown in color add onion,ginger and garlic fry for 6-7 mins and then add tomato fry until tomato becomes mushy.
  3. Add chilly powder,coriander powder,turmeric powder and garam masala,tamarind fry for 5 mins.
  4. Remove from fire and allow it to cool. Once its cool down add mustard seeds and grind to fine paste
  5. Method of making Fish curry:- Heat mustard oil add marinated fish pieces and fry until it turns golden brown color
  6. Remove from pan and place it in tissue paper to remove excess oil from fish
  7. In the same pan add grounded masala and fry until oil starts seperating from masala, add water and allow it to boil
  8. Once gravy starts boiling add fish pieces and cook for 6-7 mins without closing lid
  9. Switch off the flame and add coriander leaves cover with lid for 10 mins
  10. Serve with hot rice

Reviews (1)  

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Kanak Patel
Feb-23-2017
Kanak Patel   Feb-23-2017

Yummy! This would taste amazing with some hot rice..

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