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Home / Recipes / Rohu fish in a rich gravy of cashew nuts, hung curd and some usual robust Indian spices!

Photo of Rohu fish in a rich gravy of cashew nuts, hung curd and some usual robust Indian spices! by Antara Boruah at BetterButter
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Rohu fish in a rich gravy of cashew nuts, hung curd and some usual robust Indian spices!

May-23-2018
Antara Boruah
30 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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 ;)

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Indian
  • Simmering
  • Whisking
  • Frying
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. ROHU 500gms
  2. onions 3 big, thinly sliced.
  3. ginger Garlice paste 1tables spoon
  4. tomato paste (boiled and grinded) 3 big
  5. curd 1/2 cup
  6. cashew paste (soaked and grinded)of 5-6 cashew.
  7. Cocunut milk 1/2 cup
  8. Five spices 1teaspoon
  9. cardamom 2
  10. cinnamon 1/ 2 inch
  11. coriander powder 1/2 teaspoon
  12. cumin Powder 1/2 teaspoon
  13. .Chopped coriander
  14. Green chilly paste of 4.
  15. .Misc: Salt+turmeric+chilly powder

Instructions

  1. Marinate the fish with salt,turmeric and chilly paste and let it rest while preparing for the gravy.
  2. Gravy Preparation
  3. Boil the tomatoes and when done, blend it into a fine paste
  4. Make a fine paste out of the soaked cashews. Similarly get the ginger-garlic paste, chilly paste, and coconut milk ready.
  5. Step 3 -Getting stuff on the Pan
  6. Fry the fish on both sides on thick bottomed deep pan till half done
  7. 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
  8. Add in the ginger garlic and chilly paste and keep stirring till the raw smell of the spices goes away.
  9. Follow this with the tomato paste and the powdered cumin, coriander and tumeric powder.
  10. Once the tomato paste has turned into dry mixture add in the curd and let it release its oil.
  11. Pour in a cup of hot water and the cashew paste and bring it to a boil.
  12. 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.
  13. Garnish with chopped coriander or spring onions

Reviews (1)  

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Payal Singh
May-29-2018
Payal Singh   May-29-2018

Deliciously amazing!

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