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Rui Macher Jhaal (Rohu Fish Curry)
Introduce
Chef :
Bethica DasRui Macher Jhaal (Rohu Fish Curry)
#Rainbowweek5 - This is my style of a Bong fish curry that I generally prepare for a weekend lunch. In this recipe, I have used Rohu fish and made a slightly dry spicy gravy. It just has a tempering of panch phoron, followed by onion, ginger-garlic paste, tomato paste and Kashmiri red chilli powder to give a vibrant red colour to the dish. It is a very easy and a simple recipe. Tastes awesome if had with hot steamed rice and with a dash of lime.
Ingredient
3 tbsp+1 tbsp
oil mustard oil
1 tsp
ginger-garlic paste
1/2 tsp
turmeric powder
to taste
salt
1 tsp
tomato paste
1 tbsp
red chilli powder
Cooking instructions
* Step 1
Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside.
* Step 2
Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.
* Step 3
Add the ginger-garlic paste, tomato paste, turmeric powder & red chilli powder mixed with some water. Saute till the oil separates.
* Step 4
Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced.
* Step 5
When done, switch off the flame and add the remaining mustard oil.
* Step 6
Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal.
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