May 21, 2011

Rohu With Mustard & Poppy Seeds Gravy

Sorshe Rui is a very famous & traditional choice for every Bengali lunch. This dish is appreciated under all circumstances. Bengalis love to have this with warm plain rice.

Ingredients :

For Marination :

Rui/Rohu fish : 2 piees
Turmeric Powder : 1 tsp.
Salt : 11/2 tsp.
Lemon Juice : 1 tsp.

For Gravy :

Black Mustard Seeds: 1 tsp.
White Mustard Seeds : 1 tsp.
Poppy seeds : 1 tsp.
Green Chilli : 1 piece
Black Cumin Seeds : 1/2 tsp.
Onion : 1 medium, sliced
Tomato : 1 (Medium)
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Red chilles for garnishing

Method :

Firstly wash the fish pieces well and add all the marinated ingredients on it. Rub both the sides properly & keep them separately for almost 15-20 minutes.
Now make a smooth paste of two type of musturd seeds, poppy seeds, green chilli.
Take a kadai, heat oil on medium temperature.Shallow fry the fish pieces (make sure that both the sides are well fried) & remove them from the kadai.At the
same kadai pour some more oil, add black cumin seeds, when seeds are splutter then add sliced onion, fry until golden brown.
Now add tomato, cook till it become soft. Then add mustard paste, salt and turmeric powder, red chilli powder. Stir well to mix them properly & pour ½ cup of water
for gravy.When it begins to boil add the fried fish pieces.
Lower the heat and allow it to simmer for almost 3-4 minutes.
Take it off from the heat & place it in the serving bowl.
Before serving decorate with red chillies.

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