Rohu fish curry in mustard gravy / Bengali fish curry / Shorshe Mach

Rohu fish curry

Preparation time: 15 minutes
Cooking time: 25 minutes



INGREDIENTS:

• Rohu fish- 1 kg (cut into medium pieces)
• Yellow mustard seeds- 3 tbsp
• 1/2 tsp kalonji/kala jeera/nigella
• Green chillies- 3
• Garlic- 10-12 cloves
• Turmeric powder- 2tbsp
• Red chilli powder-1 tsp
• 2 tbsp mustard oil, extra for frying
• 2 to 3 cups of water
• Salt to taste
• Chopped coriander leaves for garnishing

DIRECTIONS:

* Clean the fish very carefully, coat generously with 1½ teaspoon turmeric powder and salt.

* Take a frying pan or kadhai. Heat mustard oil for frying and fry the fishes in batches till they               harden a little. Do not over fry the fishes. Keep it aside.

* Take a mixer. Add mustard seeds, garlic, green chillies and make smooth paste.

* In a small bowl add turmeric, chili powder and salt; mix and add the mustard paste.

* Take out excess oil from kadhai and heat about 1 tablespoon of oil. Add the nigella, as they start          sputtering pour in the mustard paste. As the spices start to dry out and oil starts leaving from sides      add 2 cup of water. Cook for 5-7 minutes till the gravy thickens

* Carefully place the fried fishes in the gravy and cook for another 10 minutes, the fish will become       tender.

* Take out of the heat, garnish with coriander and serve with warm rice.