Rui or Rohu fish is a very common feature of Bengal and the other delicacy is posto. When they are combined together, a masterpiece is born.
Smear the fish pieces with salt and turmeric and keep aside.
Make a paste of poppy seed and green chilli with a pinch of salt.
Fry the fishes in mustard oil till golden brown. Keep aside.
In the same pan, add some more mustard oil, then add a pinch of methi or fenugreek seed. Once it turns black, remove it with a spoon. Now add chopped onion with a pinch of salt and sugar. Fry till brown.
Add the poppy seed paste and turmeric with pinch of salt, if required. Fry till the water is evaporated completely and oil comes out of the masala.
Add a cup of hot water and let it boil. Then add the fried fish pieces carefully.
Cook over medium heat till the fish is cooked thoroughly and gravy reaches the desired consistency.
Serve with plain rice.
Ingredients
- Rohu Fish - 8-10 pieces
- Poppy Seed - 4 tbsp
- Onion - 4, small
- Green chilli - as per taste
- Curd - 1 heaped tbsp
- Mustard oil
- Turmeric
- Salt
Smear the fish pieces with salt and turmeric and keep aside.
Make a paste of poppy seed and green chilli with a pinch of salt.
Fry the fishes in mustard oil till golden brown. Keep aside.
In the same pan, add some more mustard oil, then add a pinch of methi or fenugreek seed. Once it turns black, remove it with a spoon. Now add chopped onion with a pinch of salt and sugar. Fry till brown.
Add the poppy seed paste and turmeric with pinch of salt, if required. Fry till the water is evaporated completely and oil comes out of the masala.
Add a cup of hot water and let it boil. Then add the fried fish pieces carefully.
Cook over medium heat till the fish is cooked thoroughly and gravy reaches the desired consistency.
Serve with plain rice.
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