Sanchita Chakraborty has shared with us a less spicy version of Rohu Fish Curry, which is very popular in Bengali households during our hot summers.
Rui/Rohu Macher Jeere Ada Bata Jhol
- 4 medium sized pieces of Rui/Rohu, marinated with salt and turmeric powder
- Mustard oil, for frying the fish
- 1 Onion, sliced
- 1-2 Green Chillies, slit
- 1/2 tsp Paanch phoron
- Turmeric/Haldi powder
- 1 tsp Cumin/Jeera powder
- 1 tsp Ginger paste, fresh ginger preferably
- 1 tbsp Mustard oil
- Water for the gravy
- Salt to taste
- Heat a medium kadahi / wok well. Add enough mustard oil for shallow frying the fish. Heat till the oil is smoking hot. Add the fish pieces one by one on high heat. Be careful as the oil will splutter. Cook till one side is done and browned. Turn the pieces over and brown the other side too. Remove from oil, drain and keep aside.
- For the gravy/jhol: Heat 1 tablespoon of mustard oil and add the paanch phoron. After it turns brown, add the chillies and the sliced onions. Fry till the onions turn soft and golden brown.
- Mix the ginger paste and the jeera powder together with a quarter cup of water and add this too the pot. Fry for a while and then add the turmeric powder. Stir well for a while and then add water and then some salt. Finally, add the fried fish pieces.
- Cover and simmer for 12 minutes or until the fish is fully cooked.
- Optionally, garnish with chopped, fresh coriander leaves just before serving hot with plain steamed rice.
- Paanch Phoron is a spice mixture comprising equal quantities of whole fenugreek, nigella, cumin, black mustard and fennel seeds.