Varieties of dishes of Rui (or Rohu) fish can be smelt in the kitchen of Bengalis. Different preparation of Rohu fish can be made by using different ingredients and different recipe. As a spicy dish, the fish can enhance the grace of a lunch.
Ingredients:
1. Fish (Rohu) - 6pcs
2. Mustard oil-50 ml
3. Chilli paste-1tbs
4. Onion paste-1/2 cup
5. Tomato puree-1/4 cup
6. Garlic paste-1/4tsp
7. Ginger paste-1tbs
8. Cumin paste-2tbs
9. Salt-according to taste
10. Sugar-1tsp
11. Cardamom-4pcs
12. Cinnamon-2inch stick
13. Cashew & Raisin-8 to 10 each
14. Kalo jeera-1/2tsp
15. Green chilli-4pcs
16. Bay leaves-1pc.
Procedure:
Wash the pieces of Rohu fish and mix with little salt and turmeric.
Heat oil in a pan and fry the pieces of fish until they turn golden brown and keep aside.
In the same oil, put kalo jeera, bay leaves, cumin paste, chilli paste, cinnamon, cardamom, green chillies, one after another and fry the ingredients for a minute. Then add onion, ginger, garlic paste, tomato puree and salt, sugar and turmeric powder. Fry until oil separate from the spices.
Add two cups of boiling water and put the pieces of fish. Cook in low flame for ten minutes and garnish with cashew, raisin and coriander leaves.
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