Recipe of Favorite Rohu with mustard paste gravy

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The ingredients needed to make Rohu with mustard paste gravy:

1. Get 4 Rohu or katla fish ( belly pieces)
2. Take 50 gm Mustard
3. Take 1 tsp Turmeric powder
4. Make ready to taste Salt
5. Get 4-5 Green chilies
6. Take 1 teaspoon Kalonji or onion seeds
7. Make ready as needed Mustrad oil
8. Get 1 Small onion finely chopped
9. Get 1 Small tomato finely chopped
10. Take 2 tsp Chopped coriander leaves for seasoning

Devour it with rice, daal or khichuri. • Rui-er Dom - A steamed rohu preparation in mustard, poppy seed and curd paste. • Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite. Ingredients for Bengali Fish Curry Recipe. Mustard and onion gravy is a great alternative to the classic thick onion. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy.

Steps to make Rohu with mustard paste gravy:

1. Clean the fish and marinate with salt and Turmeric…keep it 10 min
2. In pan put mustrad oil and when oil gets hot put fish and fry them after that remove the fish
3. Take a grinder put mustrad green chili soak it 15 min…after that grind it
4. In same pan and oil put 1/2 teaspoon kalnji or onion seeds and slit green chili…when it sparkles add onion fry it then add tomato…when tomato became soft add mustrad paste and add water as per your choice…once it starts boiling add fried fish…cover it for 3 to 4 min
5. Switch off the gas and raw mustrad oil 1 spoon and chopped coriander leaves…it will give nice flavor…serve it with rice

Mustard and onion gravy is a great alternative to the classic thick onion. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

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