Bengali new year can never be complete without fish. So, here’s a fish recipe which is simple, delectable and gets ready within minutes. Roshun rui essentially translates to ‘garlic rohu’. Rohu is a freshwater fish that’s available almost everywhere in India. You can also try this recipe with Chitol or Catla. But since I’m a fan of rui maach, I prefer using this fish.
Here’s the recipe.
- Rohu/Catla/Chital fish – 2 pieces
- Garlic – 7-8 pods (whole)
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Garlic paste – 1tsp
- Turmeric powder – 1 + 1tsp
- Salt as per taste
- Cinnamon (dalchini) – 1 small piece
- Cardamom (choti elaichi) – 3-4 pods
- Dry red chillies – 2
- Lime juice – 2tsp
- Plain yogurt – ½ cup
- Posto (poppy seeds) paste – 1tbsp (optional)
- Sugar – 1tsp
- Mustard oil – 2tbsp
1) Wash the fish pieces carefully. Marinate them with lime juice, one teaspoon of turmeric powder and salt. Keep it aside for half an hour.
2) Heat a tablespoon of mustard oil in a pan and fry the fish pieces till they turn golden brown on both sides. Keep the fish aside.
3) Heat another tablespoon of oil in the same pan and add dry red chillies, cinnamon and cardamom. Let it splutter.
4) Add the garlic pods and fry till they turn golden brown. Then add in the onions and sauté for 3-4 minutes.
5) Once the onions turn translucent, add garlic paste and sauté for a minute.
6) Add the tomato, poppy seeds paste, turmeric powder, sugar and stir for 2-3 minutes.
7) Mix half a cup of water with the yogurt and beat it well. Add this to the pan and stir immediately.
8) Add salt and fish pieces. Cover the pan with a lid. Allow the gravy to simmer for 5-6 minutes on low flame.
9) Once the fish is cooked, switch off the heat and pour a teaspoon of mustard oil over the gravy. Cover and keep it for 10 minutes. Serve hot with rice.
1) Don’t deep fry or overcook the fish. Fry it only till it attains the golden brown colour.
2) You can skip adding the poppy seeds paste, if it’s not available.
3) Garnish with coriander leaves, if you want.