Rohu Masala

Category : Fish, Curries and gravies, Bengal

Time Taken : 15-30 mins

Ingredients: 

500 g - rohu

2 - medium onions

4 flakes - garlic

1 tsp - each of turmeric powder and garam masala

1 - big tomato, peeled and sliced

a few sprigs of coriander leaves

salt and chilli powder to taste

Method

1. Grind onion and garlic. Cut the fish into slices and then remove fishy smell. Fry the slices and set aside.
2. Heat 4 tbsps. Mustard oil and fry the onion paste to a nice golden brown colour.
3. Add all the spices and fry briefly.
4. Put in the tomatoes and cook till dry.
5. Pour in two cups hot water, bring to a boil, reduce heat to simmering, add the slices of fish and cook till fish is tender and gravy thick.
6. Serve decorated with springs of coriander leaves.

Gravy Fish

Category : Fish, Curries and gravies, Bengal
Time Taken : 15-30 mins


Ingredients: 
500 g - rohu or hilsa
1 inch piece - ginger
4 flakes - garlic
3 - red chillies
3 - green chillies, minced
2 - big onions
1 tsp - poppy seeds
1 tsp - grated jaggery or sugar
1 - lime juice
a big pinch - each of mustard, cumin and fenugreek leaves
salt to taste
1 tsp - garam masala


Method

1. Clean, wash and cut the fish into slices and remove fish smell
2. Grind together 2 red chillies, onions, garlic, ginger, poppy seeds and green chillies.
3. Heat 5 tbsps. Mustard oil and add 1 red chilli, fenugreek, mustard, and cumin seeds and fry till red.
4. Put in the ground onion mixture and fry till the oil floats to the top.
5. Add fish and fry nicely, put in jaggery and lime juice, 1/2 teaspoon turmeric powder and mix well.
6. Then put in very little water and cook till the fish is done and gravy thick.
7. Remove from fire and sprinkle garam masala and coriander sprigs on top.