Fish will always be our first and last love 😉 😀
Yes, we are fishetarians !!
Jhol, Jhal, Kalia and Korma are the four major types of gravy cooked in Bengali kitchen depending on the kind of fish, type of meal and also at times, age groups.
Each of these gravy types can be sub- categorized. Such as, ‘jhal’ can be made of tomato puree or mustard paste or poppy seeds paste.
Fish is usually cooked in mustard oil. It not only adds aroma, but also texture and taste. Rui/Rohu is a freshwater fish, commonly found in Indian markets.
In this recipe, fish is cooked in a mildly spicy mustard sauce, with some green peppers and garnished with freshly chopped coriander/ cilantro.
4-5 pieces – fish fillet
3-4 nos – green chillies, slit lengthwise
3 tbsp – mustard seeds
1 tbsp – poppy seeds
1 tsp – nigella seeds
2 tsp – tumeric powder
3- 4 tbsp – mustard oil
1 tsp – chopped coriander/ cilantro
salt to taste
Soak the mustard and poppy seeds in 1/4 cup of water.
Marinate the fish steaks with 1 tsp turmeric powder and 1/2 tsp salt for 10-15 minutes.
Meanwhile, drain the water from soaked mustard and poppy seeds and grind them together to a fine paste with minimal water alongwith some salt and 2 green chilies.
Add a cup of water to the paste and pass it through a strainer. Keep aside.
Heat 3 tbsp oil in a wok and fry the fish steaks to golden brown and drain on a kitchen paper.
Heat 1 tbsp oil and temper with nigella seeds and the green chilies. Add the strained mustard and poppy seed paste.
Add turmeric and salt and bring to boil.
Add the fried fish steaks, one-by-one, to this gravy and boil till the gravy thickens.
Garnish with chopped coriander/ cilantro and take it off the fire.
Serve hot with steamed rice.
Happy cooking !! 😀
Cheers !! 🙂