Name: Rohu Sorsebata / Rohu Mustard Curry recipe by Zulekha Bose at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Rohu Fish - 4 pieces; Ingredients For marinating fish - Salt - 1/4 teaspoon or to taste; Turmeric powder - 1/4 teaspoon; Mustard Oil / sunflower oil - 1 teaspoon; For the mustard and posto paste - Mustard powder - 3 tablespoon; Posto / khaskhas /poppy seeds - 11/2 tablespoon; Green chilies - 4 or as per taste; Garlic - 4 Cloves; Hot water - 5 tablespoon for making paste; Coconut grated - 1/4 Cup; Other ingredients : Mustard Oil / sunflower oil for frying fish; Panch phoron / five spice mix - 1 teaspoon (small mustard, black cumin,fenugreek seeds, cumin seeds, fennel seeds); Turmeric powder - 1/2 teaspoon; Salt to taste; Kashmiri red chilli for garnishing - 2

ABOUT Rohu Sorsebata / Rohu Mustard Curry RECIPE

It is a traditional recipe of West Bengal. Posto, mustard powder, grated coconut are used to make authentic gravy, the blend of mustard and fish is perhaps the most homogeneous mix where one non Bengali also develops a taste for it and believe it or not once you develop a taste you cannot get away with this.

Ingredients Serving: 4

Rohu Fish - 4 pieces
Ingredients For marinating fish - Salt - 1/4 teaspoon or to taste
Turmeric powder - 1/4 teaspoon
Mustard Oil / sunflower oil - 1 teaspoon
For the mustard and posto paste - Mustard powder - 3 tablespoon
Posto / khaskhas /poppy seeds - 11/2 tablespoon
Green chilies - 4 or as per taste
Garlic - 4 Cloves
Hot water - 5 tablespoon for making paste
Coconut grated - 1/4 Cup
Other ingredients : Mustard Oil / sunflower oil for frying fish
Panch phoron / five spice mix - 1 teaspoon (small mustard, black cumin,fenugreek seeds, cumin seeds, fennel seeds)
Turmeric powder - 1/2 teaspoon
Salt to taste
Kashmiri red chilli for garnishing - 2

Instructions

Rinse fish with fresh water and pat dry and marinate with salt ,turmeric and with little oil,keep it aside for 5 minutes.
Heat generous amount of water in a microwave safe bowl for 1 minute to soak mustard powder and posto/poppy seeds/khaskhas for 5 minutes and keep it aside.
Chop 3 tomatoes and keep it aside.
Now heat oil in a pan when it becomes smoky hot fry two kashmiri red chilli and keep it aside. In a same pan add in panch phoron (5 spice mix)fry until nice aroma start coming. Add in turmeric powder.
Now add chopped tomatoes and little salt to fasten the cooking, cook until tomatoes become soft and mushy.
In another pan heat oil for frying fish. When oil comes to smoking point it is ready to fry the fish on medium high flame.
Make a fine paste of mustard powder, posto /khaskhas, green chillies, garlic cloves and grated coconut. When tomatoes become soft and mushy add in mustard and posto paste.
Fry untill every thing mixes well together and oil start separating from the paste.
Now fish is ready to go in the mustard, posto and coconut gravy. Adjust the consistency of a gravy and add water accordingly don't add too much water. Check the salt, cover the lid and allow to cook for another 2-3 minute.
Switch off the flame and serve hot with rice. Garnish with 2 kashmiri red chilli fried in mustard oil.

Similar Recipes