Name: Rohu Dopiyazaa Bengali style recipe by Paramita Majumder at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Rohu or Tilapia fish 4-5 piece; Onion 1 large; Shallots 5; Garlic Pods 2; Ginger 1/2 inch; Green chillies 2 -3; Powdered spices :; Turmeric powder 1 tsp; Red chilli powder 1 1/2 tsp; Cumin powder 1 tsp; Coriander powder 1/2 tsp; Whole spices dry :; Cinnamon stick 1 inch; Cardamon 2; Cloves 2; Black pepper 3; Kalaonji seeds; For garnishing :; chopped coriander leaves 1 tbsp; Mustard oil 3 tbsp; Salt as required; Sugar 1 tsp

ABOUT Rohu Dopiyazaa Bengali style RECIPE

This is a Bengali dish, medium spicy, little sweet and slightly tangy curry with shallots. I have used aamchoor powder to give it slight tangy recipe, in the original recipe it was not there. Also I have added shallots in this dish for giving it a new twist which worked well. It has a very thick rich gravy

Ingredients Serving: 4

Rohu or Tilapia fish 4-5 piece
Onion 1 large
Shallots 5
Garlic Pods 2
Ginger 1/2 inch
Green chillies 2 -3
Powdered spices :
Turmeric powder 1 tsp
Red chilli powder 1 1/2 tsp
Cumin powder 1 tsp
Coriander powder 1/2 tsp
Whole spices dry :
Cinnamon stick 1 inch
Cardamon 2
Cloves 2
Black pepper 3
Kalaonji seeds
For garnishing :
chopped coriander leaves 1 tbsp
Mustard oil 3 tbsp
Salt as required
Sugar 1 tsp

Instructions

Wash fish pieces , pat them dry
Rub gently with turmeric powder and salt in both sides
Rest for 20 mins
In another nonstick pan heat oil
When oil is hot enough add cloves , cardamom, black pepper
Saute for 1-2 mins
Add chopped garlic , ginger , saute for 1-2 mins
Add sliced onions
When onions turn slight brown turn off gas
When this mixture gets cooled down make smooth paste with slight water
Heat oil again add kalaonji seeds , when splutter add all the spices one by one
Add turmeric powder , cumin powder , coriander powder , chilli powder
Add peeled shallots and green chilies
Saute for 1-2 mins in medium heat
Add ground paste , also add dry mango powder
Saute until the oil separates from the masala in low heat
Add 1 cup of warm water
Heat mustard oil in medium heat in a nonstick pan for 2-3 minutes , fry the marinated fishes, both sides until red
Keep aside
Add fried fishes to the gravy , boil them for 5-7 minutes in high heat, or until the gravy gets thickened
Add sugar, check for salt and chilli, if needed add some more now
Switch off gas , garnish fish curry with chopped coriander leaves
Serve hot with plain white rice

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