Follow these steps for perfect results
Rohu fish
sliced
Onion
sliced
Garlic
Ginger
Cinnamon Stick
Cardamom
Cloves
Cumin seeds
Kashmiri Red Chilli Powder
Turmeric powder
Raisins
Curd
Sugar
Mustard oil
Green Chillies
sliced
Salt
Heat 1 tablespoon mustard oil in a heavy-bottomed pan.
Add garlic, ginger, and onion; sauté for 1 minute. Let it cool and then grind it into a paste using a mixer grinder.
Marinate fish with raisins, turmeric, red chilli powder, salt, and 1 tablespoon mustard oil for 15-30 minutes in a mixing bowl.
Mix everything properly.
Add 1 tablespoon mustard oil to the same pan and heat it.
Add cumin seeds and let them sputter.
Add cinnamon, clove, and green cardamom; sauté for a few seconds.
Reduce the flame to very slow. Add the marinated fish with curd to the pan.
Cook for about 10 minutes at medium flame.
Add green chillies and 1/2 teaspoon sugar; mix well.
Cook for another 4-5 minutes at slow flame.
Switch off the stove. Serve hot with rice.
Expert advice for the best results
Marinate the fish for at least 30 minutes for better flavor absorption.
Use fresh yogurt for the best taste.
Adjust the amount of chilli powder to your preference.
Everything you need to know before you start
15 mins
The onion-ginger-garlic paste and spice mix can be made a day ahead.
Serve in a bowl, garnished with fresh coriander leaves and a drizzle of mustard oil.
Serve with hot steamed rice.
Serve with Bengali Aloo Posto.
Complements the spice and tanginess.
Discover the story behind this recipe
A staple dish in Bengali cuisine, often prepared during festivals and special occasions.
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