How to Royal Yummy Rohu fish,with Poppy seeds and Tomato Puree

How to Royal Yummy Rohu fish,with Poppy seeds and Tomato Puree Delicious, fresh and tasty.

Rohu fish,with Poppy seeds and Tomato Puree. Bengalis are in born fish lover. Fish takes the leading role in most of the bengali families daily menu. These is a very easy to make delicious fish recipe with little ingredients,where fish pieces are lightly fried first ,then p.

For a rich colour add Kashmiri Red Chilli Powder to the gravy (optional).

The bigger and fatter the fish, the better..

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You can cook Rohu fish,with Poppy seeds and Tomato Puree using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rohu fish,with Poppy seeds and Tomato Puree

1. It’s of Rohu Fish.

2. It’s of Medium sized Tomato Puree.

3. It’s of Ginger paste.

4. It’s of Poppy seeds paste.

5. Prepare of Green chillies.

6. You need of Haldi powder / turmeric powder.

7. You need of Kashmiri chilli powder.

8. You need of Mustard oil.

9. You need of kalonji / nigella seeds.

10. It’s of Salt and sugar.

From tomato puree, garlic powder, poppy seed paste to ladies finger (bhindi), carrots and salmon fish, bengalis seem to have experimented with everything from the sun to the moon and all in between to get an even better macher jhol than the fish broth regularly churned up in their kitchens.

Add turmeric and salt and fry for another minute.

By this time the mixture will become little thick.

Grind the onion to a fine paste and keep aside.

Rohu fish,with Poppy seeds and Tomato Puree step by step

1. Wash the fish pcs properly, and marinate with haldi powder and salt.Keep aside. Make the tomato puree in a mixture, adding 2 chillies in it.Keep aside. Make a paste with poppy seeds with 2 chillies and keep aside..

2. Now in a karahi take some mustard oil,and fry the fish pcs, lightly. Now add the kalonji,fry for a minute. Now add the tomato puree,keeping the flame low. Add salt, haldi and Kashmiri chilli powder. Fry till the raw smell goes. Now add the poppy seeds paste and little sugar, and keep frying again till the raw smell leaves..

3. Once fried properly, add 1/4 cup water, and mix well with the masala. Now add the fried fish.Cover and cook for 5 minutes, in low flame. After 5 minutes, check the seasoning. Turn the gas off,and pour 2 tbsp of mustard oil (or less),on top of the fish gravy.Keep covered for sometime, before serving with hot plain rice. Garnish with green chillies..

Then lightly crush the fish head so that it turns up a little more crisp.

Andhra Chepala Pulusu is an authentic and popular fish curry from the Rajahmundry region of Andhra Pradesh.

Chepala means river fish or fresh water fish.

Traditionally made in mud or clay pots, this is a finger licking dish made with fish , tamarind extract and spices.

This recipe uses Rohu but you are free to use any fresh water fish.