Easiest Way to Special Tasty Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

Norman Black

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Easiest Way to Special Tasty Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui Delicious, fresh and tasty.

Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui. Rui Macher Jhol/ Light Rohu Fish Curry. In this recipe, I have used Rohu fish and made a slightly dry spicy gravy. It just has a tempering of panch phoron.

Not only Rohu ,you can use any other big fish to make this "out of the world" kindda dish.

When the gravy starts boiling, place all fried fish pieces in a single layer with chopped garlic leaves and half of chopped coriander leaves.

Let it cook on medium heat till oil separates and fish is cooked through.

You can cook Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

Prepare 6-8 pieces of Rohu Fish (Preferably Large).
You need 6-8 of Dry Red Chillies (whole).
You need 50 gms of Mustard Oil (Frying the Fish & Cooking-Both).
It’s as needed of Make a Smooth Paste by adding about 2 tbsps water: 1 tsp Cumin Seeds, 1 tsp Coriander Seeds & 1 tsp Red Chilli Powder & dey aside.
You need 1/2 tbsp of Ginger Paste.
It’s 1 tsp of Turmeric Powder.
Prepare 1/2 tsp of Whole Cumin Seeds.
You need 1 of Tomato (Finely Chopped).
It’s To Taste of Salt.
Prepare To Taste of Sugar.
Prepare 4-5 of Green Chillies (Slit).
Prepare as per need of Garnish: 2 tbsps Fresh Coriander Leaves (Finely Chopped): Optional.
You need 2 Cups of Water (Hot- For the Gravy).

Take them out and in the remaining oil add kaalo jeere and slit green chillies.

Wait for the splutter before adding onions.

Fry the onions golden, add all the powdered masalas and salt.

Add the fried fish pieces, the mustard-poppy seeds paste along with a cup of water.

Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui step by step

Clean & Marinate the fish pieces with some salt & turmeric powder, cover it & set aside for about 20- 30 mins time.
In a small frying pan: Dry Roast the Dry Red Chillies & as soon as it starts releasing its breath choking smell- transfer it to another bowl & pour about 1-4 cup water to it- cover it to soak alike for about 15-20 mins time & then, blend it to a smooth paste.
Also, we’ve already kept ready of our Dry Masala Paste- Cumin, Coriander & Red Chilli Powders.
Now, in a frying pan or wok: pour in half of the mustard oil & allow it to be absolutely hot enough to fry the fish pieces in batches & take them out on a separate plate to keep it aside until its next use later.
In the same fried oil- Add in the Cumin Seeds, allow it to splatter a bit then, add in one by one- the chopped tomatoes, ginger paste & salt & sauté until the tomatoes get soft & mushy a bit.
At this point- add in the Spices mix paste & sugar and keep sautéing for 2 mins by stirring occasionally- now, cover the lid of the pan and cook for about the next 5 mins time until it starts releasing its oil & surfaces up.
Once the mixture is done, pour in about 2 Cups of hot water & give it a nice mix & once it comes to a boil- add into it the fried fish pieces & cook for another 5 mins time, with its lid on.
Now, open the lid & mix everything well together & cook for the next 2-3 mins time without the lid…Now, time to add in our MASTER STROKE of the burnt chilli paste (already blended to a smooth paste) & mix all until well incorporated.
Add in the rest of the mustard oil, turn off the flame & with its lid on, allow it to rest for the next 10-15 mins time on its standby position to infuse everything well together.
Now, before serving it hot add in the freshly chopped coriander leaves- mix it all one more time and serve it hot with equally piping hot plain rice, fried rice or similar…ENJOY..

Clear the remaining oil of vegi burnt pieces and put in in a large pan to cook the gravy.

Once heated, add the whole cumin seeds and red chilli in the oil.

Now add the tomatoes, chillis and little salt. "Tried the fish kebab and the shami kebab - both were soft and well made - balanced taste.

The rohu curry was good - fish was top class.

Ami aaj k ranna korechi Katla macher jhol alu diye.