Sorshe Rui/Rohu in Mustard Gravy
Ingredients
- Rohu/Rui- 6 pieces
- Mustard paste- 4 tbsp (you can mix yellow and black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for the paste also.) or cook with ready to use mustard powder (cookme or sunrise) available in the market.
- Potato- 1 medium sized
- Mustard oil
- Nigella seeds/Kalojire/Kalonji- 1/2 tsp
- Onion (1 medium sized) – thinly sliced
- Turmeric powder
- Kashmiri Mirch Powder- 1tsp
- Green chillies- 4-5
- Chopped coriander leaves- 1tsp
- Salt
Method
Keep the mustard seeds on a strainer, wash under running water. Now grind them with green chillies and 1/4 cup water using your mixer/grinder until a smooth paste forms.
Peel and cut Potato into halves lengthwise, then cut each half lengthwise into 3 pieces. Wash and keep aside.
Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat 1/2 cup oil in a deep frying pan/kadai and shallow fry the fish pieces. Keep aside. Now fry the sliced potatoes, let them turn golden brown in color, remove and keep aside. In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with nigella seeds. Once it splutters add onions and sauté them until light brown in color, add 1 cup of water to it. Mix, add mustard paste, green chillies, 3/4 tsp turmeric powder, kashmiri mirch powder and salt. Mix well and give this a quick boil on high flame. Once it boils lower the flame, add the fried fish and potatoes. Cover and cook on low flame until potatoes are done (12-15 minutes max). Check the salt and turn the heat off. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice.
Note:
You can replace Rohu fish with any other fish of your choice in this recipe.
