A traditional Bengali lunch is not complete without a fish curry where hot steaming rice is served with daal, fried vegetables and finally with a fish preparation. Here is the recipe for Sorse Rui (Rohu in Mustard Gravy) ideal to have with rice during lunch time.
- 4 pieces rui (rohu)
- 2 tbsp black mustard seeds (sorse)
- 1 tbsp poppy seeds (posto)
- 2 green chiili (for mustard paste)
- 1 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 1/2 tsp salt (to taste)
- 2-4 tbsp mustard oil (as required), to fry fish
- 3-4 chilli (slit lengthwise) to decorate
- 1 bunch coriander leaves, chopped (optional)
- Clean and wash the fish pieces and sprinkle 1/2 tsp turmeric powder and a 1/2 tsp salt on the pieces and rub on all sides. Keep aside for 10 mins.
- Grind the mustard and poppy seeds with 2 green chillies in a blender to form a smooth paste. Add a little water while making the paste. (Do not overgrind, as mustard paste may get bitter).
- Heat oil in a kadhai and shallow fry the fish in 2 tbsp mustard oil. Flip to the other and fry till light brown (Ensure even frying on both the sides).
- Heat the oil in the kadhai (left after frying fish), add 1 tsp turmeric powder, mustard paste (diluted with a little water), red chilli powder and salt. Mix well. Add 1/2 cup water (as per gravy).
- Release the fried fish in the mustard gravy and let it come to a boil. Reduce heat, simmer for about 5-6 min till gravy thickens a little.
- Transfer in a serving bowl. Garnish with green chlli. Serve with hot steaming rice.