Sorse Rui (Rohu in Mustard Gravy)

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.

Ingredients:

• 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)

Procedure:

1. 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.
2. 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).
3. 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).
4. 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).
5. 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.
6. Transfer in a serving bowl. Garnish with green chlli. Serve with hot steaming rice.