As the heat wave is showing its teeth and claws, I am trying to keep, whatever I cook, light and simple. This applies to my fish preparations too. Here I share with you the Rohu fish curry, a daily feature in Bengali household, made with a lot of vegetables. I always like the idea of putting vegetables in fish curries, as the former infuses nice flavour to the light gravy. Moreover, this practice is particularly healthy and stimulates your tongue buds during scorching summer when you are drained out and hardly having a serious appetite. You can try this recipe out and send me feedback.
Ingredients to serve 4 :
- Rohu fish – 4 pieces
- Potato – 1 (cut into long slices)
- Ridge gourde – ½ (cut diagonally into thick slices)
- Pointed gourd – 1 (diagonal or half – circular slices)
- Tomato – ½ (chopped)
- Slit green chilli – 2
- Ginger paste – 1 teaspoon heaped
- Cumin seed – ½ teaspoon
- Cumin powder – 1½ teaspoon
- Coriander powder – 1 teaspoon
- Red chilli powder – ½ teaspoon
- Turmeric powder – ½ teaspoon + ¼ teaspoon
- Salt to taste
- Mustard oil – 3-4 tbspoon
Remove the scales of Rohu pieces, keeping the skin intact, and wash them thoroughly. Coat the pieces with salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.
Heat oil in a frying pan or kadai over medium flame.
Fry the fishes into the hot oil and keep aside. Do not over fry them as they will turn hard in that case.
Now add cumin seeds and green chillies in the remaining oil and let the seeds splutter.
Add potato slices and fry for 2-3 minutes.
Then add pointed gourd and ridge gourd slices. Also add salt and ¼ teaspoon turmeric powder. Fry the vegetables till they are half cooked.
Add chopped tomato and ginger paste, cook till tomato gets soft.
Add cumin powder, coriander powder and red chilli powder. Cook till the raw flavour of dry spices disappears and oil comes out from the mixture, add little water if the spices seems to get burnt.
Now add 1 cup of water and salt, if needed.
As the water starts boiling put the fried fish into it. Cover the pan and let it cook over low-medium flame.
Put the gas off as the gravy thickens to your desired consistency. Give it a standing time for couple of minutes.
Serve with steamed rice.