Yellow Fish Curry

 Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish ( of course except scales, fins, and innards) is eaten. The head is particularly preferred in Bengal. Other spare bits of the fish are usually used to flavor curries and dals.

Most popular fish varieties are carps like Rui (Rohu), Koi (climbing perch), the wriggling catfish family—tangra, magur, shingi—pabda (the pink-bellied Indian butter fish), katla, ilish (or Hilsa), as well as shuţki (small dried sea fish).

This is a recipe for rui (Rohu) in Yellow Curry. This is a spicy dish, served as part of Main course in West Bengal and Bangladesh. 

Ingredients

• Fish-1kg( Thickly cut)
• For the Fish:-
  • Turmeric powder-1teaspoon
  • Red chilli Powder-1teaspoon
  • Garlic paste-1tablespoon
  • Mustard oil-1/2 cup
  • Salt to taste
• For the Gravy:–
  • Mustard seeds-3 tablespoon
  • Poppy seeds-1tablespoon
  • Onion-1 medium size
  • Green chillies paste-1/2 teaspoon
  • Coriander Powder-1 and 1/2 teaspoon
  • Red chilli Powder-1/2 teaspoon or as per your taste
  • Turmeric powder-1teaspoon
  • Tomato-1 small size
  • Garlic paste-1tablespoon
  • Mustard oil-4 tablespoon
  • Salt to taste
  • Coriander leaves(fresh)-1/2 tablespoon

Method

Wash the fish well and drain the all water.

Rohu Fish

Add turmeric powder, chilies powder, Garlic paste and salt over the fish and mix well. Set aside for 10 minutes.

A frying pan on medium heat. When the pan is hot, add the mustard oil and heat. Fry the all pieces of fish.

Marinated Fish

When the all pieces of fish is light golden on both sides. Keep the all pieces of fried fish aside.

Remove the oil. Same frying pan add fresh mustard oil.

Heat the oil on medium heat and add big pinch of mustard seeds and 2 whole red chilli.  Saute until the spluttering stop.

Now add the cumin powder, red chili powder, salt, green chilies pasts, onion pasts and tomato.

Stir to mix well.

Fry this spice mixture until the oil begins separate add mustard and poppy seeds paste and cook 3-4 minutes.

Add  2 cups water.

Bring to a boil and then reduce the heat to a simmer.

Now add the fried pieces of fish to the gravy and stir gently. Cook for another 2-3 minutes.

Serving

garnish with fresh, chopped coriander leaves.

Serve with plain rice.

Serves:-5-6 people

And heres what this looks like. Isn’t this Yummy !