(RIVER CARP CURRY WITH FIVE SPICE)
Bengali cuisine has a variety of gravies, from the light ‘jhol’ to the thicker ‘kalia’. Here, the popular and easily available Rohu is enhanced by a rich combination of ingredients.
Preparation time: 40 minutes
Serves: 2 persons
200 gm Rohu (River Carp) (cut into darns, 2 pieces of 100 gm each)
50 gm onion paste
40 ml mustard oil
2 gm whole garam masala
5 gm ginger paste
20 gm coconut paste
½ tsp turmeric powder
½ tsp red chilli powder
5 gm cashew paste
1 gm roasted cumin powder
20 gm tomato paste
2–3 bay leaves
Salt to taste
Sugar to taste
1. |
Wash and clean the fish. |
2. |
Heat mustard oil in a pan on low flame and sauté the fish. Remove and drain. |
3. |
In the same oil, temper with bay leaves and whole garam masala. |
4. |
Add sugar and sauté till it browns. Add onion paste, turn on high flame, and cook till it is golden brown. |
5. |
Add the ginger paste and sauté. Add turmeric powder, red chilli powder, and coconut paste. |
6. |
Cook till the oil separates from the gravy. Add fresh tomato paste and cook further. Add the cashew paste and seasoning. |
7. |
Return the sautéed fish back to the pan. Continue to cook till oil separates from the gravy and it turns into a medium thick consistency. |
8. |
Finish with roasted cumin powder. |
9. |
Remove and serve. |