Ingredients

 

Ruhu fish 6 pieces

Potato 1 large cut into 6 long pieces

Tomato 1/2 medium sized cut into halves

Green chilli 4 or 5 slit

Fresh coriander leaves 1/4th of a cup chopped

Bay leaf 1

Whole dry red chilli 1

Whole cumin seeds 1 tsp

Ginger paste 1 tbsp

Turmeric powder 2 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/2 tsp

Salt 1 + 1 tsp

Mustard oil 4 + 2 tbsp

 

Procedure 

 

  • wash clean the pieces of fish and marinate them with 2 tsp of turmeric powder, 1 tsp of salt and allow them to rest for about 5 minutes
  • heat 4 tbsp oil in a non stick kadhai at high flames, once hot add the pieces of fish one by one and fry them from both sides till they turn golden. Do not over fry the fish pieces
  • now reduce the flames to medium, take out the fish pieces from the kadhai and keep aside
  • in the same kadhai, add the remaining oil and let heat for few seconds. Once hot, add the cumin seeds, bay leaf, whole dry red chilli, a pinch each of turmeric and red chilli powder and saute for few seconds
  • then add in the potato pieces and fry for about a minute
  • then add the ginger paste and saute till the raw smell of the ginger disappears, then add the tomato pieces and keep sautéing till the tomato softens
  • while the masala is being cooked, add the cumin powder, black pepper powder and a tbsp of water in a bowl and mix well to make a smooth paste
  • now once the tomato softens, add the remaining turmeric and red chilli powder and mix well
  • then add the prepared cumin, red chilli paste, remaining salt and mixing it well, keep roasting the masala untill oil starts separating from it. If required  add a tbsp of water
  • at this point add about 2 cups of hot water, mix well and increase the flames to bring it to a boil. Now give it a good stir and cover, reduce the flames to medium and let the curry cook for about 7 toto 10 minutes
  • open the cover and add the pieces of fish one by one in a layer and the green chillies and again cover and cook far another minute
  • now open the cover, turn the pieces upside down, sprinkle the garam masala all over the curry, add the chopped coriander leaves and increase the flames to high and cover
  • switch off the flames just after 2 to 3 seconds and allow the curry to rest for about a minute
  • rohu fish curry is ready to be served. Enjoy it with plain rice.