Recipe: Perfect Rohu Fish Curry 🍛 in the ‘Burnt Chilli 🌶 Gravy’ : Lonka-PoDa Rui 💁🏻‍♀️

Rohu Fish Curry 🍛 in the ‘Burnt Chilli 🌶 Gravy’ : Lonka-PoDa Rui 💁🏻‍♀️. How To Make Bengali Fish Curry – Rui Macher Kalia by Chef Varun Inamdar. Learn how to make Rohu Kalia also known as Fish Kalia with Chef Varun Inamdar. Rohu Kalia is a famous Bengali cuisine.

Cooking Biggest Fish Catch and Cooking Full Fish Gravy VILLAGE HUNTER. Serving : Order your daily fish, poultry and mutton in Bangalore, Delhi (NCR), Mumbai, Pune, Chennai, Hyderabad, Cochin, Trivandrum, Calicut, Thrissur and get it delivered at your door steps. Easy Rohu Fish Curry Recipe, Bengali Rui Mach Kalia, Beginners. You can have Rohu Fish Curry 🍛 in the ‘Burnt Chilli 🌶 Gravy’ : Lonka-PoDa Rui 💁🏻‍♀️ using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Rohu Fish Curry 🍛 in the ‘Burnt Chilli 🌶 Gravy’ : Lonka-PoDa Rui 💁🏻‍♀️

1. Prepare 6-8 pieces of Rohu Fish (Preferably Large).
2. Prepare 6-8 of Dry Red Chillies (whole).
3. It’s 50 gms of Mustard Oil (Frying the Fish & Cooking-Both).
4. You need of Make a Smooth Paste by adding about 2 tbsps water: 1 tsp Cumin Seeds, 1 tsp Coriander Seeds & 1 tsp Red Chilli Powder & dey aside.
5. Prepare 1/2 tbsp of Ginger Paste.
6. You need 1 tsp of Turmeric Powder.
7. You need 1/2 tsp of Whole Cumin Seeds.
8. It’s 1 of Tomato (Finely Chopped).
9. It’s To Taste of Salt.
10. You need To Taste of Sugar.
11. Prepare 4-5 of Green Chillies (Slit).
12. It’s of Garnish: 2 tbsps Fresh Coriander Leaves (Finely Chopped): Optional.
13. It’s 2 Cups of Water (Hot- For the Gravy).

Bengali Fish curry (Rohu Machher Jhol) {English Bengali Fish curry (Rohu Machher Jhol) English SubTitiled – Thegreatindiantaste.com. Bangra Machli (Mackerel Fish) And Sindhi Machli Jobhat (Rohu Fish) – Mackerel is a common name applied to a number of different species of fish. Lahori Fish لاہوری فش – Fish has different recipes to fry it each one is unique in its own taste. In this recipe Zubaida Tariq is giving a Lahori to.

Rohu Fish Curry 🍛 in the ‘Burnt Chilli 🌶 Gravy’ : Lonka-PoDa Rui 💁🏻‍♀️ step by step

1. Clean & Marinate the fish pieces with some salt & turmeric powder, cover it & set aside for about 20- 30 mins time.
2. In a small frying pan: Dry Roast the Dry Red Chillies & as soon as it starts releasing its breath choking smell- transfer it to another bowl & pour about 1-4 cup water to it- cover it to soak alike for about 15-20 mins time & then, blend it to a smooth paste.
3. Also, we’ve already kept ready of our Dry Masala Paste- Cumin, Coriander & Red Chilli Powders.
4. Now, in a frying pan or wok: pour in half of the mustard oil & allow it to be absolutely hot enough to fry the fish pieces in batches & take them out on a separate plate to keep it aside until its next use later.
5. In the same fried oil- Add in the Cumin Seeds, allow it to splatter a bit then, add in one by one- the chopped tomatoes, ginger paste & salt & sauté until the tomatoes get soft & mushy a bit.
6. At this point- add in the Spices mix paste & sugar and keep sautéing for 2 mins by stirring occasionally- now, cover the lid of the pan and cook for about the next 5 mins time until it starts releasing its oil & surfaces up.
7. Once the mixture is done, pour in about 2 Cups of hot water & give it a nice mix & once it comes to a boil- add into it the fried fish pieces & cook for another 5 mins time, with its lid on.
8. Now, open the lid & mix everything well together & cook for the next 2-3 mins time without the lid…Now, time to add in our MASTER STROKE of the burnt chilli paste (already blended to a smooth paste) & mix all until well incorporated.
9. Add in the rest of the mustard oil, turn off the flame & with its lid on, allow it to rest for the next 10-15 mins time on its standby position to infuse everything well together.
10. Now, before serving it hot add in the freshly chopped coriander leaves- mix it all one more time and serve it hot with equally piping hot plain rice, fried rice or similar…ENJOY…!!! 😍💁🏻‍♀️😋.

Fish curries in Sri Lanka usually feature coconut or coconut milk. I have used tomato and tamarind as souring agents. Sprinkle over the fresh coriander leaves. Serve hot with steamed white rice. Make naga chilli fish curry at home just like those at the best restaurants!