Recipe of Favorite Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui Recipe.

You can cook Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

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

Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui instructions

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..