How to make rui macher shorshe posto jhal

How to make rui macher shorshe posto jhal/Rohu fish curry with mustard and poppy seeds paste

This is a very common and popular fish and also a very popular and famous recipe in West Bengal. Everybody likes this recipe for its simplicity. The strong Aroma of mustard paste and nutty flavor of poppy seeds paste feeds extra flavor to this dish, which makes you uncontrolled. The marinated Rohu fish chunks are fried and then simmered in thick gravy made with mustard and poppy seed paste finished in a warm, spicy, mustard flavored sauce and this is How to make rui macher sorse posto jhal/Rohu fish curry with mustard and poppy seeds paste.

Ingredients

• Rohu fish chunks-4
• Mustard oil-1/2 cup
• Poppy seed/posto and mustard/shorshe seeds paste-2 tsp
• Mustard seeds-1/2 tsp
• Whole Red chili-2
• Red chili powder-1/2 tsp
• Turmeric powder-1 tsp
• Ginger paste-1/4^th tsp
• Green chili-02
• Coriander leaves for garnishing
• Salt to taste

How to make rui macher shorshe posto jhal/Rohu fish curry with mustard and poppy seeds paste

First clean and wash properly the fish chunks.

Add turmeric powder and salt, rub it properly and keep it aside.

Make a smooth paste of mustard and poppy seeds

Take a karai or hard bottomed pan, heat oil up to the smoking point, and then reduce the heat.

Fry the fish thoroughly and keep them aside.

In the same pan and same oil put mustard seeds and red chili for tempering.

As they splutter and sizzle add the paste of poppy seeds and mustard, stir it and add turmeric and red chili powder; stir it for 2-3 minutes then add little water and allow it cook for 3-4 minutes.

Now add the fish chunks and mix it properly with the gravy and let it cook for another 3-4 minutes.

Take it out from the oven and transfer it to serving plate.

Garnish with green chilies and coriander leaves and serve with rice.