Hi friends,
Today I am sharing with you a delicious fish gravy recipe made with Rohu fish. It Is a traditional Bengali recipe generally made on occasions. The dish is spicy and wonderful aromatic. The recipe will give a thick gravy. Add little hot water if you want thin gravy. In this recipe I used Rohu fish. You can use Katla/Kalibaush or any big carp.
Cooking time – 40 minutes. Serve – 4
Ingredients –
1.Fish piece – 4 (washed)
2.Onion (large) – 1 (chopped)
3.Cumin seeds – 1/2 tsp.
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1/2 tsp.
6.Turmeric powder – 1/2 tsp.
7.Chilly powder – 1/2 tsp.
8.Coriander powder – 1/2 tsp.
9.Tomato (small) – 1 (chopped)
10.Raisins – 1 tbsp.
11.Salt to taste.
12.Sugar – a pinch.
13.Oil – 5 tsp.
14.Ghee – 1 tsp.
15.Cinnamon – 1/2 inch
16.Cardamom – 2
17.Clove – 2
18.Tomato sauce – 1/2 tsp.
Method –
1.Marinate the fish with 1 tsp.of salt and a pinch of turmeric powder, Keep aside until use. Heat oil and ghee in a frying pan and reduce the heat, add onions. Fry till onions are golden brown. Take the fried onions with a slotted spoon. Grind the fried onions and tomato to a paste, keep aside.
2.Add the fish pieces in the remaining oil and fry until brown on both sides. Take out from the oil, keep aside. Add cumin seeds. When cumin looks brown add cardamom,clove and cinnamon in the oil and stir fry for 30 seconds. Add sugar, fry for 2 seconds. Add ginger,garlic,chilly,coriander and turmeric and 1/4 cup of water. Saute till oil separates. Add fried onions and tomato paste, saute for 2 minutes on slow heat. Add 11/2 cups of water and salt, let it bring to boil. Add the fried fish and cook on medium heat for 4 to 5 minutes. Add raisins and tomato sauce, mix well. Cook till the gravy thickens. Remove pan from the heat, cover and give 10 minutes standing time.
Fish gravy is ready, serve with Rice/Fried Rice/Pulao.
