Rohu besar is one my mother’s unique and delicious recipe.when winter comes she specially cook for us.Here in odisha rohu is common and widely available in market.fish and mustard is always the best combination .This can be perfect match for your Sunday lunch or serve for guest at home.

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INGREDIENTS

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  •   800 gm rohu fish(any river fish)
  • 2 tbsp mustard seeds
  • 2tsp red chilli powder
  • turmeric
  • ½ tsp each(mustard seeds, fennel seeds, fenugreek seeds)
  • 20 cloves garlic
  • 2 medium onion(chopped)
  • 1tsp cumin seeds
  • 1tsp ginger-garlic crushed
  • 2 sundried mango( ambula)
  • 1 big tomato
  • Water
  • Salt
  • Mustard oil

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NOTE

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Sundried mango basically find in odisha ,if you don’t find it, you can increase the amount of  tomatoes, as it is a sour curry according to your taste of sourness, you can add tomatoes.

I always like to cook in aluminium utensils for any non-vegetarian cooking, for me it gives delicious taste. you can cook on any utensils.

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HOW TO PREPARE THE RECIPE

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STEP1  Clean the fishes nicely and marinate it adding ½ tsp salt,1/2 tsp turmeric for 15 minutes.

STEP2  Make a smooth paste of mustard seeds, cumin seeds, garlic. keep it in a bowl by adding with red chilli powder,1 tsp turmeric ,mix well and keep aside

STEP3 Heat oil in a pan and shallow fry all the marinated fishes till both side turns brown. keep aside.

Now in a wok heat one tbsp of oil, pour all mustard seeds, fennel seeds, fenugreek seeds, when they start spluttering add chopped onion.Fry the onions till brown. Add ginger-garlic paste ,stir it until its raw smell dissapear

STEP4 Add prepared mustard paste stir it on medium flame for 5 seconds, add dried mango, tomatoes. Saute for 3 minutes.

STEP5 Now add 2 ½ cup warm water and cook on high flame, when the water boiled add fried fishes and salt. let them boil for one minute. Then medium the flame and cook for another 10 minutes till the gravy get thick.

Now off the  gas and serve hot with steamed rice.

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PREPARATION

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STEP1  Clean the fishes nicely and marinate it adding ½ tsp salt,1/2 tsp turmeric for 15 minutes.

STEP2  Make a smooth paste of mustard seeds, cumin seeds, garlic. keep it in a bowl by adding with red chilli powder,1 tsp turmeric ,mix well and keep aside

STEP3 Heat oil in a pan and shallow fry all the marinated fishes till both side turns brown. keep aside.

Now in a wok heat one tbsp of oil, pour all mustard seeds, fennel seeds, fenugreek seeds, when they start spluttering add chopped onion.Fry the onions till brown. Add ginger-garlic paste ,stir it until its raw smell dissapear

STEP4 Add prepared mustard paste stir it on medium flame for 5 seconds, add dried mango, tomatoes. Saute for 3 minutes.

STEP5 Now add 2 ½ cup warm water and cook on high flame, when the water boiled add fried fishes and salt. let them boil for one minute. Then medium the flame and cook for another 10 minutes untill the gravy get thicken.

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