Thursday, August 12, 2010


(Serves 4-6)

You can substitute the mustard oil with vegetable oil or sunflower oil in all the recipes. You can use any kind of fish too. If you are using hilsa for this particular recipe you do not need to fry the fish. You can directly drop the fish onto the yogurt gravy four to five minutes before turning off heat. 


  • Rohu fish cut into 1 inch thick slices: 6 slices
  • Yogurt: 1 cup
  • Onions: 1 large, grated
  • Green cardamoms: 4
  • Green chillies: 4 slit
  • Bay leaves: 1
  • Mustard oil: 2 tablespoons plus extra for frying fish
  • Salt: to taste


Heat mustard oil in a pan till smoking hot. Rub some salt on the fish pieces and carefully slide them into the pan. Reduce heat and fry the fish till light golden on both sides. Remove and drain on absorbent paper. In another pan heat mustard oil and temper with green chillies, cardamoms and bay leaf. Add the grated onions and sauté till translucent. Whisk the yogurt and pour into the pan. Drop the fried fish pieces, adjust salt and cook over medium heat for six to eight minutes.  Garnish with green chillies and serve with steamed rice

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