SHORSHE RUI

Rohu, Rui mach, Buffalo or Bengal Carp; whatever you call it, what's in name? It brings back a lot of childhood memories. Long back, when forefathers migrated from East Pakistan, now Bangladesh, they left behind everything, their home, dreams; their motherland. But one thing they brought with them; their food culture, love for fresh water fish, their expertise in cooking, from simplest to complex ones, at times as simple a fish curry using only chilli paste. I remember when I was as young as 6,7, 8 years old, our grandfather used to come back from market, take out fish from bag, and oh! how I enjoyed watching fish jumping. Separating fish from bones at every meal was a thing of joy. Today when our son asks for boneless fish fillets, I feel I am facing identity crisis. I am too firm about having predominance of simple but authentic Bengali home cooked food in this home, my burger / pizza loving son likes it or not. Before I start to bore you with history, origin of fish, it's importance in a Bengali household, I have to go ahead with recipe. Moreover, I research less, be it about Food History or about any subject! This recipe of Mustard Rohu requires little of spices, labour. You can really go with it while watching a movie. Let us do it together.

INGREDIENTS :

Rohu ( Buffalo Carp ) : 8 pieces (cut from a standard size....over 3 kg weighing fish)
Black Mustard Seeds : 1 tbsp
Green Chillies : 4-5
Garlic Clove : 1
Nigella Seed / Kalojeerey : 1/4 tsp
Ice Cube : 2
Mustard Oil : 4 tablespoon.
Salt : As per taste
Turmeric : 1/2 tsp.

PROCEDURE :

Wash fish pieces, mix with salt, turmeric. Keep aside for at least 15 minutes.

Wash mustard seeds in strainer. In blender, put together black mustard seeds, green chillies, little salt, little water, two ice cubes; get a smooth paste out of it. 

Be careful about amount of water, spice mix should not be watery but paste like. Do not forget to add salt before grinding, else mustard paste would turn bitter.

Heat oil in wok, fry both sides of fish pieces well. Take out to be used later.

Temper remaining oil with nigella seeds / kalojeerey, add chilli-mustard paste, stir fry at minimal heat for 1/2 a minute.

Add 2 medium tea cups of water, bring gravy to boil keeping heat to minimal.

Add fish pieces; cover cook at low heat for 3 minutes; turn over fish pieces, cover cook again at low heat for 2 minutes. We should be done.

We also had red lentil curry, coconut fritters, bitter gourd-potato mash on side to go, all Bengali dishes!

   

Isn't it easy? This recipe I am posting for my fish loving non-Bengali friends, any Bengali friends would know this recipe. Enjoy it with steamed rice.