Recipe: Yummy Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

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We hope you got benefit from reading it, now let’s go back to rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui recipe. To make rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui you only need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:

  1. Take 6-8 pieces of Rohu Fish (Preferably Large).
  2. Take 6-8 of Dry Red Chillies (whole).
  3. Take 50 gms of Mustard Oil (Frying the Fish & Cooking-Both).
  4. You need as needed of Make a Smooth Paste by adding about 2 tbsps water: 1 tsp Cumin Seeds, 1 tsp Coriander Seeds & 1 tsp Red Chilli Powder & dey aside.
  5. Provide 1/2 tbsp of Ginger Paste.
  6. Prepare 1 tsp of Turmeric Powder.
  7. Use 1/2 tsp of Whole Cumin Seeds.
  8. Prepare 1 of Tomato (Finely Chopped).
  9. Provide To Taste of Salt.
  10. You need To Taste of Sugar.
  11. You need 4-5 of Green Chillies (Slit).
  12. Use as per need of Garnish: 2 tbsps Fresh Coriander Leaves (Finely Chopped): Optional.
  13. Use 2 Cups of Water (Hot- For the Gravy).

Instructions to make Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:

  1. Clean & Marinate the fish pieces with some salt & turmeric powder, cover it & set aside for about 20- 30 mins time.
  2. In a small frying pan: Dry Roast the Dry Red Chillies & as soon as it starts releasing its breath choking smell- transfer it to another bowl & pour about 1-4 cup water to it- cover it to soak alike for about 15-20 mins time & then, blend it to a smooth paste.
  3. Also, we’ve already kept ready of our Dry Masala Paste- Cumin, Coriander & Red Chilli Powders.
  4. Now, in a frying pan or wok: pour in half of the mustard oil & allow it to be absolutely hot enough to fry the fish pieces in batches & take them out on a separate plate to keep it aside until its next use later.
  5. In the same fried oil- Add in the Cumin Seeds, allow it to splatter a bit then, add in one by one- the chopped tomatoes, ginger paste & salt & sauté until the tomatoes get soft & mushy a bit.
  6. At this point- add in the Spices mix paste & sugar and keep sautéing for 2 mins by stirring occasionally- now, cover the lid of the pan and cook for about the next 5 mins time until it starts releasing its oil & surfaces up.
  7. Once the mixture is done, pour in about 2 Cups of hot water & give it a nice mix & once it comes to a boil- add into it the fried fish pieces & cook for another 5 mins time, with its lid on.
  8. Now, open the lid & mix everything well together & cook for the next 2-3 mins time without the lid…Now, time to add in our MASTER STROKE of the burnt chilli paste (already blended to a smooth paste) & mix all until well incorporated.
  9. Add in the rest of the mustard oil, turn off the flame & with its lid on, allow it to rest for the next 10-15 mins time on its standby position to infuse everything well together.
  10. Now, before serving it hot add in the freshly chopped coriander leaves- mix it all one more time and serve it hot with equally piping hot plain rice, fried rice or similar…ENJOY..

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