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By Chef Chandan Prajapati

Sorsori Machh / Mustard Fish / Rohu fish in Mustard gravy / Sarson Machhli / Rui Sorse

INGREDIENTS  

Rohu Fish cut into pieces – 500 gm 

Mustard oil for pan frying  100 ml 

For Marinade 

Salt  ½ tsp 

Turmeric powder – ½ tsp 

Lemon juice -1 tsp 

For Paste 

Mustard seeds (black or yellow)  50 gm ( keep it soaked in water for 15 to 20 mins) 

Poppy seed – 1 tsp 

Water – 80 ml 

For Gravy 

Mustard oil – 3 tbsp 

Cumin seeds – 1/4 tsp 

Fenugreek seed or methi dana – ¼ tsp 

Nigella or kalonji – ¼ tsp 

Fennel seeds – ¼ tsp 

Mustard seeds - ¼ tsp 

Bay leaf – 2 

Ginger and Garlic paste – 2 tbsp 

Green chillies cut lengthwise – use 4 to 5 

Turmeric powder  1 tsp 

Red chilli powder- ½ tsp 

Salt as required 

Water – 100 ml 

For Garnish 

Coriander leaves chopped  

Fried green chillies  

METHOD 

  1. Wash the fish pieces and drain the water.  Marinate with salt, turmeric powder and lemon juice. Keep aside for half an hour 

  1. Pan fry the fish till golden yellow in colour and keep aside. 

  1. Now prepare the paste by blending soaked mustard seeds, poppy seeds and some water. 

  1. Next step is to prepare the gravy. For this heat mustard oil in a deep pan or kadai. Add cumin, nigella, fenugreek, mustard and fennel seeds. Stir for few seconds. Add the bayleaf and ginger garlic paste. Stir for 30 seconds. Now add slit green chillies, mustard paste, turmeric powder, red chilli powder and salt in sequence. Stir for a minute on low heat. Add the fish and some water and cook covered for 10 minutes on low heat. 

  1. Serve the fish garnished with fresh chopped coriander leaves and some fried green chillies.  

 

 

 

 

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