While growing up…I never imagined buying Fish from a well stocked Shop which actually have different varieties. I remember..My Uncle getting up early in the morning and going to river..so that he may buy best fish from the Fishermen. Most of the days, he did nt had a choice. We might have expressed of eating big fish like “Rohu” / “Boaari” / “Bhokura”& he would come home with a bunch of tiny fishes…called “chhotki machchri” / “Bachwa”.
In Rainy Seasons…We love to eat “Gaincha” as its available in plenty. Its easy to eat for people who are afraid of eating fish because of its fishbone (kaanta). Its very healthy too but unfortunately almost impossible to get away from Bihar /UP.
While studying here n there…mostly I have been away from home. Eating Fish was a delicacy I enjoyed whenever I used to visit home. I never had the courage to cook fish on my own.
Last year,when I moved to Bangalore..I tried cooking on repeatative request of family/friend.
Since then….I have cooked sevearl times.
This sunday was no different. Friends dropped by for Lunch. Menu was Fish Curry. While Cooking..I thought..its time..I share this recipe with u guys.
U will Need: 1 kg Rohu Fish, 100gm peeli sarso (yellow mustard seeds), 5 medium garlic bulb, 4 dry red chilli, 2 tspn of panchfodan, 3 medium sized tomato, 5 tspn of turmeric powder, 2 tbspn of red chilli powder, salt, 150-200 gms of mustard oil. Also two n a half hour of ur time.
Put all the pieces of Fish in a large bowl. Add 2 tbspn of salt. Hold the bowl with both hands n give small bounce to the bowl so that salt mixes well with the pieces. Now place the bowl under water n wash it twice.
Peel off the garlic cloves n make a paste of it.
Take 2-3 tbspn of garlic paste n keep it separate. Add Sarso to the rest of the paste. Grind it in Grinder for a minute. Add 3-4 tbspn of water n leave for 2 minutes. Again gring it for 3-4 minutes. By now u will have a fine paste.
Add 2-3 tbspn of garlic paste to the fish. Also add 2 tspn of turmeric powder. Mix it so that the fish pieces are smothered by the garlic-turmeric paste.
Heat an aluminium thick-bottomed pan/Kadahi on sim for a minute. Add oil. heat for another minute. Keep the flame in between medium to high. Now deep fry the Fish pieces. U may like to taste the fried fish. Its absoulte yummy n kind of tradition in my home to eat few pieces with /without salt.
For Gravy: Do not throw the remaining oil…no matter,what color it has turned to. Add some oil if necessary. Break each chilli in two pieces. Add panchfodan & Red chilli to heated oil. Add mustard-garlic paste. Add turmeric powder. Add chilli powder. Now saute on medium flame till oil separates (preferably 12-14 minutes). Add long-sliced tomatoes. Cook for another minute. Add warm water. Let it come to a boil. After five minutes,Add salt. Turn the flame to low. Add fried fish pieces to the curry. Cook for another 5-8 minutes.
Best served with Plain Boiled Rice.
Tip of the Day: U need time n ur full attention for this. Using salt while cleaning/washing Raw fish will help u to get rid of the smell from kitchen/House. Heating the pan properly will make sure fish do not stick while frying.,though u cant stop a little spluttering of oil while frying. Mustad-garlic paste should be very fine to have a good yummy gravy. Fish will absob the gravy. So while adding water, keep that in mind.
If u dont want Tomatoes, u may add 2 dry spicy home made mango pickle.
P.S.: If u have any confusion/query,reach out to me.