The great classic of Bengal homes, where rohu fish steaks brown in smoking mustard oil before simmering in a light broth, vibrant with turmeric, nigella seeds and green chiles.
Ingredients
- 600 g fresh or thawed rohu fish steaks
- 2 pieces waxy potatoes
- 1 piece ripe round tomato
- 4 pieces fresh green chiles
- 1 tbsp fresh ginger root
- 4 tbsp cold-pressed virgin mustard oil
- 1 tsp nigella seeds
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 1/2 tsp fine salt
- 2 tbsp mustard seed paste (shorshe bata)
- 500 ml filtered water
- 4 sprigs fresh cilantro
Method
- Peel the potatoes and cut them lengthwise into even wedges. Finely grate the fresh ginger root, dice the tomato and slit the green chiles lengthwise without separating them completely.
- Place the rohu fish steaks in a shallow dish. Sprinkle them with some of the ground turmeric and fine salt, then gently rub each piece to distribute the spices evenly. Let rest for about ten minutes at room temperature.
- Pour the virgin mustard oil into a heavy-bottomed saute pan or kadai over high heat. Heat it until a light wisp of white smoke escapes, a sign that its raw pungency is mellowing, then lower to medium heat.
- Place the rohu fish steaks in the hot oil without overlapping them. Brown them for two to three minutes on each side until a golden and slightly crispy crust forms, then carefully remove and set aside on a plate.
- In the same fragrant oil, toss in the potato wedges. Saute over medium heat for four to five minutes until the edges turn a beautiful golden yellow, then remove and set aside with the fish.
- Lower the heat, toss the nigella seeds into the saute pan and let them sizzle for a few seconds until their peppery aroma fills the room.
- Add the grated ginger root, slit green chiles and diced tomato. Saute for two minutes, gently mashing the tomato with a wooden spatula to form a melting paste.
- Stir in the remaining ground turmeric, ground cumin and remaining fine salt, then mix thoroughly for a few moments to dry toast the spices without burning them.
- Pour the filtered water into the saute pan, increase to high heat and bring to a rolling boil. Drop the sauteed potato wedges into the broth, cover, lower the heat to medium and simmer for about ten minutes until the flesh of the potatoes becomes tender under the tip of a knife.
- Whisk the mustard seed paste in a bowl with two spoons of hot broth to prevent any lumps, then gently stir it into the saute pan.
- Gently place the browned rohu fish steaks into the simmering sauce. Simmer uncovered for four to five minutes so the fish absorbs the aromas and the sauce takes on a silky texture.
- Turn off the heat, sprinkle with fresh cilantro leaves that have been picked and finely chopped, then let rest for two minutes covered before serving piping hot.
Nutrition
Per serving
- Energy
- 324.5 kcal
- Protein
- 26.57 g
- Carbohydrate
- 8.07 g
- Fat
- 21.37 g
- Fibre
- 1.72 g
- Calcium
- 18.98 mg
- Iron
- 2.07 mg
- Magnesium
- 9.59 mg
