Rui maach shorshe batatey (Rohita fish in freshly grounded mustard sauce)

Cooking fish in mustard sauce is one of the favourite recipes for my family. As a child, I disliked the pungent odour of freshly grounded mustard sauce. In order to reduce the mustard taste, my mother would add fresh coconut paste. Rohu fish is all time favorite fish for many bengalis. Infact it is considered as a sacred foods and is eaten during religious festivals and on all auspicious occasions by most Bengalis!

This non-oily white fish is my favourite fish.

Rohu or Rui রুই (as pronounced in bengali) is a fish of carp family (for scientific name I think it is Labeo rohita). It is herbivore and not a sea fish. It is commonly found in rivers and freshwater lakes, which makes it sweet fish. 
Mustard oil and seed: typically the fish is fried in mustard oil (golden brown) and then added to mustard gravy. The technique of making freshly grounded mustard paste is tricky. The paste should not be too coarse (it will not bring the mustard flavour) nor should it be too smooth (it will become bitter). The best way to get mustard paste is: Soak mustard seed in water for 10mins and then ground it using stone mortar and pestle (instead of bowl shaped mortar we use flat shape). Add the freshly grated coconut and fresh green chilli.

What you need is:
four nice round shaped cleaned pieces of big Rohu/ Rui
mustard paste (with coconut and green chilli as per your taste)  about 5 tablespoons
for those who like mustard oil 2-3 tablespoon (i prefer oil free food without compromising on taste)
salt, turmeric, and lots of your patience ;-)

How to do it:
1. Marinate the fish with salt and turmeric for about 10 mins. Wrap it in banana leaf and steam it for 10min (or till done). For those who prefer maachbhaja i.e. fish fry - you can deep fry the fish till golden brown.
2. Prepare the musard and coconut paste. Fry the paste in non-stick pan (no oil is needed, but if you like you can add it!) and add salt, turmeric and about 75ml of water and let it simmer for 2mins.
3. Add the steamed (or fried) fish to the sauce and cover the pan with a lid. Let it took for 5mins. It is ready to eat with plain steamed rice and vegetables.

Isn't this simple!

Next blog will be posted on Feb 12 and 27th.  Till then happy cooking and eat well. :-)

why this blog..............food, cooking, recipes,nutrition, health, diet, body, mind

January 2011

Food is said to influence us. The way we talk, behave, think and look are all related to the what we eat.

January 2011 forced me to enter my mother's arena in the house-- kitchen! With her hand fracture, she relied on me for authentic bengali food. I spent maximum number of hours in kitchen. Though I am fond of Bengali food (ofcourse being Bengali helps) but was never familiar with the nitty gritty of cooking Bengali specialities. I began exploring the traditional Bengali recipes (especially those which were passed from my maternal grandmother to my mother).

Just in case you don't know about my background.. my undergraduation was in Food Science (from SNDT) and for my BSc had Nutrition as one of the subjects (Nirmala Niketan college of home science)!

This blog will be updated fortnightly (15th and 30th)..... do check it out!