I love experimenting with simple everyday recipes, especially during winter when the markets are filled with fresh seasonal vegetables and herbs. One ingredient I use very often in my cooking is fresh coriander leaves. Their aroma and flavour can instantly brighten up any dish.
A few days ago, I prepared Rohu fish with freshly ground coriander paste, and the result was absolutely delicious. The fish absorbed the fresh, earthy flavour of the coriander beautifully, making every bite aromatic and satisfying. It is a light and easy Bengali-style fish curry that pairs perfectly with hot steamed rice.
Ingredients
- Rui Mach or Rohu Fish – 6 pcs
- Garlic Paste – ½ tsp
- Ginger Paste – 1 tsp
- Onion Paste – 2 Tbsp
- Coriander Powder – ½ tsp
- Coriander Leaf – 1 cup chopped
- Green Chilli – 4-5 or according to taste
- Turmeric Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt – To taste
- Mustard Oil – 2 tsp + frying the fish
Preparation
- Wash and clean the fish pieces. Don’t forget to remove the scales. Add turmeric powder and some salt and keep aside for 15-20 minutes.
- Heat sufficient oil in a pan and fry the fish pieces till they turn golden brown on all sides. Take out from oil and keep aside.
- Grind the coriander leaves by adding 2-3 chillis.
- Take another pan and heat 2 tsp of oil.
- Add garlic paste and ginger paste. Cook on low heat.
- Add onion paste and sauté till oil separates.
- Next add coriander powder, garam masala powder and salt. Sauté for few seconds.
- Now add the coriander paste. Mix well.
- Add ½ cup water and fried fish. Cover and cook till fish are done.
- Switch off the heat and top it up with some more green chillis. Let it rest for few minutes.
Serve hot with steamed rice. Enjoy this simple yet flavourful Bengali fish curry filled with the freshness of coriander and the warmth of home-style cooking!