Fried Rohu in Mustard and Ajwain

Given that I am such a big fish eater it only makes sense to start the blog year with a fish recipe. Rohu is a river water fish and it’s taste in itself is so sweet that you don’t need too many spices to prepare it. This one is a very Bengali/UP preparation with just mustard and ajwain seeds. Cooking in mustard oil creates some magic in the kitchen and I for one cannot resist the aroma. The recipe is simple. Try it and thank me later.

Rohu (cut into small pieces) – 500 gms 
Mustard seeds – 1 tbsp
Ajwain seeds – 1 tbsp
Mustard oil – 4 tbsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Lemon – 1/2
  1. Wash the fish, marinate in turmeric powder and salt, keep aside for half an hour.
  2. Wash away the turmeric powder and salt.
  3. Mix salt, red chili powder, mustard seeds and ajwain seeds together. Add this mix to fish pieces.
  4. Heat oil in a pan. Add fish pieces and shallow fry till they are crispy on the edges.
  5. Sqeeze lemon juice on top and serve with green chutney.

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