Rui Mach ar Pepe’r Jhol (Rohu Fish and Raw Papaya Curry)


Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of Raw Papaya and Rohu. Go ahead and try this for a lazy day in the kitchen guys! 🙂

Rui Mach ar Pepe'r Jhol

Serves: 4 Time: 30 minutes

rohu maach

INGREDIENTS

  1. Rohu fish                            :           ½ kg
    Rahu Fish
  2. Papaya                                 :           1 No. Small or ½ if big
    Papaya
  3. Potato                                  :           2 Nos.
  4. Turmeric                             :           2 spoon
  5. Green Chilli                        :           4 Nos.
  6. Cumin Powder (Jeera)     :            2 spoon
  7. Ginger Paste                       :           1 spoon
  8. Kalonji(Black Cumin)      :           ½ spoon
  9. Salt                                       :           As per taste
  10. Oil                                        :           100 ml

PROCEDURE

  1. Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
  2. Add 1 spoon of turmeric powder, ½ table spoon salt to the fish pieces to marinate it.
  3. Fry the marinated fish pieces and keep it aside
  4. Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
  5. In the same oil add slit green chillies and kalonji for tempering
  6. In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
  7. Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
  8. Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
  9. Boil the same for 15 minutes in low flame with cover
  10. Allow the preparation cool down and serve with rice
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