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Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui
Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

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We hope you got insight from reading it, now let’s go back to rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui recipe. To cook rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui you need 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:
  1. Use 6-8 pieces Rohu Fish (Preferably Large)
  2. Get 6-8 Dry Red Chillies (whole)
  3. Get 50 gms Mustard Oil (Frying the Fish & Cooking-Both)
  4. You need as needed Make a Smooth Paste by adding about 2 tbsps water: 1 tsp Cumin Seeds, 1 tsp Coriander Seeds & 1 tsp Red Chilli Powder & dey aside
  5. You need 1/2 tbsp Ginger Paste
  6. Get 1 tsp Turmeric Powder
  7. Get 1/2 tsp Whole Cumin Seeds
  8. Take 1 Tomato (Finely Chopped)
  9. Take To Taste Salt
  10. Prepare To Taste Sugar
  11. Take 4-5 Green Chillies (Slit)
  12. Use as per need Garnish: 2 tbsps Fresh Coriander Leaves (Finely Chopped): Optional
  13. You need 2 Cups Water (Hot- For the Gravy)
Steps to make Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:
  1. Clean & Marinate the fish pieces with some salt & turmeric powder, cover it & set aside for about 20- 30 mins time
  2. In a small frying pan: Dry Roast the Dry Red Chillies & as soon as it starts releasing its breath choking smell- transfer it to another bowl & pour about 1-4 cup water to it- cover it to soak alike for about 15-20 mins time & then, blend it to a smooth paste
  3. Also, we’ve already kept ready of our Dry Masala Paste- Cumin, Coriander & Red Chilli Powders
  4. Now, in a frying pan or wok: pour in half of the mustard oil & allow it to be absolutely hot enough to fry the fish pieces in batches & take them out on a separate plate to keep it aside until its next use later
  5. In the same fried oil- Add in the Cumin Seeds, allow it to splatter a bit then, add in one by one- the chopped tomatoes, ginger paste & salt & sauté until the tomatoes get soft & mushy a bit
  6. At this point- add in the Spices mix paste & sugar and keep sautéing for 2 mins by stirring occasionally- now, cover the lid of the pan and cook for about the next 5 mins time until it starts releasing its oil & surfaces up
  7. Once the mixture is done, pour in about 2 Cups of hot water & give it a nice mix & once it comes to a boil- add into it the fried fish pieces & cook for another 5 mins time, with its lid on
  8. Now, open the lid & mix everything well together & cook for the next 2-3 mins time without the lid…Now, time to add in our MASTER STROKE of the burnt chilli paste (already blended to a smooth paste) & mix all until well incorporated
  9. Add in the rest of the mustard oil, turn off the flame & with its lid on, allow it to rest for the next 10-15 mins time on its standby position to infuse everything well together
  10. Now, before serving it hot add in the freshly chopped coriander leaves- mix it all one more time and serve it hot with equally piping hot plain rice, fried rice or similar…ENJOY.

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