Print
Rui shorshe recipe

Rui shorshe recipe

Todays post is about a common fish curry which we Bengalis cook up often in our kitchen with varietey of fishes like carps, Indian baramunda, Hilsa and others. They generally taste lovely with fresh water fishes. The aroma of mustard oil and dijon mustard paste add sharpness and zing to the final dish.
Course Main Course
Cuisine Bengali, East Indian, Indian
Keyword bengali recipes, bong connection, fish lovers, fish recipes, seafood lovers
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 persons

Ingredients

Ingredients

  • 4 to 5 pieces of carps
  • 1/2 cup black mustard seeds
  • 3 to 4 green chilies
  • salt
  • pinch of turmeric
  • 1/4 cup mustard oil
  • 1 tsp nigella seeds

Instructions

Preparations

  1. Marinate the fish pieces with turmeric and salt
  2. Make mustard paste with salt and green chiles accorning to the video shown below.
  3. Heat the mustard oil to the smoking point
  4. fry the fish pieces till golden brown
  5. take out the fried fishes from the pan.
  6. Add nigella seeds and fry
  7. Add some split green chilies
  8. Make a mixture with mustard paste and water and turmeric.
  9. Add the mixture into the pan and simmer.
  10. Add salt and sugar as per taste.
  11. Add the fish pieces into the gravy and cover cook for 5 minutes.
  12. Sprinkle coriander leaves.
  13. Thicken the gravy as per your consistency.
  14. Making of Bengali style mustard paste

Recipe Video