Thali of Bengali
Rohu Fish Curry Thali
Today I'm going to share simple weekday lunch menu "Rohi Fish Curry Thali", which contains "Steamed rice, Urad/Biuli/Kolai er dal, Beguni, Jhinge Aloo Posto, Vegetables & Malabar spinach mishmash with rohufish head, Rohu fish curry & Misti doi".
Biulir Dal & Jhinge Aloo Posto
Macher matha die puishaaker chorchori
- Pui shaak Or malabar spinach 1 bunch, roughly chopped along with the stems
- Eggplant 2 small, cut into chunks
- Pumpkin 5 to 6 medium chunks
- Potato 1 medium, chunks with the skin
- Ridge gourd 1 medium size, peeled n cut into chunks
- Raddish 1 medium size, peeled n cut into chunks
- Rohu/Katla fish head 1 medium size, well cleaned and marinated with salt n turmeric
- Mustard oil 3 to 4 tablespoons
- Panch foron 1 teaspoon
- Whole red chili 2
- Garlic cloves 2, crushed
- Salt to taste
- Turmeric 1/2 teaspoon
- Red chili powder to taste
Steps to prepare
- Take a large wok, heat oil in it, add the fish heads and fry till golden brown and keep aside.
- In the same oil add panchforon, chili & garlic cloves for tempering, and fry few seconds, keep an eye on it, they will burn very quickly.
- Now add the cut vegetables, some salt and fry for 2 to 3 minutes. After frying the veggies, add the pui shaak and turmeric, red chili powder and cover the pan with a large lid & simmer the oven.
- Usually I don't add any extra water and the fresh Shaak will realese lots of water, if you have any doubt, can add 1/2 cup of warm water to the wok. Let the veggies cooked
- completely, it'll take atleast 5 to 8 minutes, after 8minutes, open the lid and add the fried fish heads & again cover the wok.
- This time keep like this for 3 minutes. After 3 minutes, open the wok and higher the gas oven to evaporate the excess water, keep stirring.
- Keep stirring for 5minutes or a burnt like smell comes from the mishmash. Check the salt & sugar, add if required.
- Turn off the gas and serve.