THANDE MASALE KI ROHU

Thanda masala is a unique spice blend, used extensively in kayastha families of eastern UP and some parts of Bihar.Thanda masala, as the name suggests, is devoid of all the spices clubbed under the header of garam masala......Rohu is a fresh water fish of the carp family.. considered to be a delicacy in eastern UP, Bihar, Bengal and Orrissa.

This fish curry is an all season and any occasion delicacy....usually a lunch time treat. This rohu curry is served with boiled rice and a kachumbar salad on the side. This is a hot and sour curry with a pungent/sour taste lent by freshly ground yellow mustard seeds.

The head of the fish is the most delicious piece. It was always given to the most important person on the table and if not that, then was a bone of contention amongst the kids

Hope you enjoy this recipe as much my family and i do.

THANDE MASALE KI ROHU

Serves 6

Time

Prep:  15 mins

Cooking: ½ hour

Ingredients:

Rohu fish                                                             1 kg

(Scaled and cut into 3” pieces, including the head)

Yellow Mustard                                                  3 tbsp

Garlic cloves                                                       25 gms (1 whole pod of 1 ½ inch width)

Whole red chillies                                                6-8 nos

Coriander powder                                              2tbsp

Raw mango powder                                           1 tbsp

Methi seeds                                                       ½ tsp

Mustard oil                                                         1cup

Turmeric powder                                                1tsp

Onion                                                                 1 small

Lime juice                                                           1 tbsp

Tomatoes (peeled and chopped)                         2 cups

Green coriander                                                 2 tbsp

Salt                                                                     to taste

Method:

§  Ask your fishmonger to scale, clean the guts and cut the fish into 3” pieces.

§  Marinate the fish in salt, turmeric powder, ½ tsp lime juice

§  Soak mustard seeds and whole red chillies in 1 cup tepid water for 10 mins

§  Grind onions,garlic,mustard and redchillies to a fine paste

§  Add coriander powder,raw mango powder and salt into this spice mix

§  Add enough water to make a thick paste

§  Heat mustard oil to smoking point

§  Fry the fish ,on high flame, few pieces at a time, 1 minute a side

§  Drain and keep aside

§  Add methi seeds to the remaining hot oil.

§  After ½ minute add the spice mix.

§  Stir to bhunao.

§  Add ½ cup hot water once oil floats on top of the spice mix

§  Repeat process 4 times.

§  This process will increase the volume of the spice mix and enhance all the flavours

§  Add peeled and chopped tomatoes

§  Cover and cook till tomatoes become mushy and a homogeneous sauce is formed

§   Check that the sauce has oil floating on top

§  Add fried pieces of fish

§  Stir gently to coat all the pieces with the sauce.

§  Take care not to stir too much, otherwise the fish will break

§  Cover and cook for 5 mins

§  Stir once more

§  Add 2 cups of hot water to make a thick gravy

§  Cover and cook for 3 mins

§  Add lime juice and check for seasoning

§  Garnish with chopped coriander leaves

§  Serve with boiled rice and kachumber salad on the side

§  

ENJOY !!!

Nutritive Value:

The key ingredient of the spice mix "mustard sees" - Generally perceived as health benefiting spice, mustard seeds are very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.