Steamed Rohu in Bayleaf & Mustard Sauce

We grew up eating a lot of fish and a lot of mustard. Bold flavors of mustard are a total love affair of any Bong.

Fish in Mustard Sauce is very popular and authentic. Just to give it a little twist, I added bay leaf paste and believe me it has turned the dish to such a wonderful feast. The subtle aroma of bay leaf makes all the difference.

Steamed Rohu in Bayleaf & Mustard Sauce 

Ingredients:

Rohu/Katla Fish - 4 big Pieces

Potato: 4 pieces

Black Mustard paste - 3 tbsp

Ghee - 2 big tsp

Bay Leaf Paste – 5 pieces

Green Chili - 3 silted

Fresh coriander handful chopped

Salt to taste

Turmeric Powder

Method:

 

•  Take a kadai. Add Ghee, Fish pieces, Potato, Mustard paste, Bay leaf paste, Turmeric Powder, one green chili, salt without turning on the gas. Mix it well.
•  Once nicely mixed, turn on the gas and cook it low heat till the fish and potatoes are boiled properly and add little water if required. (This recipe basically doesn’t require water)
• Once the ghee starts separating, gravy is done. Switch off the gas and Serve with hot steamed rice.

 

N.B –  

 

• In a blender add a green chili along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chili will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.
• Don’t use mustard oil in this recipe. Use only pure ghee.
•  I recommend using half boil potato pieces as fish pieces may boil faster compared to potatoes.

Happy Cooking: Poulami