In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
Like Bengal cuisine, in Odia cuisine people are very fond of for fish. Rohu a river fish is available in all over the year and people love to use it most of the fish food rather than any other fish.
Mustard sauce fried fish goes well with any steamed rice especially with pakhalo (water rice). Though its a quite traditional food but it amazes your taste bud with our modern rice like fried rice and some fries as well.
These chocolaty shiny fishes, I love to enjoy ,squeezing lemon over the fish which enhance the taste along with some garden fresh salads. I wont say it tastes like heaven because heaven we cant compare with any food but yes I must say it tastes over the top..
Smear some salt and turmeric powder over the fishes. Keep them for marination about to 15 minutes. Always discard the water after marination which will reduce the odor of the fish.
Again mustard oil the best combination for any fish. Drop 4 to 5 tablespoon oil and allow to hot. Always use heavy bottomed pan to fry any fish if you want the real taste of the fish.
You can either use skillet/tawa to fry the fish over medium flame. Do not over fry or deep fry fish. Here we need only shallow fried fishes.
Whether you use onion paste or mustard paste for fish fry, my mother always shallow fry fishes first instead of use raw fish. She says it will allow you to remove the fishy odor, if anything left after marination and your fish will be cooked properly.
For mustard batter, first blend the mustard seeds dry to powder form. Then add cumin seeds, garlic, onion, turmeric, chili powder into it and form a smooth paste using less water.
Here we are not used any gram flour or rice flour to bind the batter. For mustard paste there is no need of all these ingredients these will reduce the taste of mustard, so avoid to use them.
Though we don’t use any binding ingredients so, its common the fishes batter will be sprinkle while frying. So with out bother wait for some seconds and turn it. Fry over lower medium heat will give a crispy and brownie texture to the fishes.
|Prep time||Cook time||Ready in||Yields|
- 5 pieces rohu
- mustard oil
- turmeric powder
- 2.5 teaspoons heap full mustard seeds
- 6-7 garlic cloves
- 2 teaspoons onions, chopped
- 1/2 teaspoon comin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
Clean fishes and smear 1/2 teaspoon turmeric powder and salt for 15 minutes marination. Now discard the water.
In a heavy bottomed or aluminum skillet, shallow fry all the fishes. It should not be deep fried.
Now let the pieces cool. Dip each pieces into the prepared thick batter and coat nicely.
There is no need to add any gram flour or rice flour. While frying you should be care full not to burn it. We need to fry only the masala/batter.
Meanwhile heat tawa and add some oil. Now place coated fishes over the tawa and fry both the sides. Though fishes are already cooked, so fry over medium flame until the coated mustard sauce cooked nicely and fishes are crispy, brown both the sides. It will be taken around 7 to 8 minutes .Serve it with steamed rice or green salads.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy