Though there is a famous saying about the Bengali people that "Mache Bhate Bangali"( Fish and Rice make a Bengali), I don't like fish very much. I only like to eat two or three very specific fishes and also very specific preparations of them, especially made by my Mom. This Doi Sorshe Rui is one of them which I like mostly due to it's tangy pungent flavour. It is a very quick and easy preparation which can be prepared with in few minutes and is enough for lunch or dinner if served with steaming hot rice.
Here is the process:
- Rohu/Katla Fish : 6 pieces
- Mustard Seed Paste: 1tbsp
- Yoghurt (unsweetened) : 1/4 Cup
- Tomato: 1 (Chopped)( Optional)
- Green Chilli: 2
- Mustard Oil: 2-4 tbsp.
- Turmeric Powder:1 tsp.
- Salt: As per taste.
- Water: 1 cup
- Wash the fish and marinate them with little salt and turmeric powder for few minutes. During this time I always add 2-3 drops of oil to the fishes because it will help you to prevent oil from splattering while frying fish. This is a very useful tips I learned from my Mom.
- Now heat 2 tbsp. of mustard oil in a deep bottomed vessel and fry the fish in medium flame until they turn into golden color.
- Keep them aside.
- Discard the excess blackish oil from the pan and add heat 2 tbsp. of more mustard oil in the same pan.
- Add the chopped tomato and green chilli and sprinkle little salt. It will help to make the tomato mushy very fast.
- Meanwhile take a medium bowl and mix the mustard paste and the yoghurt and beat them very well until smooth.
- Add the mixture into the pan.
- Mix it very well with the mushy tomato.
- Add little more turmeric powder, red chilli powder and salt accordingly and mix.
- Add 1 cup of water and bring it to boil .
- Then add the fried fish. Cook for few minutes in medium flame until the fish become soft. The gravy remains thin in this preparation.
- Turn off the flame, Sprinkle 1 tsp. of raw mustard oil on the gravy and add 2 more green chilli.
- Now your "Doi Sorshe Rui" is ready to serve.
- Serve it with steaming hot rice garnished with coriander leaves.