Mustard Fish with Gobindobhog Rice

Ingredients

• 6-8 rohu (carp) pieces, around 40 g each • 1 tsp red chilli powder • 2 tsp mustard seeds • 1 tsp turmeric powder •3-4 cloves of garlic • 2 black cardamoms • 4 tsp mustard oil • 1 tsp coriander powder • juice of one lemon

Method

Wash the fish pieces and dry.

Soak mustard seeds in water along with slit green chillies and grind to a paste.

For fish marinade

In a bowl, add turmeric powder, salt and red chilli powder and marinate the fish pieces for 20-30 minutes.

Cooking

Heat pan and add mustard oil, and shallow fry the fish till it is almost done. Drain on a paper towel.

In another pan, add mustard oil; once heated, add the black cardamom, ground mustard paste and sauté.

Add turmeric powder and pounded garlic paste. Sauté and add water to bring it to a boil.

Once boiling, gently add the fried rohu pieces and simmer on low flame.

Transfer to a serving bowl and garnish with a sprig of coriander and slit green chillies.

Serve hot with freshly boiled Gobindobhog rice.

Trivia

Gobindobhog is a short, white-grain rice cultivated in West Bengal.

It derives its name from its usage as the main ingredient in the preparation of offerings to Govindajiu, the family deity of Setts of Kolkata.