How to Make Homemade Rohu in a mustard gravy
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Many things affect the quality of taste from Rohu in a mustard gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rohu in a mustard gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rohu in a mustard gravy is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rohu in a mustard gravy estimated approx 25min.
To begin with this particular recipe, we must prepare a few components. You can have Rohu in a mustard gravy using 10 ingredients and 2 steps. Here is how you cook it.
The traditional name of this dish is macho Beshar in odisha.
Ingredients and spices that need to be Get to make Rohu in a mustard gravy:
- 500 grams rohu fish
- 4 tbsp mustard seeds
- 6 parts of garlic
- 3 whole Red Chillies and 1 small onion
- 4 tablespoons oil
- Pinch Hing
- Salt as per taste
- Dry mangoes
- 1 teaspoon jeera
- Half teaspoon of haldi and half teaspoon of red chilli powder
Steps to make Rohu in a mustard gravy
- Take a grinder jar add mustard seeds, jeera, Red Chillies, 1 small onion and garlic make a fine paste with help of small amount of water
- Wash fish pieces with help of salt and haldi.
Squeeze out the water, midnight with small amount of salt haldi and red chilli powder for 10 minutes, then fried those pieces then kept keep it aside
In that same kadai add small amount of, hing, Kadi patta, 2 green chillies and gradually add mustard paste and tomato after 2 minutes add fish pieces fry for another 2 minutes add required amount of water and salt give a perfect boil of 10 minutes.serve with hot rice.
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