Mouri bata maachh(rohu fish curry with sauf/fenal seeds paste) Recipe

Cooking Directions

• STEP 1.Clean and marinate the rohu fish with turmeric and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook until the raw smell disappears.
• STEP 5.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 6.In a separate pan, dry roast the sauf seeds until fragrant. Grind them into a fine paste.
• STEP 7.Add the sauf paste to the onion-tomato mixture and cook for a few minutes.
• STEP 8.Add water and bring the gravy to a boil. Simmer for 5-10 minutes.
• STEP 9.Gently add the fried fish to the gravy and cook for another 5 minutes.
• STEP 10.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the fish thoroughly before marinating.
• Frying the fish before adding it to the gravy adds a nice texture and flavor.
• Dry roasting the sauf seeds enhances their aroma and taste.
• Adjust the spice levels according to your preference.

Storage and Serving

• Mouri Bata Maachh can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve hot with steamed rice or roti for a delicious meal.