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

Recipe By Slurrp

Mouri Bata Maachh is a traditional Bengali fish curry made with rohu fish and a paste of sauf (fennel) seeds. This dish is known for its unique flavor and aroma. The fish is marinated with turmeric and salt, then cooked in a spicy onion-tomato gravy. The sauf paste adds a distinct taste to the curry, making it rich and flavorful. Mouri Bata Maachh is best served with steamed rice or roti.

4.2
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Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Mouri bata maachh(rohu fish curry with sauf/fenal seeds paste)
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Ingredients for Mouri bata maachh(rohu fish curry with sauf/fenal seeds paste) Recipe

  • 125 gram Rohu Fish
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Salt
  • 3/4 tablespoon Oil
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 1/2 Tomatoes, Chopped
  • 1/2 tablespoon Sauf Seeds
  • As required Water, As Required
  • as per your need Coriander Leaves, For Garnish

Directions: 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.
Nutrition
value
31
calories per serving
1 g Fat1 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    1g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    1mg
  • Vitamin A
    129mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp