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Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui
Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui

Before you jump to Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

You already are certain that you need to have a fit and healthy heart. Think about it: if your heart is unhealthy then the rest of your body won’t be either. You already know that exercising regularly and leading a healthy lifestyle both factor greatly into the overall health of your heart. Did you already know, though, that there are a number of foods that can help your heart be healthier? Keep reading to discover which foods are great for your heart.

Be aware that fish is more or less the healthiest food you can eat. You already know this as, by now, you’ve probably been told to eat fish at least a couple of times a week. This is especially true for those suffering from heart problems or who are worried that their hearts are unhealthy. Fact: Fish contains lots of Omega 3’s which work to process cholesterol and turn it into healthy energy. Try including fish in two meals every week.

There are plenty of foods out there that that are good for your body. The truth is that all the foods that we’ve discussed here can help your body in many ways. They are especially great, though, for promoting a healthy heart. Incorporate these healthy foods in your diet daily. Your heart will be so much heartier if you do!

We hope you got insight from reading it, now let’s go back to rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui recipe. To cook rohu fish curry in the ‘burnt chilli gravy’ : lonka-poda rui you need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:
  1. Get 6-8 pieces Rohu Fish (Preferably Large)
  2. Get 6-8 Dry Red Chillies (whole)
  3. Get 50 gms Mustard Oil (Frying the Fish & Cooking-Both)
  4. Get as needed Make a Smooth Paste by adding about 2 tbsps water: 1 tsp Cumin Seeds, 1 tsp Coriander Seeds & 1 tsp Red Chilli Powder & dey aside
  5. Provide 1/2 tbsp Ginger Paste
  6. Get 1 tsp Turmeric Powder
  7. Get 1/2 tsp Whole Cumin Seeds
  8. Provide 1 Tomato (Finely Chopped)
  9. Provide To Taste Salt
  10. Prepare To Taste Sugar
  11. Prepare 4-5 Green Chillies (Slit)
  12. Prepare as per need Garnish: 2 tbsps Fresh Coriander Leaves (Finely Chopped): Optional
  13. Get 2 Cups Water (Hot- For the Gravy)
Instructions to make Rohu Fish Curry in the ‘Burnt Chilli Gravy’ : Lonka-PoDa Rui:
  1. Clean & Marinate the fish pieces with some salt & turmeric powder, cover it & set aside for about 20- 30 mins time
  2. In a small frying pan: Dry Roast the Dry Red Chillies & as soon as it starts releasing its breath choking smell- transfer it to another bowl & pour about 1-4 cup water to it- cover it to soak alike for about 15-20 mins time & then, blend it to a smooth paste
  3. Also, we’ve already kept ready of our Dry Masala Paste- Cumin, Coriander & Red Chilli Powders
  4. Now, in a frying pan or wok: pour in half of the mustard oil & allow it to be absolutely hot enough to fry the fish pieces in batches & take them out on a separate plate to keep it aside until its next use later
  5. In the same fried oil- Add in the Cumin Seeds, allow it to splatter a bit then, add in one by one- the chopped tomatoes, ginger paste & salt & sauté until the tomatoes get soft & mushy a bit
  6. At this point- add in the Spices mix paste & sugar and keep sautéing for 2 mins by stirring occasionally- now, cover the lid of the pan and cook for about the next 5 mins time until it starts releasing its oil & surfaces up
  7. Once the mixture is done, pour in about 2 Cups of hot water & give it a nice mix & once it comes to a boil- add into it the fried fish pieces & cook for another 5 mins time, with its lid on
  8. Now, open the lid & mix everything well together & cook for the next 2-3 mins time without the lid…Now, time to add in our MASTER STROKE of the burnt chilli paste (already blended to a smooth paste) & mix all until well incorporated
  9. Add in the rest of the mustard oil, turn off the flame & with its lid on, allow it to rest for the next 10-15 mins time on its standby position to infuse everything well together
  10. Now, before serving it hot add in the freshly chopped coriander leaves- mix it all one more time and serve it hot with equally piping hot plain rice, fried rice or similar…ENJOY.

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