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Saturday, 11 November 2017

Rui Radhuni Jhol (Rohu Fish in Celery Seed Gravy - Bengali Style)



          This is a traditional Bengali Fish Curry, where I have used Rohu Fish. The base of the gravy is that of boiled and blended masoor dal (red lentils) and Radhuni paste (celery seeds paste). This particular seed almost resembles ajwain / carom seeds and has a very distinct and an aromatic flavour. It is a very simple and an easy recipe with no compromise on the taste. It is best relished with plain steamed rice and a dash of lime. So check for a step by step method with pictures to prepare it.





  • 4-5 pieces of Rohu Fish
  • 3 tbsp. mustard oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 onion
  • 2-3 garlic cloves
  • 1" ginger
  • 3-4 green chilies
  • 1 tbsp. radhuni (celery seeds)
  • 1/2 cup boiled & blended masoor dal
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish (opt)





          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Make a paste of onion, ginger, garlic, 2 green chilies and radhuni by adding some water. Keep aside. 

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds.

           Add the ground paste and turmeric powder. Saute till the oil separates. Add the blended masoor dal and saute for a few seconds. 

          Then add 1 cup water, salt and remaining green chilies. Bring it to a boil and add the fish pieces. Cover and simmer for 4-5 minutes. 

          Switch off the flame and add the ghee. Let it remain covered for 5 minutes. Garnish with coriander leaves and serve with hot steamed rice.




                               This is how radhuni seeds looks like.



                 Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. 




               Heat oil in a pan & fry the fish till light golden in colour. Drain and keep aside. 



                Temper the same oil with cumin seeds & asafoetida. Saute for a few seconds. 



                               Add the masoor dal and saute for a few seconds.



                    Then add 1 cup water, salt and remaining green chilies. Bring it to a boil and
                    add the fish pieces. Cover and simmer for 4-5 minutes. 



                    Switch off the flame and add the ghee. Let it remain covered for 5 minutes. 



                            Garnish with coriander leaves and serve with hot steamed rice.












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