Rui shorshe recipe by Indrani's kitchen | Indrani's Kitchen

Todays post is about a common fish curry which we Bengalis cook up often in our kitchen with varietey of fishes like carps, Indian baramunda, Hilsa and others. They generally taste lovely with fresh water fishes. The aroma of mustard oil and dijon mustard paste add sharpness and zing to the final dish.
http://www.indrani-will-teach.com/recipe/rui-shorshe-reci…ry-bengali-style.html

Ingredients
 
4 to 5 pieces of carps
1/2 cup black mustard seeds
3 to 4 green chilies
salt
pinch of turmeric
1/4 cup mustard oil
1 tsp nigella seeds
Preparations
 

Marinate the fish pieces with turmeric and salt
Make mustard paste with salt and green chilies according to the video shown below.
Heat the mustard oil to the smoking point
fry the fish pieces till golden brown
take out the fried fishes from the pan.
Add nigella seeds and fry
Add some split green chilies
Make a mixture with mustard paste and water and turmeric.
Add the mixture into the pan and simmer.
Add salt and sugar as per taste.
Add the fish pieces into the gravy and cover cook for 5 minutes.
Sprinkle coriander leaves.
Thicken the gravy as per your consistency.
Full RECIPE