Rui/Katla Macher Sheem Jhol

(Rohu Fish with Broad Beans)

Servings: 3-4 persons

Ingredients:

Fish - 6 pieces (about 400 g)

Sheem/Broad beans - 12-14

Kalonji - 1/2 tsp

Bori (Urad Dal) - 12 pieces

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 1/2 tsp

Green Chillies - 3-4, slit

Cilantro/Dhonepata/ Coriander leaves - 2 tbsp, chopped

Salt - To taste

Maida - 1/4 tsp

White Oil - 6 tbsp for frying

Mustard Oil - 3-4 tbsp for cooking

Preparation:

1. Rub fish pieces with turmeric and salt.

2. Make a Masala paste = turmeric, chilli, cumin, and coriander powders in 2 tbsp water.

3. Make a paste of maida in 1 tbsp water.

Cooking procedure:

1. Heat oil in a pan. Deep fry fish pieces and set aside.

2. Fry bori and keep aside.

3. For cooking 4 tbsp oil is required, so make up to 4 tbsp with mustard oil. Heat oil.

4. Add kalonji seeds and fry for 30 sec.

5. Add  sheem/broad beans and fry for 1 min.

6. Add masala paste and fry till oil separates out (usually about 2 on medium heat). You may sprinkle water, if required, to avoid masala from sticking to the bottom of the pan.

7. Add 2 cups water, salt and bring to boil.

8. Add fried fish, and bori. Cover and simmer on low heat for 10 min till sheem/broad beans are cooked. At this stage the quantity of gravy may be controlled by choosing to either cover the pan or leaving it open for excess gravy to evaporate.

9. Add maida paste a minute before removing from heat. Maida is added to thicken the gravy.

10. Garnish with cilantro/coriander leaves and green chillies.

Serving Suggestions: