Warm up your taste buds

Pushpesh Pant

Rohu Tava Fry

Orissa is one of our favourite food-travel destinations. We never miss an opportunity that takes us in that direction. Recently, during the Orissa Literary Festival, we got an opportunity to splurge on a mustard laced tava fry rohu that goes by the name of besar in these parts and came back licking our fingers. The trick is to get the masala right, just enough that it retains the pungency of the mustard sans all its bitterness. The fish is pan grilled and should not be overcooked. The white flesh of the fish should remain firm; at times, a few curry leaves are added as garnish but that could be a matter of personal choice. The spice paste should drape the fish evenly and take care to not overdo it. There is a gravy version of this fish. This sauce is thick and goes well with steam rice. However, we prefer it dry.

Ingredient:

Rohu fish (cut into darnes) 500gm

Mustard seeds 1tbsp

Fenugreek seeds ½ tsp

Turmeric ¼ tbsp

Red chilli powder ¼ tsp

Lime juice 1tbsp

Salt to taste

Mustard oil 2tbsp

Green chillies 1 to 3

Method:

Wash and pat dry the fish. Grind the mustard seeds with 1tsp of lemon juice and green chillies to a coarse paste. Apply this paste to both sides of the fish pieces with a gentle hand. Add a little mustard oil to moisten the surface, if required. Gently lower the fish pieces and pan grill on low heat for three to four minutes on one side. Turn carefully with a spatula and cook for three to four minutes. Serve hot.

Sprinkle red chilli powder, turmeric powder and salt over the fish and keep it aside for 15 minutes. Heat oil in a non-stick pan assuring that a thin film covers its surface. Put in the fenugreek seeds; when they begin to splutter, reduce the heat to low-medium. Add curry leaves if you like them.