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Rohu fish and vegetable soup
By : Sweta Chakraborty
Category : Fish
Servings : 5
Time Taken : 30-45 mins
Rating :
  1. Take a little mustard oil in a container and heat it.
  2. Marinate the pieces of rohu fish with turmeric powder and salt.
  3. When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution.
  4. Fry one side of the fish for about 3-4 minutes and then turn the pieces.
  5. Fry the other side also for the same time till the fish becomes golden brownish in color.
  6. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside.
  7. Dash some black cumin in the container and vegetables (tomatoes, onions, parwal) to it.
  8. Cook till the vegetables become soft.
  9. Add spices (turmeric powder and coriander powder) to it.
  10. You will get a typical essence (mustard oil and vegetables) which will make you spellbound.
  11. You will feel the ambience of a typical Bengali cuisine.
  12. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables.
  13. Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup.
  14. You may add slit green chillies to it.
  15. Enjoy the rohu fish soup along with steaming rice.

Recipe and image: swetawriter

1 - rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned)
Mustard oil for frying
1 tsp - turmeric powder
Black cumin, a pinch
1/2 tsp - coriander powder
1 - tomato, medium sized, chopped into smaller pieces
2 - green chillies, slit
2 - parwal (deseeded and cut into quarter pieces)
1 - onion, medium sized, chopped into smaller pieces
Salt according to taste
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