No matter how much you grow up and age, the childhood memory of your mom’s cooking is bound to have an influence on you and one could never match up to the same. And my story is no different with her being a great influence in my food journey. Her ability to cook the simplest food tastes best, something I look forward to inheriting from her. Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Ingredients

Rohu fish: ½ kg

Green peas : 100 gms

Onion : 2

Tomato : 1

Curd : 4 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Ginger garlic paste : 2 tsp

Green chilli : 2

Mustard oil : for frying

Salt as per taste

Step 1

Grind onion and tomato into a smooth paste. In a bowl take a spoon full of water and add the ginger garlic paste, red chilli powder, turmeric powder and coriander powder and mix well to make a smooth paste.

Step 2

Marinate the fish with garlic paste, turmeric powder, red chilli powder, salt along with a tsp mustard oil and ground masala.

Step 3

Heat mustard oil in a pan and shallow fry the fish.

Step 4

 

Once done take it out in an absorbent paper.

Step 5

Heat oil in a pan and add the onion tomato paste along with prepared masala paste and saute until the oil leaves the side of the pan.

Step 6

Add the peas and cook it along with masala for about four to five minutes.

Step 7

Next add the curd and stir them all together for a couple of minutes.

Step 8

Add the required amount of water and let it come to a boil.

Step 9

Gradually add the fried fish into the gravy and cook on high flame for about five  minutes. Add the slit green chilli and switch off the gas.

Step 10

Garnish with coriander leaves and serve it along with steamed rice.

Tip

Fried cauliflower florets and peas is a match made in heaven that combines well with rohu.