This traditional Bengali fish curry combines fried Rohu slices with a gravy made from steamed cauliflower leaves and pungent Kala Jeera paste. The bittersweet flavours are balanced with a touch of sugar, while aromatic spices like cumin and coriander add depth. The mildly spiced, creamy gravy coats the crisp fried fish, creating a satiating dish best relished with steamed rice.
Sunrise tip: Krishnokoli or cauliflower leaves are a prized ingredient in Bengali cuisine. Packed with nutrients, these greens lend a unique flavour to curries when slow-cooked until meltingly soft.
Time: 10 minutes
Steam the chopped cauliflower leaves for 8-10 minutes until tender. Cool slightly and blend into a smooth paste with minimal water. Set aside.
Time: 5 minutes
Soak the Kala Jeera seeds in lukewarm water for 15-20 minutes. Drain and grind to a fine paste with very little water. Set aside.
Time: 10 minutes
Marinate the Rohu slices with ½ tsp each of salt and Sunrise Haldi powder. Heat 4 tbsp mustard oil in a pan till smoking. Slide in the fish and fry on medium heat until crisp and golden on both sides. Drain on a plate.
Time: 5 minutes
In the same pan, heat 1 tbsp more oil if needed. Fry the chopped spring onion greens until lightly browned and fragrant. Remove and set aside.
Time: 10 minutes
To the same pan, add the ginger, garlic, and green chilli pastes. Sauté for 2 minutes until aromatic. Stir in the cauliflower leaf paste and coriander leaves paste. Fry on medium heat for 4-5 minutes until the oil starts to separate.
Time: 5 minutes
Add the prepared Kala Jeera paste to the pan and fry for 1-2 minutes. Sprinkle in the Sunrise Haldi Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder. Season with 2 tsp sugar and salt to taste. Mix well and cook the spiced gravy for 3-4 minutes.
Time: 10 minutes
Gently slide in the fried Rohu slices and coat well with the gravy. Cover and simmer on low heat for 6-8 minutes, until the fish absorbs the flavours.
Time: 5 minutes
Uncover the pan and add the fried spring onion greens. Mix carefully without breaking the fish. Garnish with lemon slices and serve the Krishnokoli Rui with a dash of kasundi and steamed rice on the side.
Side Dish: Steamed rice, Crispy fried potatoes
Accompaniment: Kasundi (Bengali mustard sauce), Lime wedges