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    Bengali Fish Curry
    Rohu Fish
    Nut Gravy
    Intermediate
    For 4 people

    Machher Madhukheera: Rohu Fish in Creamy Honey & Nut Gravy

     

    Machher Madhukheera is a Bengali speciality that showcases fried rohu fish pieces in a rich, creamy gravy made with nuts, milk, curd, honey and warm spices. The result is a dish with contrasting textures and a flavour that's nutty, subtly sweet and infused with heady garam masala. Pair it with steamed rice for a satisfying meal.

     

    • Rohu fish pieces

      500 g

    • Salt

      1/2 tsp

    • Sunrise Haldi Powder

      1 tsp

    • Mustard oil

      6 tbsp

    • Green cardamoms

      2

    • Cinnamon stick

      1 (2-inch piece)

    • Javitri (Mace)

      2 tbsp

    • Garlic paste

      1 tbsp

    • Ginger paste

      1 tbsp

    • Sunrise Jeera Powder

      1 tsp

    • Charmagaz (Melon seeds)

      1/4 cup

    • Cashews

      1/4 cup

    • Raisins

      2 tbsp

    • Curd

      1/2 cup

    • Milk powder

      2 tbsp

    • Water

      1 1/4 cups

    • Honey

      1 tbsp

    • Sunrise Shahi Garam Masala

      1/2 tsp

     

    Sunrise tip : When making Bengali fish curries, it is always recommended to use mustard oil to fry the fish as it lends a pungent aroma that beautifully complements the traditional spices used in the cuisine.

     

    Step 1: Marinate the fish

    • Time: 15 minutes

    • Rub the fish pieces with 1/4 tsp salt and 1/2 tsp Sunrise Haldi Powder. Set aside to marinate for 10-15 minutes.

       

    Step 2: Fry the fish

    • Time: 10 minutes

    • Heat 4 tbsp mustard oil in a kadai or wok. Once smoking hot, slide in the fish pieces and fry on high heat until crisp and golden on both sides, about 2 minutes per side. Drain on a plate.

       

    Step 3: Prepare the nut paste

    • Time: 5 minutes

    • In a grinder jar, blitz the melon seeds, cashews and raisins with 1/4 cup water to a fine paste. Keep aside.

       

    Step 4: Make the gravy base

    • Time: 10 minutes

    • Heat the remaining 2 tbsp mustard oil in the same kadai. Throw in the green cardamoms, cinnamon and javitri. Sauté for a few seconds until fragrant.

    • Now add the onion, ginger and garlic pastes. Fry on medium heat for 2-3 minutes until the raw smell disappears. Mix in the remaining 1/2 tsp Sunrise Haldi Powder, 1/4 tsp salt and Sunrise Jeera Powder. Cook for a minute more.

       

    Step 5: Add the nut paste

    • Time: 5 minutes

    • Stir the groundnut paste into the kadai along with the curd. Mix well and cook for 2-3 minutes until it starts to bubble.

       

    Step 6: Pour in the milk mixture

    • Time: 5 minutes

    • Dissolve the milk powder in the remaining 1 cup water with no lumps. Pour this into the kadai once you see the oil separating from the masala. Simmer for 3-4 minutes until the gravy thickens slightly.

       

    Step 7: Add the fish

    • Time: 10 minutes

    • Gently slide in the fried fish pieces. Drizzle the honey and sprinkle the Sunrise Shahi Garam Masala on top.

    • Mix carefully so the fish doesn't break. Cover and cook on low heat for 5-7 minutes so the fish soaks in the gravy's flavours.

       

    Step 8: Garnish and serve

    • Time: 2 minutes

    • Spoon the fish and gravy into a serving bowl. Garnish with a few slivered nuts if you like. Serve piping hot with steamed rice.

       

    Goes Best With

    • Side Dish: Begun bhaja (fried eggplant fritters)