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)