Badshahi Rui/ Rohu

Badshahi Rui/Rohu

The Rohu fish is a delicacy in the Gangetic plain and is very common in Bengali households. But you will be surprised to know that, beyond being food, Rohu fish apparently enjoyed a high status in the Mughal court. It is being reported that the fish symbolized the highest authority of kingship- The Mahi Maratib. It symbolized honor, bravery and strength which the Mughals conferred it upon their highest dignitaries.

Going back to the history of the fish made me think why not cook it in a Badshahi Andaz.

So here's presenting Badshahi Rui/Rohu cooked in a creamy gravy of cashewnuts and poppy seeds.

Recipe

Ingredients:

4-6 pieces of Rohu fish

3 tablespoons refined oil

2-3 green cardamom

1inch stick of cinnamon

2-3 cloves

2 bay leaves

5-10 raisins ( optional)

Paste of 2 medium sized onions

2 teaspoon ginger garlic paste

1 teaspoon green chillies paste

2 tablespoons of cashew paste

2 tablespoons of poppy seeds paste

1 cup beaten yogurt/curd

1/4 cup of boiled green peas

2 green chillies finely chopped

1 teaspoon sugar

Salt to taste

How to cook

Pour 2 tablespoons oil in a wok and fry the pieces of fish. Keep them aside. Now add the remaining oil in the wok and as soon as it starts smoking add the cardamom, cinnamon, cloves and bay leaves. Once the fragrance comes out, add the onion paste and saute it for 2 minutes. Now add the ginger garlic paste and mix well.

Next add the cashew and poppy seeds paste. Mix well and add little water. Bring it to boil and add the sugar and salt to taste. Now place the fried pieces of fish and boiled peas in the gravy and cook it for 2-3 minutes.

Then add the raisins and green chillies. Stir it gently so that the fish pieces doesn't break. Turn off the gas and serve it with steamed rice.

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