Well, if you’re a fish-lover (the eating kind, might I add), and if you happen to have origins in the Indian subcontinent, then you most likely will recognize the name of this fish: Rohu. It is not too dissimilar to the trout, and holds well to a variety of ways of cooking it. Very common where I originally come from, it is certainly heartening to find it here in our local supermarket in a small town in the Upper Midwest of the United States. The Bangladeshi butcher in the supermarket cuts it for me any which way I ask him to. And this time around, I asked for steak-style pieces, only, I wanted those halved. Which is what he did.
Well, regardless of the style of the cut, what’s even more important is how you choose to make it. Last evening, I felt like frying, for a change. And so, first things first, viz. marinating the fish steaks. And what might that marinade be, you say? I used the first five fantastic ingredients for the marinade, the next one to dust the pieces in, and the last one to fry them in. So, here goes:
- Haldi (Turmeric)
- Lal Mirch (Red Chilli Powder)
- Namak (Salt)
- Nimbu (Lime/Lemon Juice)
- Lassan (Garlic paste)
- Chawal Aata (Rice Flour)
- Canola Frying Oil
Make a marinade with the first five items, toss your fish into it, and let it rest for atleast a couple of hours. Then, when you’re ready to fry, roll the pieces in a light coating of rice-flour and drop into a deep-fryer and fish them out when they’re golden brown. (yes, I know, I’m good with puns like that!)
One bite, and I’ll bet you’ll say Yeh Hui Na Baat!
