Ingredients
Rohu Fish	500 grams
Turmeric (haldi)	½ tea spoon
Garlic (lahsan) paste	2 table spoons
Green Chilli (hari mirch) paste	2 tea spoons
Salt (namak)	to taste
Mustard oil (sarso ka tel)	for frying
For Gravy
Yellow mustard seed (pila sarso)	4 table spoons
Coriander seeds (dhaniya)	4 table spoons
Garlic cloves (lahsan)	8-10
Whole red chilli (sabut lal mirch)	3-4
Black pepper (kali mirch)	8-10
Fenugreek seeds (methi)	¼ tea spoons
Turmeric powder (haldi)	½ tea spoon
Salt (namak)	to taste
Coriander leaves (hara dhaniya), chopped	4-5 table spoons
Tomato (tamater), cut into big pieces	2
Mustard oil (sarso ka tel)	4 table spoons

Clean, wash and cut fish into 3-4 inch pieces.
Marinade fish with turmeric, red chilli, garlic and green chilli paste.
In a wok add sufficient mustard oil for deep frying. Now fry marinated fish and keep them aside.

1. Make a smooth paste of mustard seeds, coriander seeds, garlic cloves, whole red chillies and black pepper.
2. Heat mustard oil in a pan and add fenugreek seeds.
3. Let it cook for few seconds and add the ground paste and cook it till the raw smell disappears.
4. Now add chopped tomato, turmeric powder, salt and let it cook for few minutes.
5. Then add 2 cups of water and let it simmer for 8-10 minutes.
6. Now add fried fishes and let it simmer for 5-7 minutes.
7. Finish it with chopped coriander leaves and serve this with steamed rice.