Today I’m posting a traditional Bengali fish preparation
Tilottama Rui (Rohu fish with sesame seeds). This classic Bong dish acquires
its name from the word Til which is the Bong name for sesame. Sesame seeds
paste is the main ingredient in the dish along with yellow mustard paste which gives
this dish the most wonderful flavor. Making use of the least number of condiments
this dish is a winner any day. We need a portion of Rohu fish weighing at least
3 kgs or more for this because the taste comes out best with a bigger fish. This
dish should ideally be paired with a plate of hot steamed rice for a perfect
lunch. Here’s the recipe….
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| Tilottama Rui |
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| Tilottama Rui |
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| Tilottama Rui |
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| Tilottama Rui |
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| Tilottama Rui |
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| Tilottama Rui |
Recipe:
Ingredients:
- 700
gms Rohu cut in large pieces
- 4
tablespoons white sesame seeds
- 2
tablespoons yellow mustard seeds
- 6-7
green chillies
- 7-8
cloves of garlic pasted
- 1 tsp
ginger paste
- 1 tsp
turmeric powder
- 3-4
tablespoons of milk
- Salt n
sugar to taste
- Mustard
oil as per requirement
Process:
Soak mustard seeds with 4 green chillies and some salt for
half an hour and make a smooth paste. Now dry roast the sesame seeds on a
pan/tawa, soak them in water for 10 minutes and make a smooth paste. Keep
aside. Wash the fish pieces and smear them with salt and turmeric. Heat oil in
a skillet and fry the fish pieces golden on both sides. Take them out. Now in
the same oil put in the ginger garlic paste and fry till the raw smell is gone.
Make a mixture of the mustard paste with milk and add it. Add the fried fish
pieces, n salt. Now add the sesame seeds paste and a big cup of water, give a
good stir. Cover and cook for 5-7 minutes. Turn off the flame and garnish with
slit green chillies and chopped coriander leaves.
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