Halwai May 20, 2022


• 10 to 15 pieces rohu or katla (or any sweet water fish)
• ½ tsp – Turmeric powder (for marinating the fish)
• sufficient oil for shallow frying
• ½ tsp – Kalonji (onion seeds)
• 2 to 3 dry Red Chillies (or as per taste)
• 5 to 6 tbsp – Mustard Seeds
• 2 Green chillies
• sufficient water to make the gravy
• 1/4 tsp – Turmeric powder (to be added to the gravy)
• 3/4 to 1 tsp – Red Chilli powder
• juice of half a Lemon
• finely chopped Coriander leaves (for garnishing)
• 5 to 6 slit Green chillies (for garnishing)
• salt to taste


  1. Clean and wash the fish pieces.
  2. Evenly smear 1.5 tsp turmeric powder and some salt on the fish pieces.
  3. Mix well and keep aside for a few minutes (about 20 minutes).
  4. Lightly heat oil in a kadai. Add kalonji and dry red chillies.
  5. Fry for a minute, add the marinated fish and shallow fry on a medium flame till done.
  6. Remove in a plate and keep it aside.
  7. Grind the mustard seeds, the two green chillies and salt to a smooth paste.
  8. Now add sufficient water and mix well.
  9. Strain the mustard and you will get the yellow water.
  10. Boil this mustard water in a heavy-bottomed vessel and add the fried pieces of fish.
  11. Add little salt, 1/4 tsp turmeric powder and red chilli powder.
  12. Boil till you acquire the consistency you need thick and thin.
  13. Switch off the gas and add lemon juice. Mix very gently.
  14. Garnish with coriander leaves and slit green chillies. Serve hot with rice.

Recipe courtesy of Anita Raheja