BENGALI ROHU FISH 
Among varieties of the fish, the specialty of Calcutta is the Rohu fish.
Ingredients
Rui maachh (rohu fish)
: 10
Turmeric powder
: 2 tsp
Mustard oil
: 4 tbsp
Salt
: 3 tsp
Curd
: 6 tbsp
Sugar
: 2 tsp
Onion paste
: 6 tbsp
Red Chilli/paste powder
: 1 tbsp
Green chillies
: 5
Method
- Marinate the fish with the salt, turmeric and half of the oil and keep for 15 - 30 minutes. Beat the curd with the sugar and a little water.
- Add in the onion and chilli paste (if you don't prefer spicy food, you can skip the red chilli totally).
- Lay out the eish in a baking dish and add the mixture. Add a little water. Put the remaining oil and cover the dish.
- Cook in the microwave for 6-7 minutes at 100% power. Bring out the dish, turn over the pieces and add in the whole green chillies after slicing them a little lengthwise.
- Cook for another 15 minutes. Serve hot with rice.