Ou Tenga Maas

Clean the Rohu fish thoroughly and cut into medium-sized pieces. Marinate the Rohu fish with 2 grams of turmeric powder and 3 grams of salt for 15 minutes.

Heat 30 grams of mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, lightly fry the marinated Rohu fish pieces until they turn golden on both sides. Remove the fried Rohu fish from the pan and set aside.

In the same pan with the remaining mustard oil, add the panch phoron. Allow the panch phoron to splutter for a few seconds.