the legend of Burnt Red Chilli

Last weekend I tried this bengali delicacy called “lonka pora rui”(rohu fish curry simmered with burnt red chili”

The outcome is in front of you, the color is so attractive that you can’t ignore it. In my opinion, It’s that kind of a dish that can draw your attention from a table full of food. The color is it’s one of the strength but not the main usp. The main usp is the aroma and flavor of the burnt red chili, that gets infused when the fish pieces are getting simmered in the curry. This adds the outstanding burnt flavor of the red chili into the curry.

When comes to taste, no brainer that it’s hot and spicy. so you have to be courageous enough to try but once you do the burnt flavor of red chili along with the soft smooth tomato based curry and the melt in mouth texture of the rohu fish can transport into a world full of flavors. It’s an explosion of flavor inside your mouth.

It tastes best with white rice. rice helps to tone down the hotness

Verdict : very unique flavors, a must try for the spice lovers, I am thinking of experimenting more with the burnt red chili flavor, may be I would cook chicken with burnt red chili next time