Rohu Fish Curry

A simple flavourful & satisfying Bengali style curry.

I spoke about getting to know this fish Rohu in 2006 in my blog of Rohu Fry. I guess this is the most flavourful recipe of Rohu that my hubby and I relish. It is super easy with very simple ingredients. The final dish is super comforting with steamed rice. Rohu or Rui in Bengali is enriched with super amount protien, Omega 3 fatty acids, Vitamin A, B & C. Go ahead try this yummy and healthy fish curry.

INGREDIENTS

  • Rohu Fish, 1 whole fish of about 600 to 750 gms, cut in pieces, cleaned and marinated with turmeric powder
  • Onion – 2 small
  • Tomato – 1
  • Garlic – 8 to 10 cloves
  • Ginger – 2 inch piece, chopped
  • Yellow Rai – 2 tablespoon
  • Kali Miri – 10 to 12
  • Safed Miri – 8 to 10 (optional)
  • Methi dana – a pinch
  • Dalchini – 1 inch
  • Badi Elaichi – 1
  • Panchphoran – 1 teaspoon
  • Green Chilly – 2, slit
  • MOMmade Haldi Powder – Half tsp
  • MOMmade Chilli Powder – Half tsp
  • MOMmade Dhana Powder – 1 tbsp
  • MOMmade Jeera Powder – 1 tsp
  • Coconut Milk – 3 tablespoon
  • Oil – prefer mustard oil
  • Salt to taste
  • Coriander leaves for garnish

Crush the Mustard seeds, Kali Miri, Safed Miri and Methi dana to powder. If you do not have Yellow mustart seeds you can use normal black mustard seeds as well. To this crushed powder add onion, tomato, garlic and ginger as well. And grind to a fine paste. (forgot to click that step)

Fry the Rohu Fish pieces in oil for 2 mintues on both sides. Remove and keep aside.

To the same pan and oil add the panchporan, dalchini, badi elaichi and slich green chillies. Fry for 40 seconds. Add the ground paste and fry well till all the mositure evaporates.

Mix the powder masalas with salt with water to form a paste. Add this paste to the pan. Also add the coconut milk. And mix well.

Add the fish, adjust the consistency and let it cook for 5 minutes till the fish are cooked thoroughly. Serve with steamed rice and enjoy.

I agree the taste of rohu and mustard based curry isn’t a regular one and drastically different from the pomfret and coconut based curry made in Maharashtra. You got to try to check if you like it or not. I swear by my Maharashtrian, Malvan Fish curries but this mustard based Rohu curry has also become a part of our regular menu. ‘Yumminess Everyday‘ is all that matters.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Published by lovemommade

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

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