Rohu Fish Curry

Rohu fish curry is a popular and delicious dish from Indian cuisine, particularly favored in the regions of Bengal, Odisha, and Assam. The curry is made with fresh rohu fish (a type of freshwater carp), cooked in a spiced gravy.

Recipe for making rohu fish curry:

Ingredients

For the Fish:

• 500 grams rohu fish, cut into pieces
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2-3 tablespoons mustard oil (or any cooking oil)

For the Curry:

• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 bay leaves
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnishing)
• Water as needed

Instructions

Preparing the Fish:

1. Marinate the Fish: Rub the fish pieces with turmeric powder and salt. Let them marinate for about 15-20 minutes.
2. Fry the Fish: Heat mustard oil in a pan until it reaches the smoking point (if using mustard oil, this reduces its pungency). Fry the fish pieces until they are golden brown on both sides. Remove the fish and set aside.

Making the Curry:

1. Tempering: In the same pan, add a little more oil if needed. Add cumin seeds, mustard seeds, fenugreek seeds, and bay leaves. Let them splutter.
2. Sauté Onions: Add the finely chopped onions and sauté until they turn golden brown.
3. Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
4. Add Tomatoes and Spices: Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a few more minutes.
5. Add Water: Add water to the pan to form the curry base. The amount of water depends on how thick or thin you want the gravy. Bring it to a boil.
6. Add Fried Fish: Gently add the fried fish pieces to the curry. Lower the heat and let it simmer for about 10-15 minutes, allowing the fish to absorb the flavors of the gravy.
7. Finish with Garam Masala: Sprinkle garam masala powder and adjust salt to taste. Let it simmer for another 2-3 minutes.

Serving:

1. Garnish and Serve: Garnish the rohu fish curry with freshly chopped coriander leaves.
2. Accompaniments: Serve hot with steamed rice, roti, or paratha.

Tips:

• Ensure the fish is fresh for the best taste.
• Mustard oil gives an authentic flavor to the curry, but you can use other oils if preferred.
• Adjust the spice levels according to your preference.
• Cooking the fish in the curry for too long can make it break apart, so handle it gently.