Ro-Who? Ro­-Why? Ro­-How?

Ahh, the Rohu. If you are from Bengal, Bihar, Orissa or Uttar Pradesh and you eat fish, chances are that your childhood went, Fish = Rohu, Rohu = Fish.

This glorious member of the carp family has serenaded the sensations of generations of Indian Ichthyophiles.

It is just that good. If you didn’t know much about this fabulous fish till now, by the time you finish this post, trust us, you will.

RO-­WHO?

The rohu is a large, silver­coloured fish of typical cyprinid shape, with a conspicuously arched head. Adults can reach a length of up to 2 m and a weight of up to 45 kg .

The rohu occurs throughout northern and central India, Bangladesh, Nepal, Myanmar and Pakistan, and has been introduced into some of the rivers of peninsular India and Sri Lanka.

Rohu is very commonly eaten in the Indian states of Bihar, Odisha, Assam, West Bengal and Uttar Pradesh. A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present­-day Karnataka.

The Maithili Brahmin and the Kayastha communities of Bihar and Uttar Pradesh treat it as one of their most sacred foods, to be eaten on all auspicious occasions.

RO-­WHY?

The Rohu is one of the most nutritionally rich varieties of fresh water fish. These are some of its benefits:

• Rich in Vitamin C
• Excellent source of protein
• Low in Fat
• Rich in heart-friendly Omega 3 Fatty Acids
• Great source of the body’s essential minerals like Iron, Zinc, Potassium, Calcium and Selenium
• Rich source of cancer-fighting antioxidants

RO-­HOW?

We are sure that both your curiosity and hunger for Rohu are at an all time high by now. Here’s a quick recipe to enjoy this fabulous fish in all its Bengali brilliance.

Rui Maacher Jhol ­ Bengali Style Rohu Fish Curry:

Ingredients:

• Licious Bengali Cut Rohu Fish ­- 250 gms
• Potatoes (peeled and quartered) – ­4
• Onion, sliced ­-1
• Turmeric powder – ­1/2 tsp
• Ginger paste – 1 tsp
• Garlic paste ­- 1/2 tsp
• Onion, ground to a paste ­-1
• Bay leaves – 4
• Garam masala – 1/2 tsp
• Oil for frying
• Ghee – 1 tbsp
• Salt to taste
• Chilli powder – 1/2 tsp

Cooking Method:

• Order Rohu Bengali Cut from the Licious website.
• Rub the fish with a little turmeric and salt, and fry in really hot oil until lightly browned.
• Fry the potatoes in the same oil till golden brown. Discard the rest of the oil.
• Heat ghee in the same pan, and add bay leaves and garam masala. Fry for a couple of minutes and then add the sliced onions. Fry for another 4­5 minutes till browned.
• Add all the masala pastes including onion. Fry for about 5­8 minutes till the masalas have all cooked and browned a bit, sprinkle water if necessary.
• Add 2 cups of water, stir and add the fried potatoes. Cover and simmer till potatoes are two­-thirds done.
• Stir in the fish and simmer until both the fish and potatoes are cooked. Serve hot with steamed rice.

Recipe courtesy: peekncook.com

So there you have it, The Rohu. What are you waiting for? Get it from Licious, cook it up, take a bite, and go RO-­WHOAAA!