When it comes to Bengal’s most-preferred fish, you cannot help but imagine rohu. Also called rui, this fish is arguably the most common lunch or dinner item cooked in most non-vegetarian Bengali households. And this local recipe has plenty of followers in India and abroad, thanks to the simplicity of the recipe, and the almost always available ingredients it requires. Read on to learn more about this simple Bengali-style fish curry recipe that is an assured crowd-pleaser, tastes heavenly without any fancy cooking techniques and complex ingredients, and is even easier to cook when your order fresh fish from Licious.
Bengali-Style Rohu Fish Curry Recipe
In Bengal, it doesn’t matter what time of the year it is, what season and what fish you have, there’s always a Bengali fish recipe to try.
A colourful fish, Rohu features dark scales on the upper body. It has bright red fins and a golden brown belly. The texture of rohu fish is non-oily and smooth. As far as the taste of rohu fish is concerned, it is non-fishy and pleasant.
Rohu is enriched with a multitude of nutrients, including Omega 3 fatty acids and a good amount of protein and healthy fats. Not only that, but it is also equipped with various vitamins such as B, A, and C.
Order Rohu Fish (Bengali Cuts) Online From Licious
With Licious, you don’t have to worry about waking up early in time to buy fresh Rohu from the wet market. All our fish and seafood are from the day’s catch, passed through 150+ safety & quality checks, and are always fresh, never frozen. To maintain freshness, we ensure constant temperature controls between 0-4℃ at every stage. What’s more, our fish and other products are free of added chemicals. Our expert meat technicians de-scale, de-gut, cut & clean the fish, so you can use it straight out of the pack with zero prep.
Wondering how to cook a delightful fish curry recipe using rohu fish? Follow the step-by-step instructions given below:
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 2 chopped medium-sized onions
- 2 garlic cloves
- 2 tsp garlic-ginger paste
- ½ tsp turmeric powder
- ¼ tbsp coriander powder
- 2 tbsp red chilli powder
- ¼ tsp Fenugreek Seeds
- 2-3 green chillies
- 1 tsp Mustard Seeds
- A spring of curry leaves
- Salt - to taste
- ½ tsp Cumin seeds
- 4 tbsp Mustard Oil
- 2 chopped medium-sized tomatoes
- The juice of half a lemon
- ½ tsp Garam masala powder
- 4-5 leaves Coriander
- Mustard oil as needed
Ingredients
To Marinate :
For the gravy
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- Marinate the rohu fish cuts with salt, red chilli, and turmeric powder and set it aside for 10-15 minutes.
- In the meantime, grind half the onions, the turmeric powder, ginger, garlic, a few curry leaves, fenugreek seeds, red chilly powder, and coriander powder. Add sufficient water to prepare a fine paste.
- In a pan, heat mustard oil at medium heat, add the mustard seeds and wait for them to splutter.
- Next, add the green chillies, the remaining onions, and curry leaves, and cook until the onions are translucent.
- Add tomatoes and sauté until they turn mushy and soft.
- Add the paste you made earlier. Stir this on a low-medium flame for 1 minute.
- Add salt to taste and 2 cups of water and then cover with a lid after mixing well.
- Bring to a boil to cook for a few minutes.
- In a separate pan, fry the marinated rohu fish cuts using mustard oil. Fry each piece for a couple of minutes on each side until golden brown.
- Add the fried rohu to your gravy and cook at medium-low heat until you are happy with the consistency. Add garam masala to taste.
- Once the fish is done, keep the rohu fish curry covered with a lid for 20 minutes to let the flavour set.
- Garnish with chopped coriander leaves and slit green chillies and a squeeze of lemon juice.
- Serve the rohu fish curry hot with steamed rice.
Tips to Cook Better Versions of Bengali Fish Curry
These Bengali fish curry recipe tips should help you make this fantastic dish even more mouthwatering:
- Kashmiri red chilli powder gives the curry a brilliant red colour.
- Mustard oil is used to bring in a more authentic taste, but if you are not fond of it then any other cooking oil can be used.
- Garam masala powder is added to enhance the taste and aroma but it can be skipped.
- To further boost the nutritional quotient, cauliflower and potatoes can be used, which is exactly how many Bengalis make this recipe.
When you give the Bengali fish curry recipe a spin, do not forget to share it on social media using the #MadeWithLicious tag.