Ruhu Fish Curry | The Pice Hotel Style | Flavours of North Kolkata

Name: Ruhu Fish Curry | The Pice Hotel Style | Flavours of North Kolkata
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gms Rohu Fish; 1 tsp Kashmiri chilli powder; tsp ¼turmeric powder; Salt - to taste; 1 chopped medium-sized onion; 1 garlic cloves; 1 tsp garlic-ginger paste; 0.25 tsp turmeric powder; 0.13 tbsp coriander powder; 1 tbsp red chilli powder; 0.13 tsp Fenugreek Seeds; 1 green chillies; 0.50 tsp Mustard Seeds; Salt - to taste; 0.25 tsp Cumin seeds; 2 tbsp Mustard Oil; 1 chopped medium-sized tomatoes; The juice of half a lemon; 0.25 tsp Garam masala powder; as needed Cooking oil of your choice

TheStrollingFoodie @TheStrollingFoodie

Kolkata

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.

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.

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.

TheStrollingFoodie @TheStrollingFoodie

Kolkata

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.

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Ingredients

40 minutes

2 people

for the marination:
250 gmsRohu Fish
1 tspKashmiri chilli powder
tsp¼turmeric powder
Salt - to taste
for the gravy
1chopped medium-sized onion
1garlic cloves
1 tspgarlic-ginger paste
0.25 tspturmeric powder
0.13 tbspcoriander powder
1 tbspred chilli powder
0.13 tspFenugreek Seeds
1green chillies
0.50 tspMustard Seeds
Salt - to taste
0.25 tspCumin seeds
2 tbspMustard Oil
1chopped medium-sized tomatoes
The juice of half a lemon
0.25 tspGaram masala powder
as neededCooking oil of your choice

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Steps

40 minutes

1

Marinate the rohu fish cuts with salt, red chilli, and turmeric powder and set it aside for 10-15 minutes.
2

In the meantime, grind half the onions, the turmeric powder, ginger, garlic, a few curry leaves, fenugreek seeds, red chilli powder, and coriander powder. Add sufficient water to prepare a fine paste.
3

In a pan, heat mustard oil at medium heat, add the mustard seeds and wait for them to splutter.
4

Next, add the green chillies, the remaining onions, and curry leaves, and cook until the onions are translucent.
5

Add tomatoes and sauté until they turn mushy and soft.
6

Add the paste you made earlier. Stir this on a low-medium flame for 1 minute.
7

Add salt to taste and 2 cups of water and then cover with a lid after mixing well.
8

Bring to a boil to cook for a few minutes.
9

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.
10

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.
11

Once the fish is done, keep the rohu fish curry covered with a lid for 20 minutes to let the flavour set.
12

Garnish with chopped coriander leaves and slit green chillies and a squeeze of lemon juice.
13

Garnish with chopped coriander leaves and slit green chillies and a squeeze of lemon juice.
14

Serve the rohu fish curry hot with steamed rice 🍚
Bon Appetite 🐠