Rohu fish curry is a traditional Bengali dish featuring tender fish marinated and fried, then simmered in a yogurt-based gravy infused with cumin, cinnamon, clove, and cardamom. Its rich mustard oil base and omega-3 content make it a staple Bengali lunch paired with steamed rice.
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Marinate the rohu fish pieces with salt and turmeric and fry and keep them aside.
Make a paste of onion, tomatoes, garlic and keep aside.
Add oil in the same Kadai and add 1 tsp cumin seeds, 1/2 inch cinnamon, clove and green cardamom and sauté.
Add the onion paste, ginger paste and cook till oil releases and add salt, turmeric powder, Kashmiri red chili powder. Add the readymade fish curry powder and then add the yogurt and keep stirring.
Once the gravy is ready add the fish pieces and mix well. Add green chili and add water to simmer. Once the curry is ready add freshly chopped coriander leaves. Serve hot with steamed rice.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water to restore gravy consistency; do not microwave as it toughens the fish.
Kadai (or large heavy-bottomed pan) · Mortar and pestle (for onion-tomato paste)
Yes. Catfish, carp, or any firm white fish works. Adjust frying time based on thickness; thinner cuts need less time than rohu pieces.
It adds pre-blended spice complexity and depth to the gravy. Without it, increase kashmiri chilli powder by 1/2 tsp and add 1/4 tsp each of coriander and cumin powder.
Mustard oil gives the authentic Bengali flavor. Vegetable or coconut oil work but change the taste noticeably; mustard oil is recommended.
The gravy should coat the fish pieces, oil should separate slightly at the edges, and the fish should flake easily when tested with a fork.
Yes. Prepare up to step 4 (gravy ready), then cool and refrigerate up to 2 days. Reheat gently, add fish, and simmer 8–10 minutes before serving.
