Rohu Fish Curry

Name: Rohu Fish Curry With Mustard Oil
Cuisine: American
Ingredients: 2.2 pounds Rohu fish; 2 tablespoons coriander powder; 1 teaspoon cumin powder; 1 teaspoon mustard paste; 1 teaspoon ginger paste; 1 teaspoon ginger paste; 2 tablespoons turmeric; 2 tablespoons salt or to taste; 1 teaspoon red chili powder; 2 chopped tomatoes; 1 chopped onion; 1 teaspoon cumin seeds; 2 tablespoons chopped cilantro; 2/3 cup mustard oil (about 150 grams); 1 teaspoon garam masala powder

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Rohu Fish Curry is a traditional spiced fish dish made with fried rohu pieces simmered in a tomato-based gravy infused with mustard oil, cumin seeds, and warm spices. The fish is cooked until tender in a 15-minute simmer that lets the flavors meld together.

More like this:🌍American 🥗Pescatarian 🏷️Fish curry recipe 🏷️Homemade seafood 🏷️Flavorful spices

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From Cookpad · by Meena Dutt

Ingredients

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2.2 pounds Rohu fish
2 tablespoons coriander powder
1 teaspoon cumin powder
1 teaspoon mustard paste
1 teaspoon ginger paste
1 teaspoon ginger paste
2 tablespoons turmeric
2 tablespoons salt or to taste
1 teaspoon red chili powder
2 chopped tomatoes
1 chopped onion
1 teaspoon cumin seeds
2 tablespoons chopped cilantro
2/3 cup mustard oil (about 150 grams)
1 teaspoon garam masala powder

15 Ingredients

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Instructions

1
Clean the fish thoroughly and wash it well.
2
Then add salt to the fish, mix well, and heat oil in a pan to fry all the fish pieces. Remove them once fried.
3
Heat oil in the pan again and add cumin seeds once the oil is hot.
4
Add chopped onions and sauté until they turn golden. In a bowl, mix 1 teaspoon ginger paste, garlic paste, coriander powder, cumin powder, mustard seed paste, salt, and garam masala powder.
5
Add the spice mixture to the onions, add a little water, and cook until the oil separates.
6
Add chopped tomatoes to the spices and cook on low heat until the tomatoes soften.
7
Now add 2 cups of water and the fried fish to the spices, mix well, and cook the gravy for 15 minutes. Add chopped cilantro and turn off the heat.
8
Your Rohu Fish Curry is ready.

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Tips & Notes

Pro tips

Fry the fish pieces until golden before adding to the gravy to keep them from falling apart during the 15-minute simmer.
Cook the tomatoes until completely soft before adding water and fish; this ensures a smooth, well-integrated spice base.
Watch for oil separation after cooking the spice mixture with water—this signals the spices are fully bloomed and ready for the remaining ingredients.
Add cilantro at the very end after turning off heat to preserve its fresh flavor.

Substitutions

Mustard oil → coconut oil or vegetable oil (flavor profile will change; mustard oil is traditional)
Mustard paste → yellow mustard powder mixed with water (use 1 teaspoon powder + water to form paste)
Turmeric → omit or reduce to 1 tablespoon if sensitive (it's listed as 2 tablespoons, which is high)

Storage & make-ahead

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat on the stovetop, adding a splash of water if the gravy has thickened.