Rohu fish curry is a spicy, aromatic Indian fish masala where shallow-fried rohu pieces are simmered in an onion-tomato gravy infused with green chillies and coriander. The standout trait is the use of mustard oil and a well-cooked onion-tomato base that releases oil before the fish is added, ensuring deep, layered flavour.
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Cut and clean 6 fish pieces of Rohu fish and wash them gently.
Marinate them with 1 teaspoon salt, 1 teaspoon turmeric powder for ten minutes and keep them aside.
On the other hand, add onion chunks, 1-inch ginger cubes, 6 peeled garlic cloves and 2 green chillies into a jar of a grinder. Close the lid of the jar and pulse it to a smooth paste and keep it aside.
Again, into a jar of a mixer grinder, add tomato chunks and run the mixer grinder for a minute to make a smooth paste. Keep the paste aside.
Put a pan on flame and allow it to become completely dry. Then add 4 tablespoons of mustard oil into the pan and wait until the oil is hot.
Put the flame on low and add the marinated fish pieces into the pan and fry them over medium flame for 2-3 minutes on each side. Once the bottom side is done, turn the fish pieces very carefully and fry the other side. Tip: Don’t overcook the fish, otherwise they will become chewy.
Keep the fried fish pieces aside on a separate plate.
Into the same pan, add 1 teaspoon of mustard seeds and let them crackle.
Add the onion paste into the pan and cook it on medium flame for 7-8 minutes until it releases oil.
Add the tomato paste and mix it well. Cook it over medium flame till the masala releases oil.
Add 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder and 1 teaspoon coriander powder, one by one into the pan and mix it well. Cook it on low flame for 2-3 minutes. Stir in between.
Add 1½ cups water into the pan for gravy and give a nice stir. Cover the pan and cook it on high flame until the gravy starts boiling.
After this, add the fried fish pieces to the pan. Cover the pan and cook it on low flame for another 10 minutes. Flip the pieces once in between.
Take off the lid of the pan and add chopped coriander leaves into the pan.
Mix it well and then switch off the flame. Now rohu fish curry is ready to serve.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low flame with a splash of water to restore gravy consistency.
grinder or food processor (for onion and tomato paste) · large pan or shallow curry pot
Yes, any fleshy white fish with firm texture works well—catfish, pomfret, or kingfish are good substitutes. Avoid delicate fish that flakes easily.
Cook the onion paste for 7–8 minutes until it releases oil, then add tomato paste and cook until the combined masala also releases oil. This signals the spices are properly cooked.
Overcooking causes chewiness. Fry each side for only 2–3 minutes and simmer in gravy for 10 minutes total. The fish continues to cook from residual heat.
Prepare the onion and tomato pastes several hours in advance. Cook the curry up to step 12 (before adding fish), then refrigerate. Reheat, add fried fish, and simmer for 10 minutes when ready to serve.
Traditionally served with hot steamed rice or roti. It pairs well with plain boiled basmati rice or Indian flatbreads like naan or paratha.
