A North Indian rohu fish curry where marinated fish is shallow-fried then simmered in a spiced tomato gravy made from ground mustard seeds, cumin, and fresh ginger. The standout technique is grinding the masala fresh for maximum aroma.
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Making this Rohu fish curry is very simple, you just need to get the spice mix right! Follow these instructions step by step to make the best tastiest curry.
Make a fish marinade.
Use 1/2 tsp turmeric, 1 tsp paste of garlic, and salt to marinate the fish. Make sure that the pieces are covered properly. Set this aside for half an hour in a cool location.
Make a spiced masala. This is the most important part of this recipe, besides the marinate of course!
In a blender, combine 2 tablespoons of mustard seeds, 1/4 teaspoon of black pepper, 2 teaspoons of cumin seeds, 1/2 ginger, red chillies, and 1 tablespoon of garlic paste to create the masala. Create a spiced masala by grinding. The spices can also be ground in a mortar and pestle.
Warm up the mustard oil in a pan. Place the fish that has been marinated gently into the pan and shallow cook it on both sides. Take the fish out of the fryer and arrange them on a platter.
Sauté the tomatoes with spice masala.
The spice mixture should be added and fried for two minutes in the same oil. Now add tomato paste produced with 2 tomatoes and blend well. Cook the masala until the tomato masala separates from the oil. This will require 8 to 10 minutes.
Add water to gravy to make it.
Now fill the pan with 2 cups of water and bring it to a boil. For four to five minutes, cook the gravy.
The fish and chopped coriander leaves should now be added to the thin gravy. Cook it for another 4-5 minutes after tasting it and adjusting the salt.
Lip-smacking The Rohu Fish Curry is now prepared for consumption. Serve it alongside rice or chapati.
Refrigerate the curry in an airtight container for up to 3 days. Reheat gently on the stovetop, adding water if the gravy has thickened; do not microwave as fish toughens.
Blender or mortar and pestle (for grinding spice masala) · Shallow frying pan (for shallow-frying marinated fish)
Yes. Catfish, carp, or any firm freshwater fish works. Avoid delicate white fish that falls apart easily during shallow frying.
The recipe specifies half an hour in a cool location. This allows the turmeric, garlic, and salt to penetrate the flesh.
When the tomato paste has cooked down enough that you see oil pooling around the edges of the mixture (8–10 minutes), it's ready for the water and fish.
Yes. Grind the mustard seeds, cumin, black pepper, ginger, garlic, and red chillies 1–2 hours ahead and store in an airtight container. Fry it fresh when you cook the curry.
Serve hot with steamed rice or fresh chapati to soak up the thin gravy.
