Rohu Fish Curry (Rui Macher Rosha)
Rohu Fish Curry is a popular Bengali fish curry which is an every day dish in the Bengali household. Rui Macher Rosha is a fish currry where shallow fried golden brown pieces of succulent rui aka rohu (Indian carp) is cooked in a spicy and thick tomato based gravy. It is a truly delightful fish curry that all of us relish at home.
Equipment
- frying pan
Ingredients
For Marination:
- 500 grams rohu fish (Indian carp)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
For Curry:
- 3-4 tablespoon mustad oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- 2 dry red chilly broken
- 2 medium onion chopped
- 2 teaspoon ginger garlic paste
- 2 medium tomato chopped
- 2-3 green chilly slit
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt or as required
- ½ teaspoon garam masala powder (optional)
- 1 cup Warm water or as required
- few coriander leaves chopped
- 1 teaspoon lemon juice or juice of half lemon
Instructions
- Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.
- Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.
- In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.
- Add onion and saute until it turns soft and translucent.
- Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.
- Add the tomatoes and saute until it turns soft and mushy.
- Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.
- Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.
- Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.
- Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.
- Sprinkle some chopped coriander leaves and add the slit green chilly.
- Your rui macher rosha is ready to be served now. Squeeze the lemon juice over the fish curry while serving.
Video
Notes
- You can use some other variety of fish or any fresh water carp.
- You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
- Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
- Garam masala powder is optional
- Squeeze lemon juice while serving the dish.
- You can add potato or cauliflower to the curry.
- Use the chilly powder and green chilly as per your heat preference.