Rohu Fish Recipe- Bengali Mustard Oil Fish Curry with Tomatoes

Last Updated on 2 months by Neha Deshmukh

Rohu Fish Recipe: Bengali Mustard Oil Fish Curry with Tomatoes

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Bengali Rohu Fish Curry, cooked in fragrant mustard oil with juicy tomatoes. This isn’t just a recipe; it’s a taste of home, a reminder of countless family meals, and honestly, one of the most comforting dishes I know. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Rohu Fish Curry is special for so many reasons. It’s incredibly flavorful, with a beautiful balance of spicy, tangy, and slightly sweet notes. The mustard oil gives it a unique, pungent aroma that’s distinctly Bengali. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a special occasion. You’ll love how quickly it comes together, and the incredible aroma that fills your kitchen!

Ingredients

Here’s what you’ll need to create this delicious Rohu Fish Curry:

• 6 Rohu fish fillets
• 1.5 teaspoon Salt (plus more to taste)
• 1 teaspoon Turmeric powder
• 0.25 cup Mustard oil
• 1 teaspoon Nigella seeds (Kalonji)
• 0.5 teaspoon Sugar
• 0.5 teaspoon Cumin powder
• 1 Medium red onion
• 2 Medium tomatoes
• 2 Fresh green chili
• 2 tablespoon Fresh cilantro

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Rohu Fish: Rohu (also known as Rui) is a freshwater fish popular in India and Bangladesh. It has a mild, slightly sweet flavor and a firm texture that holds up well in curries. You can find it at most Indian grocery stores, or ask your fishmonger for a similar firm, white fish.
• Mustard Oil: This is essential for an authentic Bengali flavor. It has a strong, pungent aroma that mellows out when heated. Don’t be scared by the smell – it’s what makes this curry so special! If you absolutely can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Nigella Seeds (Kalonji): These tiny black seeds add a lovely smoky, onion-like flavor. They’re a staple in Bengali cuisine.
• Regional Variations: In some Bengali households, potatoes are added to the curry for extra heartiness. Others prefer a more tomato-based gravy, while some like to add a touch of ginger-garlic paste for extra depth. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, gently rub the Rohu fillets with 1.5 tsp salt and 1 tsp turmeric powder. Let this sit for about 15 minutes – it helps to remove any fishy smell and adds a lovely color.
2. Now, heat 0.25 cup of mustard oil in a pan over medium heat. Be careful not to overheat it – you want it hot, but not smoking. Gently fry the marinated fish fillets for about 1 minute per side, until lightly golden. Set them aside.
3. In a separate pan, heat 2 tbsp of oil. Add 1 tsp nigella seeds and let them sizzle for a few seconds until fragrant. This is where the magic starts!
4. Add 1 medium sliced red onion, the remaining salt, turmeric powder, and 0.5 tsp sugar. Sauté until the onions are softened and translucent – about 5-7 minutes.
5. Next, add 2 medium chopped tomatoes and 0.5 tsp cumin powder. Cook for another 3 minutes, until the tomatoes break down and become soft.
6. Pour in 1 cup of hot water and bring the mixture to a boil. Let it simmer for a couple of minutes, allowing the flavors to meld together.
7. Gently layer the fried fish fillets into the simmering gravy. Add 2 chopped green chilies and 2 tbsp of fresh cilantro. Simmer for about 5 minutes, flipping the fish once halfway through, so it cooks evenly.
8. And that’s it! Your Rohu Fish Curry is ready.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary to ensure even cooking.
• Adjust the amount of green chilies to your spice preference.
• For a richer flavor, use a good quality mustard oil.
• Don’t skip the nigella seeds – they add a unique flavor that’s hard to replicate.

Variations

• Spice Level Adjustments: If you like it spicier, add a pinch of red chili powder or use more green chilies. My friend, Priya, always adds a dash of cayenne pepper!
• Festival Adaptations – Durga Puja: During Durga Puja, this curry is often made with a slightly sweeter gravy, using a little more sugar.
• Vegan/Gluten-Free Considerations: While this recipe isn’t vegan as is, you could substitute the fish with firm tofu or jackfruit for a plant-based version. It’s naturally gluten-free!

Serving Suggestions

Serve this Rohu Fish Curry warm with a generous portion of steamed rice. It also pairs beautifully with roti or paratha. A side of simple dal and a fresh salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Rohu fish bony? Rohu fish does have some small bones, but they are relatively easy to remove while eating.
• What is the best way to remove the fishy smell from Rohu? Marinating the fish with turmeric powder and salt helps to neutralize any fishy odor.
• Can I use a different oil instead of mustard oil? You can, but the flavor won’t be the same. Vegetable oil or sunflower oil are the closest substitutes.
• What is Kalonji and can it be substituted? Kalonji (nigella seeds) has a unique flavor. If you can’t find it, you can try using a pinch of black cumin seeds, but it won’t be quite the same.
• How can I adjust the sourness/sweetness of the curry? Add a squeeze of lemon juice for more sourness, or a pinch more sugar for sweetness.

Enjoy! I hope this recipe brings a little bit of Bengal to your kitchen. Let me know how it turns out in the comments below!