Rohu Fish Curry Recipe – Eggplant, Potato & Lentil Delight

Last Updated on 2 months by Neha Deshmukh

Rohu Fish Curry Recipe – Eggplant, Potato & Lentil Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavourful Rohu Fish Curry brimming with eggplant, potatoes, and those wonderfully unique lentil dumplings. This isn’t just a curry; it’s a hug in a bowl, a taste of home, and something I first perfected while trying to recreate my grandmother’s cooking. It might seem a little involved, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Rohu Fish Curry is a beautiful blend of textures and tastes. You get the delicate flakiness of the fish, the soft bite of the eggplant and potatoes, and the satisfying chewiness of the lentil dumplings. The aromatic spices, especially the mustard oil and nigella seeds, create a depth of flavour that’s truly special. It’s a complete meal in itself, and honestly, it’s one of those dishes that always impresses!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 5 Rohu fish fillets
• 1 small eggplant
• 1 large potato
• 15 dried lentil dumplings (Masoor Dal Bori)
• 0.25 cup mustard oil (approximately 60ml)
• 0.5 teaspoon cumin seeds (approximately 2.5g)
• 0.5 teaspoon fennel seeds (approximately 2.5g)
• 0.25 teaspoon chili powder (approximately 1.25g) – adjust to your spice preference!
• 1 bay leaf
• 1 teaspoon nigella seeds (Kalonji) (approximately 5g)
• 0.75 teaspoon turmeric powder (approximately 3.75g)
• 1.5 teaspoon salt (approximately 7.5g) – plus extra for eggplant
• 3 green chilies
• 1 teaspoon wheat flour/all-purpose flour (approximately 5g)
• 1 handful cilantro leaves, chopped

Ingredient Notes

Let’s talk about some of these key ingredients, shall we?

• Rohu Fish: This freshwater fish is a staple in Indian cuisine, especially in Eastern India. It has a mild, slightly sweet flavour and a delicate texture that holds up beautifully in curries. It’s also packed with Omega-3 fatty acids – a bonus!
• Mustard Oil: Now, mustard oil is the flavour base for many Bengali dishes. It has a pungent aroma and a distinctive flavour that adds a lovely warmth to the curry. If you’re not used to it, start with a little less and work your way up. Regional variations exist – some prefer a milder, filtered mustard oil.
• Nigella Seeds (Kalonji): These tiny black seeds are a powerhouse of flavour! They have a slightly bitter, peppery taste and a wonderful aroma that really elevates the curry.
• Bay Leaf: Don’t underestimate the bay leaf! It adds a subtle, fragrant note that complements the other spices.
• Lentil Dumplings (Masoor Dal Bori): These are little nuggets of goodness! They’re made from lentil paste, sun-dried, and then deep-fried or added directly to curries. They have a slightly chewy texture and a unique flavour that adds a lovely dimension to the dish. You can find them at Indian grocery stores, or even make your own if you’re feeling ambitious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, gently coat the Rohu fish fillets with ½ teaspoon salt and ½ teaspoon turmeric powder. Let this sit for about 20 minutes – it helps to firm up the fish and infuse it with flavour.
2. While the fish marinates, slice the eggplant and potato into wedges. Don’t forget to salt the eggplant! This draws out some of the moisture and reduces oil absorption.
3. Heat the mustard oil in a large pan or pot over medium heat. Once it’s hot (but not smoking!), carefully fry the lentil dumplings until they’re golden brown. Remove them with a slotted spoon and set aside.
4. Now, fry the marinated fish fillets for about 5 minutes total – 2-3 minutes per side – until they’re cooked through and lightly browned. Remove and set aside with the dumplings.
5. Reduce the oil in the pan to about 2 tablespoons. Add the nigella seeds and bay leaf. Let them sizzle for about 10 seconds, until fragrant.
6. Add the potato wedges to the pan with ½ teaspoon salt and ½ teaspoon turmeric powder. Fry for about 3 minutes, until they start to soften.
7. Add the eggplant wedges with ¼ teaspoon turmeric powder. Fry for another 2 minutes.
8. Time for the spice paste! Mix the cumin seeds, fennel seeds, and chili powder with a little water to form a paste. Add this paste to the pan and cook for about 5 minutes, stirring frequently, until the spices are fragrant and the vegetables are coated.
9. Return the fried lentil dumplings to the pan. Pour in 2 cups of water and add ¾ teaspoon salt. Bring to a simmer and cook until the potatoes and eggplant are tender – about 10-15 minutes.
10. Gently add the fried fish fillets to the curry. Simmer for just 2 minutes, allowing the fish to warm through and absorb the flavours.
11. To thicken the curry slightly, create a flour slurry by mixing 1 teaspoon of wheat flour with 2 tablespoons of water. Stir this into the curry and cook for another minute, until it reaches your desired consistency.
12. Finally, garnish with a generous handful of chopped cilantro leaves. Serve warm with steamed rice – it’s the perfect pairing!

Expert Tips

• Don’t overcrowd the pan when frying the fish or dumplings. Fry in batches if necessary.
• Adjust the amount of chili powder to suit your spice preference.
• If you want a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the mustard oil.

Variations

• Vegan Adaptation: Use plant-based fish alternatives like banana blossom or tofu instead of Rohu fish. Omit the lentil dumplings or find a vegan alternative.
• Gluten-Free Adaptation: Ensure the flour slurry uses a gluten-free flour blend.
• Spice Level: My family loves a good kick, but you can easily adjust the chili powder quantity to make it milder.
• Festival Adaptation: This curry is often enjoyed during Durga Puja and other Bengali festivals. It’s a comforting and celebratory dish!

Serving Suggestions

This Rohu Fish Curry is best served hot with a side of fluffy steamed rice. A simple dal (lentil soup) and a fresh salad make it a complete and satisfying meal.

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.
• How can I reduce the fishy smell? Marinating the fish with turmeric and salt helps to minimize any fishy odour.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute, but the flavour will be different.
• What are lentil dumplings made of? Lentil dumplings are made from a paste of red lentils (masoor dal), spices, and herbs, which is then shaped and sun-dried.
• How can I make the curry thicker/thinner? For a thicker curry, add more flour slurry. For a thinner curry, add more water.