Rohu Fish Curry Recipe – Authentic Bengali Turmeric & Mustard Oil Delight

Last Updated on 4 months by Neha Deshmukh

Rohu Fish Curry Recipe – Authentic Bengali Turmeric & Mustard Oil Delight

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Rohu Fish Curry, bursting with the flavors of Bengal. This isn’t just a recipe; it’s a little piece of my childhood, and I can’t wait to share it with you. It’s a dish my thamma (grandmother) used to make, and the aroma always filled the house with warmth.

Why You’ll Love This Recipe

This Rohu Fish Curry is special. It’s a beautiful balance of earthy turmeric, pungent mustard oil, and a hint of spice. It’s surprisingly easy to make, even if you’re new to Bengali cuisine. Plus, it’s a fantastic way to enjoy the delicate flavor of Rohu fish. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 6 Rohu fish fillets (about 150-200g total)
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• ½ cup mustard oil
• 1 red onion, medium-sized
• 1 inch ginger, roughly chopped
• 3 green chilies, slit lengthwise
• 3 cloves
• 2 small bay leaves
• 1 teaspoon cumin seeds
• ½ teaspoon nigella seeds (kalonji)
• ¾ cup plain thick yogurt
• 1 tablespoon all-purpose flour
• Cilantro leaves for garnish

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Rohu Fish: Selecting Freshness & Alternatives
Rohu (also known as Rui) is a freshwater fish popular in India. Look for fillets that are firm, shiny, and have a fresh, mild smell. If you can’t find Rohu, you can substitute it with Catla or Bhetki – both are excellent choices.

Mustard Oil: The Key to Authentic Bengali Flavor
Don’t skip the mustard oil! It’s essential for that authentic Bengali flavor. It has a strong, pungent aroma that mellows out when heated. If you’re not used to it, start with a little less and adjust to your taste.

Turmeric Powder: Quality & Regional Variations
Use good quality turmeric powder for the best color and flavor. Kashmiri turmeric powder is known for its vibrant color, but any good quality turmeric will work.

Nigella Seeds (Kalonji): A Unique Aromatic Touch
Nigella seeds, or kalonji, add a unique, slightly bitter, and aromatic flavor. They’re a staple in Bengali cooking.

Green Chilies: Heat Levels & Varieties
I use regular green chilies, but feel free to adjust the quantity based on your spice preference. You can also use different varieties for varying levels of heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the Rohu fish fillets with salt and 1 teaspoon turmeric powder for about 15 minutes. This helps to remove any fishy smell and adds a lovely color.
2. While the fish marinates, let’s make the spice paste. Mix the remaining turmeric, cumin, coriander, and chili powder with a little water to form a smooth paste. Set aside.
3. Next, blend the red onion, ginger, and 1 green chili into a smooth paste. This forms the base of our flavorful gravy.
4. Heat the mustard oil in a pan over medium heat. Fry the marinated fish fillets for about 2 minutes per side, until lightly golden. Remove and set aside. Don’t overcrowd the pan – work in batches if needed.
5. Retain about 2 tablespoons of oil in the pan. Add the bay leaves, cloves, cumin seeds, and nigella seeds. Sizzle for about 10 seconds, until fragrant.
6. Add the onion-ginger-chili paste and cook for about 2 minutes, until the raw smell disappears. Season with a pinch of salt.
7. Stir in the spice paste and 3 tablespoons of water. Cook for about 5 minutes on medium heat, stirring occasionally, until the oil starts to separate from the sides.
8. In a separate bowl, whisk the yogurt and flour together until smooth. This prevents the yogurt from curdling when added to the hot gravy. Add this mixture to the pan and mix well.
9. Add the remaining whole green chilies and about ½ cup of water. Simmer for about 5 minutes, until the gravy thickens slightly.
10. Gently layer the fried fish in the gravy. Garnish with fresh cilantro leaves and serve hot with steamed rice.

Expert Tips

• Don’t be afraid of the mustard oil! Heating it properly is key to removing the pungency.
• Marinating the fish is important, but don’t overdo it – 15-20 minutes is perfect.
• Adjust the amount of chili powder and green chilies to your liking.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the mustard oil.

Variations

Let’s get creative!

Spice Level Adjustment
If you prefer a milder curry, reduce the amount of chili powder and green chilies. You can also remove the seeds from the green chilies to reduce the heat.

Vegan Rohu Fish Curry (with Plant-Based Alternatives)
Substitute the Rohu fish with firm tofu or jackfruit. Marinate the tofu/jackfruit in the same spice mixture as the fish.

Gluten-Free Adaptation
Simply omit the all-purpose flour or substitute it with gluten-free flour like rice flour or cornstarch.

Bengali Festival Adaptations (e.g., Durga Puja)
During Durga Puja, some families add a touch of sweetness to the curry by adding a pinch of sugar or a small piece of jaggery.

Serving Suggestions

This Rohu Fish Curry is best enjoyed with:

• Rice Varieties to Pair With: Steamed basmati rice, brown rice, or even a fragrant jeera rice (cumin rice).
• Accompaniments: Dal, Sabzi & More: A simple dal (lentil soup), a side of aloo bhaja (fried potatoes), or a fresh vegetable sabzi (stir-fry) complete the 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

What type of fish can I substitute for Rohu?
Catla or Bhetki are excellent substitutes for Rohu.

Can I use a different oil if I don’t have mustard oil?
While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute, but the flavor won’t be quite the same.

How can I adjust the spice level of this curry?
Reduce the amount of chili powder and green chilies, or remove the seeds from the green chilies.

What is the best way to store leftover fish curry?
Store in an airtight container in the refrigerator for up to 2 days.

Is it necessary to marinate the fish before frying?
Yes, marinating helps to remove any fishy smell and adds flavor.

What is the significance of turmeric in this recipe?
Turmeric adds color, flavor, and has anti-inflammatory properties. It’s a staple in Indian cooking.

Can I make this curry ahead of time?
You can prepare the gravy ahead of time and store it in the refrigerator. Fry the fish and add it to the gravy just before serving.