Rohu Fish Curry Recipe – Bengali Style with Potatoes & Panch Phoron

Last Updated on 4 months by Neha Deshmukh

Rohu Fish Curry Recipe – Bengali Style with Potatoes & Panch Phoron

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. Today, I’m sharing my go-to recipe for a classic Bengali Rohu Fish Curry, packed with flavour and incredibly satisfying. I first made this when I was craving a taste of home, and it instantly transported me back to my grandmother’s kitchen. It’s a little bit of effort, but trust me – it’s so worth it!

Why You’ll Love This Recipe

This Rohu Fish Curry isn’t just delicious; it’s a beautiful blend of flavours. The delicate Rohu fish, the earthy potatoes, and the aromatic panch phoron create a symphony in your mouth. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to experience authentic Bengali cuisine!

Ingredients

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

• 350 gm fish (preferably Rohu)
• ½ tsp turmeric powder
• Salt to taste
• 3 tbsp mustard oil
• 1 large potato (chopped)
• 1 tsp panch phoron
• 1 bay leaf
• 1 Kashmiri dry chilli
• 1 tsp ginger paste
• 1 large tomato (chopped)
• 1 green chilli (chopped)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp red chilli powder
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rohu Fish: This is my preferred fish for this curry because of its delicate flavour and firm texture. It holds its shape beautifully during cooking. You can substitute with Catla or Mrigel if Rohu isn’t available.
• Mustard Oil: Don’t skip this! It’s essential for that authentic Bengali flavour. It has a pungent aroma that mellows out when heated, adding a unique depth to the curry.
• Panch Phoron: This is a magical blend of five spices – fennel, nigella, methi (fenugreek), mustard, and cumin seeds. It’s the heart and soul of many Bengali dishes. You can usually find it at Indian grocery stores.
• Kashmiri Dry Chilli: These chillies are known for their vibrant red colour and mild heat. They add a beautiful hue to the curry without making it overly spicy. If you prefer more heat, feel free to add a regular dry red chilli too!
• Regional Variations: While Rohu is classic, some families use other freshwater fish like Koi or Singi. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the fish with ½ tsp turmeric powder and salt. Let it sit for about 15 minutes – this helps to remove any fishy smell and adds flavour.
2. Heat 1 tbsp of mustard oil in a pan over medium heat. Gently fry the marinated fish until it’s lightly browned on both sides. Don’t overcrowd the pan! Set the fish aside.
3. Add another tbsp of mustard oil to the same pan. Fry the chopped potatoes until they’re golden brown and slightly crispy. Set them aside with the fish.
4. Now, heat the remaining 1 tbsp of mustard oil. Add the panch phoron and bay leaf. Let them splutter for a few seconds – this releases their amazing aroma.
5. Add the ginger paste and Kashmiri dry chilli. Sauté for about a minute until fragrant.
6. Stir in the chopped tomatoes and green chilli. Cook until the tomatoes soften and start to break down.
7. Add the turmeric powder, coriander powder, and red chilli powder. Cook for another minute, stirring constantly, until the spices are fragrant. This is where the magic happens!
8. Pour in about 1.5 – 2 cups of water to create the curry base. Bring it to a boil, then adjust the salt to your liking.
9. Gently add the fried fish and potatoes to the curry. Simmer for about 5-7 minutes, or until the fish is cooked through and the gravy has thickened to your desired consistency. Be careful not to break the fish!
10. Garnish with fresh coriander leaves. Serve hot with steamed rice or chapati.

Expert Tips

• Don’t be afraid of the mustard oil! It really makes the dish.
• Marinating the fish is key for flavour and texture.
• Fry the fish and potatoes separately to ensure they stay crispy.
• Simmering gently is crucial – you don’t want to overcook the fish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use plant-based fish alternatives like banana blossom or tofu. Marinate them well to absorb the flavours.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder curry, reduce or omit the red chilli powder. For a spicier kick, add another green chilli or a pinch of cayenne pepper. My friend loves to add a dash of ghost pepper powder!
• Festival Adaptations: This curry is often made during Durga Puja in Bengal. Some families add a touch of sweetness with a little sugar or jaggery. It’s also a popular dish for Bhojpuri Bhog.

Serving Suggestions

This Rohu Fish Curry is best enjoyed with:

• Steamed rice – it soaks up all that delicious gravy!
• Warm chapati or roti.
• A side of simple dal (lentils).
• A fresh salad.

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. The flavour actually develops even more overnight!

FAQs

Let’s answer some common questions:

• What type of fish is best for this curry? Rohu is traditional, but Catla, Mrigel, or even Tilapia can work well.
• Can I use a different oil instead of mustard oil? While mustard oil is preferred, you can use vegetable oil or sunflower oil in a pinch. But the flavour won’t be quite the same.
• What is Panch Phoron and where can I find it? It’s a blend of five spices, and you can find it at most Indian grocery stores or online.
• How can I adjust the spice level of this curry? Reduce or omit the red chilli powder for a milder curry, or add more green chillies or cayenne pepper for extra heat.
• Can this curry be made ahead of time? Yes! You can make the curry base ahead of time and add the fish and potatoes just before serving.

Enjoy this taste of Bengal! I hope you love this Rohu Fish Curry as much as my family does. Let me know in the comments how it turns out for you!