Rohu Fish Curry Recipe- Bengali Style with Yogurt & Raisins

Last Updated on 6 months ago by Neha Deshmukh

Rohu Fish Curry Recipe- Bengali Style with Yogurt & Raisins

Hey everyone! If you’re anything like me, a good fish curry is ultimate comfort food. Today, I’m sharing my family’s beloved Rohu Fish Curry – a Bengali-style delight that’s bursting with flavour. It’s a little tangy, a little sweet, and oh-so-delicious. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Rohu Fish Curry isn’t just tasty; it’s a whole experience. The combination of yogurt, aromatic spices, and sweet golden raisins creates a truly unique flavour profile. It’s surprisingly easy to make, even if you’re new to Bengali cuisine. Plus, it’s a fantastic way to enjoy the delicate flavour of Rohu fish. You’ll love how the gravy clings to the fish, making every bite a little piece of heaven.

Ingredients

Here’s what you’ll need to create this magic:

• 1/2 lb Rohu/Rui fish (approximately 225g)
• 1/4 tsp + 1/4 tsp Turmeric Powder (total 1/2 tsp, about 2.5g)
• 1/4 tsp + 1/4 tsp Salt (total 1/2 tsp, about 3g)
• 1/2 medium Onion (about 100g)
• 3 tbsp Mustard Oil (about 45ml)
• 4 Cardamoms
• 4 Cloves
• 2-3 Bay Leaves
• 1″ pc Cinnamon stick (about 2.5cm)
• to taste Green Chillies (1-2, depending on your spice preference)
• 1 tsp Ginger (about 5g)
• to taste Red Chili Powder (start with 1/2 tsp, about 2.5g, and adjust)
• 1/4 tsp Sugar (about 1g)
• 2 tbsp Yogurt (about 30g)
• 2 tbsp Water (about 30ml)
• 1 tsp Golden Raisins (about 5g)
• 2 cups Water (about 480ml)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Rohu/Rui Fish: This is the star! Rohu (also known as Rui) is a freshwater fish with a mild, slightly sweet flavour. It holds its shape beautifully in curries. Look for firm, bright-coloured fillets.
• Mustard Oil: Don’t skip this! It’s essential for that authentic Bengali flavour. It has a pungent aroma that mellows out when heated. If you’re really hesitant, you can use vegetable oil, but it won’t be quite the same.
• Cardamom & Clove Crushing: This is a little trick my grandmother taught me. Gently crush the cardamom pods and cloves in a mortar and pestle (or with the flat side of a knife). This releases their aroma so much better than using them whole. Discard the cardamom skins after crushing.
• Golden Raisins: These add a lovely sweetness and texture. They’re a classic touch in Bengali fish curries. Don’t substitute with dark raisins – the golden ones are key!
• Regional Variations: Spice levels vary a lot in Bengali cooking. Some families like it fiery hot, others prefer a milder flavour. Feel free to adjust the green chillies and red chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the fish thoroughly and pat it dry with paper towels. This helps it get nice and crispy when we fry it.
2. Rub the fish with 1/4 tsp turmeric and 1/4 tsp salt. Let it marinate for 5-10 minutes.
3. While the fish marinates, blend the onion into a smooth paste. Set it aside.
4. Crush those cardamom pods and cloves like we talked about earlier!
5. Heat the mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), lightly fry the fish until golden on both sides. Don’t overcrowd the pan – work in batches if needed. Transfer the fried fish to paper towels to drain excess oil.
6. In the same oil, add the bay leaves, crushed cardamom and cloves, onion paste, and green chillies. Add the remaining 1/4 tsp salt. Sauté for 2-3 minutes, until the onion turns golden brown.
7. Add the ginger, remaining turmeric, red chili powder, and sugar. Cook for another minute, stirring constantly to prevent burning.
8. Whisk the yogurt with 2 tbsp water until smooth. Remove the pan from the heat and slowly stir in the yogurt mixture. This prevents the yogurt from curdling.
9. Return the pan to heat. Add the golden raisins and cook until the oil starts to separate from the masala (the spice mixture). This is a sign that the masala is well-cooked.
10. Gently place the fried fish into the masala. Cook for 2 minutes per side, ensuring the fish is coated in the flavourful gravy.
11. Pour in 2 cups of warm water. Mix gently, cover the pan, and simmer for 10 minutes.
12. Uncover, increase the heat, and cook for another 5-7 minutes, until the gravy thickens to your desired consistency.

Expert Tips

• Don’t be afraid of the mustard oil! Heating it properly is key to removing its pungency.
• Marinating the fish, even for a short time, makes a big difference in flavour.
• Slowly adding the yogurt prevents it from splitting.
• Cooking the masala until the oil separates is crucial for a rich, flavourful curry.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative (soy or cashew yogurt work well).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer green chillies and red chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This curry is often made during Durga Puja and other Bengali festivals. Some families add a touch of panch phoron (a five-spice blend) for an extra festive flavour. It’s also a staple at Bhojpuri feasts.

Serving Suggestions

Serve this Rohu Fish Curry hot with steamed rice or chapati. A side of simple dal and a fresh salad completes the meal perfectly. It’s also fantastic with a dollop of plain yogurt on the side.

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 gets better overnight!

FAQs

• Is Rohu fish healthy? Absolutely! Rohu is a good source of protein, omega-3 fatty acids, and essential nutrients.
• What is the best way to remove the fishy smell from Rohu? Marinating the fish with turmeric and salt helps to neutralize any fishy odour.
• Can I use a different oil instead of mustard oil? You can, but the flavour won’t be quite the same. Vegetable oil or sunflower oil are good substitutes.
• What if my gravy is too thin/thick? If it’s too thin, simmer for a few more minutes uncovered. If it’s too thick, add a little more warm water.
• Can I add potatoes or other vegetables to this curry? While not traditional, you can certainly add potatoes or cauliflower for a heartier meal. Add them along with the water and simmer until tender.

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