Look inside for the detailed recipe and video.Rohu Fish Curry is a simple recipe laden with flavours, truly comforting and soul-fulfilling. This rohu fish curry, also called Rui Maacher Jhol, is best served with hot steamed rice. The flavour of the bay leaves, paanch phoran and spices cooked with onion and tomato make it unique. The rohu, rui, or roho Labeo (Labeo rohita) is a species of the carp family found in rivers in South Asia. It is an excellent source of protein and rich in omega-3 fatty acids, beneficial to the heart. Rohu fish is also a great source of vitamin C, vitamin D and niacin. This fish is good for people with diabetes. This curry goes very well with steamed rice. You can cook this curry with any other variety of fish; however, freshwater fish will give a delicious outcome.
Utensil and Tools
- Philips Induction Cook Top
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Wonderchef Nutri Blend
- Vinod Platinum Triply Stainless Steel Kadai
- SiliconSpatula
- Vinod Platinum Triply Stainless Steel Fry Pan
Ingredients
Marination
- 500 gm Fish
- ½ tsp Salt
- ½ tsp Chilli Powder
- ½ tsp Turmeric Powder
For Curry
- 2 medium Onion
- 2 medium Tomato
- 2 Green Chilli
- 4 Garlic Cloves
- 1 ½ inch Ginger
- 1 tsp Coriander Powder
- ¾ tsp Garam Masala Powder
- ¾ tsp Cumin Powder
- ¾ tsp Chilli Powder
- ½ tsp Turmeric Powder
- 3 tbsp Mustard Oil
- 2 Bay Leaf
- ¼ tsp Hing
- 1 tsp Paanch Phoron (Bengal Five Spice)
- 1 ½ cup Water
- 2 tbsp Coriander leaves
- 1 tbsp Lemon juice
- Mustard Oil For shallow frying
Video
Instructions
- Take a big bowl and add all the fish pieces. Add the ingredients for the marinade and mix them to coat the fish pieces with the masala mix. Set aside for 10 mins.
- Now, finely chop the tomatoes, 1 ½ onion and coriander leaves. Cube or cut the ½ onion, peel the ginger and garlic. Chop the ginger, garlic and green chillies.
- Prepare the Onion paste, add ½ onion, ginger, green chillies and garlic into a grinder and blend it to a smooth paste. Keep it aside.
- Prepare the masala mixture, take a bowl, add turmeric powder, coriander powder, garam masala powder, cumin powder, chilli powder and mix it well. Set aside the masala mixture.
- Heat mustard oil in a pan for shallow frying until smoking hot. Turn the flame low and add the marinated fish carefully. Do not overcrowd the pan.
- Fry the fish pieces on medium heat from both sides until golden brown. Remove and transfer it to a tissue paper-lined plate. Fry all the fish pieces and set them aside.
- Now, take another wok or kadhai, and heat 3 tablespoons of mustard oil (use the same oil that is used for frying the fish pieces, it gives a nice flavour to the curry). Add bay leaves, hing and paanch phoran and let it crackle.
- Now add the finely chopped onions and stir it well. Cook the onions for 3-4 minutes until soft and translucent.
- Add the onion paste, mix it well and cook on medium heat for 4-5 minutes until the paste is fried & reduced and oil separates.
- Add the chopped tomatoes and above mixed spice powder and salt, mix it well and continue to cook on medium to low heat for 8-10 minutes until the masala is cooked and oil starts to separates from the spice mixture.
- Add 1 ½ cup of water, stir it well and let it come to a boil. Boil the curry for 2 minutes.
- Now add the fried fish pieces to the curry. Simmer the fish curry for 5-6 minutes until the oil separates from the curry.
- Add fresh coriander leaves and lemon juice and stir it carefully. Switch off the flame.
- Rohu fish curry is ready to serve; garnish it with coriander leaves and serve it with steamed rice.
Nutrition
Calories: 202kcalCarbohydrates: 10gProtein: 19gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 391mgPotassium: 590mgFiber: 3gSugar: 4gVitamin A: 580IUVitamin C: 15mgCalcium: 46mgIron: 1mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
