Rohu, a prized freshwater fish known for its delicate flavor and firm texture, is the star of this incredibly flavorful curry. This recipe takes you beyond the ordinary, delivering a spicy and aromatic dish perfect for a chilly evening or a special occasion. The rich, reddish-orange gravy, infused with warming spices and the subtle sweetness of tomatoes, beautifully complements the flaky rohu. Forget bland fish curries; this recipe promises a burst of flavour in every bite, leaving you wanting more. We’ve carefully selected ingredients and techniques to ensure a melt-in-your-mouth experience.
This spicy Rohu fish curry is not only delicious but surprisingly easy to make. Prepare to be amazed by how quickly and easily you can create this restaurant-quality dish in your own kitchen. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions below and create this unforgettable Rohu Fish Curry together.
Tools Needed
- Pan
Ingredients
- Rohu fish: 1 kg
- Mustard oil
- Sesame oil
- Onions
- Salt
- Turmeric powder
- Chili powder
- Coriander powder
- Garam masala
- Ginger-garlic paste
- Kasturi Methi (dried fenugreek leaves)
- Water
Step-by-Step Instructions
Step 1. Prepare the Fish
- Wash the Rohu fish thoroughly. Pay close attention to cleaning, ensuring there are no flies or impurities.
- Marinate the fish pieces with mustard oil and sesame oil.
- Fry the fish pieces until golden brown and crispy. Ensure they are cooked through, taking about 30 minutes to prevent sticking and eliminate any fishy smell.
Step 2. Create the Spicy Curry Base
- In the same pan, sauté onions until golden brown and crispy.
- Add turmeric powder, chili powder, coriander powder, garam masala, ginger-garlic paste, and salt to the onions.
- Add a little water and Kasturi Methi (dried fenugreek leaves).
Step 3. Combine and Simmer
- Add the fried fish pieces to the masala and simmer for 10-15 minutes, allowing the flavors to meld.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using the same oil for frying and making the curry enhances the flavor.
- Rohu fish is a good choice because it has less fat and is easy to digest. It is also rich in Omega 3.
- The fish head is also edible and flavorful.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 5-10g
- Protein: 20-25g
FAQs
1. Can I use another type of fish instead of Rohu?
Yes, you can substitute with similar firm-fleshed fish like Catla, Bhetki, or even firm white fish fillets. Adjust cooking time based on the fish's thickness.
2. What if I don't have all the spices listed?
Feel free to adjust the spice levels to your preference. You can omit spices you don't have, or substitute with similar ones. The core flavors will still be delicious!
3. How can I make this curry less spicy?
Reduce the amount of green chilies and/or use less chili powder. You can also add a squeeze of lemon juice at the end to balance the heat.
This Spicy Rohu Fish Curry recipe is a perfect blend of flavors and textures, guaranteed to warm you from the inside out on a cold winter's day. Enjoy the delightful combination of spicy, tangy, and savory notes that dance on your palate with each bite. So gather your ingredients, follow the steps, and experience the culinary magic of this truly unforgettable dish!