Bengali cuisine is renowned for its rich, aromatic curries, and none exemplify this more than the classic Roo fish curry. This dish, a staple in Bengali households, boasts a vibrant, deeply flavorful sauce that perfectly complements the delicate, flaky texture of the Roo fish (also known as Rohu). The secret lies in the masterful blend of spices – a symphony of turmeric, ginger, garlic, chilies, and mustard seeds – all simmered to perfection to create a truly unforgettable culinary experience. The unique tanginess, often achieved with a squeeze of tamarind or kokum, balances the richness of the coconut milk, making this a dish that’s both comforting and exhilarating.
Roo fish curry is more than just a meal; it’s a journey through the heart of Bengali culinary tradition. This recipe, passed down through generations, promises a taste of authenticity, easily achievable even for novice cooks. Ready to embark on this flavorful adventure and create a delicious Roo fish curry for yourself? Let's dive into the step-by-step process.
Tools Needed
- Pan
- Mortar and pestle (for grinding spices)
- Plate
Ingredients
- Cloves: 20-25
- Cumin seeds: 1 tablespoon
- Yellow mustard seeds: 2 tablespoons
- Whole coriander: 4 teaspoons
- Red chilies: 5
- Garlic cloves: 25-30
- Turmeric powder: 0.5 teaspoon
- Salt: 0.5 teaspoon + to taste
- Coriander powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Roo fish
- Oil: 3-4 tablespoons
- Fenugreek: 0.5 teaspoon
- Onions: 2 medium
- Tomatoes: 2 medium
- Kitchen King Masala: to taste
- Fish Masala: optional
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinate the Fish
- Grind together cloves, cumin seeds, yellow mustard seeds, whole coriander, red chilies, garlic, turmeric powder, and salt into a smooth paste.
- Clean the Roo fish thoroughly.
- Add 2 tablespoons of the prepared masala paste, coriander powder, red chili powder, turmeric powder, and salt to the fish. Mix well and let it marinate for 15-20 minutes.
Step 2. Fry the Fish
- Heat oil in a pan. Fry the fish pieces in batches over medium heat until golden brown.
Step 3. Prepare and Cook the Curry Base
- Add fenugreek seeds to the remaining oil in the pan. Saute finely chopped onions until softened. Add finely chopped tomatoes and cook until softened.
- Add the masala paste to the pan. Fry for 10 minutes over medium heat. Add salt, coriander powder, chili powder, Kitchen King masala, and optional fish masala. Fry well.
- Add water according to your desired gravy consistency. Cover and cook for 5 minutes.
Step 4. Combine and Finish the Curry
- Add the fried fish to the curry. Cook uncovered for 5-7 minutes.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- You can marinate the fish and refrigerate it if you wish.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 15-25g
- Protein: 30-40g
FAQs
1. Can I use a different type of fish for this recipe?
Yes! While Roo fish is traditional, firm, white-fleshed fish like catfish, cod, or snapper will work well. Adjust cooking time depending on the fish's thickness.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices based on availability. The core flavors come from turmeric, ginger, garlic, and chili. The others enhance the taste but aren't essential.
Enjoy your homemade Bengali-style fish curry! This flavorful dish is perfect served with steamed rice or roti, making it a complete and satisfying meal. Now that you've mastered this recipe, experiment with different spices and ingredients to create your own unique variation.