Rohu curry on a white plate next to curry leaves and dried red chilli

Make a Delicious North Indian Fish Curry with Rohu

Did you know that there are almost 25 different types of fish curries that are prepared in India? Whether it’s a Kerala fish curry cooked in coconut oil or Amritsari fish tikka curry, fish curries are a favourite for many, regardless of the geographical area they live in.

Many like to indulge in fare from the sea, and then some like to have curries with freshwater fish. For the latter, Rohu fish curry is an excellent choice! Read on to find out why.

Why Rohu Fish Curry?

This freshwater fish is incredibly nutrient-dense. This fish is protein rich and has minerals and Omega 3 fatty acids.

The rohu is used because of its non-fishy flavours that blend nicely with the spice mix.

The yellow mustard seeds which are an important part of this dish, give it a more earthy flavour because they are slightly less pungent than black mustard seeds. The resulting paste evenly coats the fish, ensuring that every bite is flavorful.

Where to source the fish from?

Order fresh Rohu from Licious if you want to! You can purchase cleaned rohu cuts or medium-sized cuts of rohu that still have the head intact.

Print Recipe
Here's how to make the yummiest North Indian Fish Curry-Easy!
  1. Making this Rohu fish curry is very simple, you just need to get the spice mix right! Follow these instructions step by step to make the best tastiest curry.
  2. Make a fish marinade.
  3. Use 1/2 tsp turmeric, 1 tsp paste of garlic, and salt to marinate the fish. Make sure that the pieces are covered properly. Set this aside for half an hour in a cool location.
  4. Make a spiced masala. This is the most important part of this recipe, besides the marinate of course!
  5. In a blender, combine 2 tablespoons of mustard seeds, 1/4 teaspoon of black pepper, 2 teaspoons of cumin seeds, 1/2 ginger, red chillies, and 1 tablespoon of garlic paste to create the masala. Create a spiced masala by grinding. The spices can also be ground in a mortar and pestle.
  6. Warm up the mustard oil in a pan. Place the fish that has been marinated gently into the pan and shallow cook it on both sides. Take the fish out of the fryer and arrange them on a platter.
  7. Sauté the tomatoes with spice masala.
  8. The spice mixture should be added and fried for two minutes in the same oil. Now add tomato paste produced with 2 tomatoes and blend well. Cook the masala until the tomato masala separates from the oil. This will require 8 to 10 minutes.
  9. Add water to gravy to make it.
  10. Now fill the pan with 2 cups of water and bring it to a boil. For four to five minutes, cook the gravy.
  11. The fish and chopped coriander leaves should now be added to the thin gravy. Cook it for another 4-5 minutes after tasting it and adjusting the salt.
  12. Lip-smacking The Rohu Fish Curry is now prepared for consumption. Serve it alongside rice or chapati.
Recipe Notes

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