Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

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● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :(



Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind.


Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :)


Once you get a hang of making these coconut curries, there is no going back- I am telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:

• 1 cup fresh grated coconut (or frozen coconut)
• 1 onion finely chopped
• 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
• 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind
• 1 green chili slit optional
• 7-8 red chilies (byadgi/kumti chillies preferably)
• 2 tsp coriander seeds
• 1 tsp turmeric
• 2 tbsp oil
• salt to taste

This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...

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