Cooking Rohu fish (a popular freshwater fish commonly found in South Asia, particularly in India) can be done in a variety of ways depending on the desired dish. Below is a simple recipe for Rohu Fish Curry, which is a flavorful and traditional way of cooking this fish.

Ingredients:

• Rohu fish: 500 grams (cut into steaks or pieces)
• Onion: 1 large, finely sliced
• Tomato: 2 medium, chopped
• Ginger-garlic paste: 1 tablespoon
• Green chili: 2 (slit)
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon (adjust to taste)
• Coriander powder: 1 teaspoon
• Garam masala powder: 1/2 teaspoon
• Cumin seeds: 1/2 teaspoon
• Mustard oil: 2-3 tablespoons (you can use vegetable oil as well, but mustard oil adds authentic flavor)
• Salt: to taste
• Water: 1-2 cups (depending on desired curry consistency)
• Fresh coriander leaves: for garnish
• Lemon juice: 1 teaspoon (optional)

Instructions:

1. Prepare the Fish:

• Clean the Rohu fish pieces under running water.
• Rub some turmeric powder and salt on the fish pieces and set aside for 10-15 minutes to marinate lightly.

2. Fry the Fish (optional):

• Heat a pan or a skillet with 1-2 tablespoons of mustard oil.
• Lightly fry the marinated fish pieces on both sides for 2-3 minutes until they turn golden brown. This step is optional but helps lock in flavor and texture.
• Remove the fish and set it aside. If you want a more delicate curry, you can skip this step and cook the fish directly in the curry sauce.

3. Prepare the Curry Base:

• In the same pan, add 1 tablespoon of mustard oil and heat it over medium heat.
• Add cumin seeds and let them splutter for a few seconds.
• Add the finely sliced onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and sauté until the raw smell disappears (about 1-2 minutes).
• Add the slit green chilies and sauté briefly.
• Now, add the chopped tomatoes and cook until they soften and turn into a pulp. You can also add a pinch of salt to speed up the process.

4. Add Spices:

• Add turmeric powder, red chili powder, coriander powder, and salt. Stir the spices well and cook for another 2 minutes to let the oil separate from the masala (spice mixture).

5. Make the Curry:

• Add water (1-2 cups depending on how much gravy you want) and bring it to a boil. Reduce the heat to a simmer.
• Carefully add the fried or raw fish pieces to the curry. Let it cook for about 10-15 minutes on low heat, allowing the fish to absorb the flavors of the curry. Be gentle while stirring to avoid breaking the fish pieces.
• Add garam masala powder towards the end for an extra layer of flavor.

6. Garnish and Serve:

• Once the fish is cooked and the curry has thickened to your liking, turn off the heat.
• Garnish with fresh coriander leaves and a squeeze of lemon juice (optional).
• Serve the Rohu fish curry hot with steamed rice, roti, or paratha.

Tips:

• Fish Freshness: Ensure the fish is fresh. Fresh rohu fish will have a clean, ocean-like smell and firm flesh.
• Adjust Spice Levels: You can adjust the amount of green chilies and red chili powder based on your spice preference.
• Fish Types: While this recipe is specifically for rohu fish, you can use any firm, freshwater fish like katla or bhetki.
• Cooking Time: Be careful not to overcook the fish, as it can become tough. The fish only needs to cook for about 10-15 minutes after adding it to the curry.

Enjoy your delicious Rohu Fish Curry!

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