Mild & Creamy Rohu Curry

Name: Mild & Creamy Rohu Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g rohu fish (cut into 8 pieces, cleaned); 0.75 cup yogurt (thick, whisked until smooth); 2 pcs onion (medium, finely sliced); 1 tsp ginger paste; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp cumin powder; 1 pinch garam masala; 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 2 tbsp mustard oil (for cooking); 1 cup warm water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Delicate pieces of fresh rohu fish gently simmered in a rich, mildly spiced yogurt gravy. This Bengali-style curry keeps the heat low, allowing the natural sweetness of the fish to shine through a velvety, golden sauce. Perfect with plain rice for a light yet satisfying meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

241 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the fish.
Rub the rohu pieces with a pinch of salt and turmeric. Set aside for 10 minutes.
TIPPat the fish dry with a kitchen towel before marinating to prevent splattering during frying.
mix · ~2 min
Prepare the yogurt mixture.
Whisk the yogurt with cumin powder and the remaining turmeric until completely smooth. Keep aside.
TIPEnsure the yogurt is at room temperature to prevent curdling when added to the hot pan.
fry · ~5 min
Shallow fry the fish pieces.
Heat 1 tablespoon mustard oil in a pan. Gently slide in the fish pieces and fry for 2 minutes on each side until light golden. Remove and set aside.
TIPDon't overcrowd the pan — fry in batches if needed to keep the fish intact.
temper · ~1 min
Temper the whole spices.
Add the remaining mustard oil to the same pan. Once hot, add the bay leaf, crushed cardamom, cinnamon stick, and cumin seeds. Sauté for 30 seconds until fragrant.
saute · ~6 min
Cook the onions and ginger.
Add the sliced onions to the pan and cook until soft and translucent, about 5 minutes. Stir in the ginger paste and cook for 1 minute until the raw smell disappears.
TIPUse medium heat — high heat will burn the ginger and make the curry bitter.
simmer · ~3 min
Create the creamy gravy base.
Lower the heat completely. Pour in the whisked yogurt mixture and stir continuously for 2 minutes to prevent splitting. Add the warm water and salt. Bring to a gentle simmer.
TIPStirring continuously on low heat is the secret to a smooth, non-split yogurt curry.
simmer · ~9 min
Cook the fish in the gravy.
Gently place the fried fish pieces into the gravy. Add the slit green chilies. Cover and simmer on low heat for 8-10 minutes, letting the fish absorb the flavors.
TIPDon't stir too vigorously after adding the fish — just swirl the pan gently to avoid breaking the delicate pieces.
garnish · ~5 min
Finish and garnish.
Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the top. Let it rest for 5 minutes before serving.
TIPThe resting time allows the flavors to meld and the gravy to thicken slightly.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick, full-fat yogurt at room temperature to avoid curdling in the hot gravy.
2
Pat the rohu pieces dry before marinating so the turmeric-salt rub sticks better.
3
Fry the fish in batches to keep the pan hot and prevent the pieces from sticking.
4
Stir the yogurt gravy continuously on low heat for a silky, split-proof sauce.
5
After adding the fish, gently swirl the pan instead of stirring to keep pieces intact.
6
Let the curry rest for 5 minutes off heat so the flavors meld and the gravy thickens.
7
For authentic flavor, use mustard oil and let it reach its smoking point before cooking.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip shallow-frying the fish: marinate and add directly to the simmering yogurt gravy. Cook covered for 12 minutes instead of 8–10. This reduces oil while keeping the fish tender.

paneer version

Paneer version

Substitute rohu with 250g paneer cubes (lightly pan-fried). A vegetarian alternative that absorbs the creamy spiced yogurt gravy beautifully, ideal for meat-free days.

extra mild

Extra mild

Omit the green chilies entirely and add 1 teaspoon of sugar with the yogurt. Perfect for kids or those who prefer a completely gentle, sweet-savory curry.

coconut twist

Coconut twist

Replace half the yogurt with 1/4 cup thick coconut milk and 2 tablespoons grated coconut. Adds a subtle sweetness and tropical depth, popular in coastal Bengali variations.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Rohu fish provides high-quality, easily digestible protein that supports muscle repair and keeps you full longer, with a low saturated fat content.

✓

Anti-Inflammatory Spices

Turmeric and ginger in this curry contain curcumin and gingerol, natural compounds known for their anti-inflammatory and antioxidant properties.

✓

Probiotic from Yogurt

The yogurt base contributes live beneficial bacteria that support gut health and digestion, especially when the yogurt is fresh and not overheated.

✓

Low in Carbohydrates

This curry is naturally low in carbs, making it a suitable main dish for those monitoring blood sugar or following a low-carb eating pattern.

QUESTIONS?

Frequently asked questions

Yes, thaw it completely in the fridge, pat very dry with paper towels, and marinate as directed. Frozen fish may release more water, so fry a little longer to seal.