Mild & Creamy Rohu Curry
This Mild & Creamy Rohu Curry is a comforting and flavorful dish, featuring tender rohu fish simmered in a rich, coconut milk-based gravy with aromatic spices and a hint of tanginess from tomatoes.
For 4 servings
Pat the rohu fish pieces dry thoroughly with paper towels. Season them lightly with 1/4 teaspoon of salt and a pinch of turmeric powder. Set aside.
Heat the vegetable oil in a large pan or kadai over medium heat. Once hot, add the black mustard seeds and let them splutter. Then, add the curry leaves (if using) and the slit green chili (if using), and sauté for about 30 seconds until fragrant.
Add the finely chopped onion to the pan and cook, stirring occasionally, for 5-7 minutes until it becomes softened and translucent.
Stir in the minced ginger and garlic. Cook for another 1-2 minutes until they are aromatic, being careful not to let them burn.
Reduce the heat to low. Add the remaining turmeric powder, ground cumin, and ground coriander. Sauté for 1 minute, stirring constantly, until the spices are fragrant. If the spices start to stick, add a tablespoon of water.
Add the chopped tomatoes and the remaining salt. Cook, stirring occasionally, for 5-7 minutes until the tomatoes break down, become pulpy, and the oil starts to separate from the mixture.
Pour in the full-fat coconut milk and 1/2 cup of water (if you prefer a thinner gravy). Bring the mixture to a gentle simmer, stirring well to combine all ingredients. Taste the gravy and adjust salt if needed.
Carefully place the seasoned rohu fish pieces into the simmering gravy. Ensure they are mostly submerged. Cover the pan and let it simmer gently for 8-10 minutes, or until the fish is opaque throughout and flakes easily with a fork. Avoid overcooking, as rohu can become tough.
Gently stir in the fresh chopped cilantro. Remove from heat.
Serve the Mild & Creamy Rohu Curry hot with steamed brown rice, white rice, or your favorite Indian bread like naan or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the fish: Rohu cooks quickly. Once it turns opaque and flakes easily, it's done. Overcooking will make it dry and rubbery.
- 2Bloom your spices: Cooking the ground spices in oil for a minute before adding liquids helps to release their full aroma and flavor, deepening the curry's taste.
- 3Adjust gravy consistency: If you prefer a thicker gravy, simmer uncovered for a few extra minutes after adding coconut milk. For a thinner gravy, add a little more water or coconut milk.
- 4Freshness matters: Using fresh ginger, garlic, and good quality coconut milk makes a significant difference in the final taste of the curry.
Adapt it for your goals.
Protein Swap
This recipe works well with other firm white fish like cod, tilapia, or even shrimp. Adjust cooking times accordingly.
Vegetable BoostVegetable Boost
Add vegetables like diced potatoes, green beans, or spinach along with the tomatoes or after the coconut milk, allowing them to cook through in the gravy.
Spice Level AdjustmentSpice Level Adjustment
For a spicier version, increase the number of green chilies or add a pinch of red chili powder along with the other ground spices.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Rohu fish is a good source of Omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
Anti-inflammatory Spices
Turmeric, ginger, and garlic are known for their potent anti-inflammatory and antioxidant properties, contributing to overall well-being.
Healthy Fats from Coconut
Coconut milk provides healthy medium-chain triglycerides (MCTs) that can be easily metabolized by the body for energy.
Frequently asked questions
Yes, you can use frozen rohu. Thaw it completely in the refrigerator overnight or under cold running water, then pat it very dry before seasoning and adding to the curry.
