Rohu Fish Curry

1. 1

   Marinate the fish.

   Gently rub the rohu fish pieces with half of the turmeric powder (1/2 tsp) and half of the salt (1/2 tsp). Set aside to marinate for 10 minutes.

   TIPMarinating helps season the fish from within and also reduces the fishy smell.
2. 2

   Lightly fry the fish pieces.

   • Heat 1 tbsp of garlic-infused oil in a non-stick pan over medium-high heat.
   • Carefully place the marinated fish pieces in the pan.
   • Fry for 2-3 minutes on each side until they are lightly golden.
   • Remove the fish from the pan and set aside. Don't worry about cooking it through; it will finish cooking in the gravy.

   TIPFrying the fish first helps it hold its shape in the curry and adds a layer of flavor.
3. 3

   Prepare the curry base.

   • In the same pan, add the remaining 1 tbsp of garlic-infused oil.
   • Once the oil is hot, add the cumin seeds and let them splutter.
   • Add the asafoetida and curry leaves, and sauté for a few seconds until fragrant.
4. 4

   Cook the aromatics and spices.

   • Add the grated ginger and sauté for about a minute until the raw smell is gone.
   • Add the chopped tomatoes and the remaining salt. Cook until the tomatoes turn soft and mushy.
   • Add the remaining turmeric powder and the coriander powder. Stir well and cook for another minute until the oil starts to separate from the masala.

   TIPCooking the tomatoes well is key to a flavorful gravy base.
5. 5

   Simmer the curry.

   • Pour in the water and bring the gravy to a rolling boil.
   • Gently slide the fried fish pieces into the gravy.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the fish is cooked through and flaky.
6. 6

   Garnish and serve.

   Turn off the heat. Garnish the curry with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.

7. 7

   Serve hot.

   Serve the low-FODMAP Rohu fish curry hot with steamed white rice, which is also low-FODMAP.

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