Rohu is a favorite fish and quite popular amongst the Kolkattans. No Kolkattan ever leaves his house without relishing Rohu fish n rice. The summer season is quite scorching and I thought of preparing something that suits the taste buds as well as soothes the tummy. Veggies like beans, bottle guard, parwal (pointed gourd) are always a good match to beat the heat. This episode is dedicated to all my Bengali friends and their mommies as a tribute. Hope fully all my NRI Bengali friends will truly feel nostalgic after observing this article and the photographs.’ Rui maach er patla jhol’ [Rohu in veggies] is what the Bengalis call this dish popularly. Let’s share the recipe with my global readers, eager to experience varieties of culinary updates.
Ingredients: (for 4-6 people)
Rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned),
Mustard oil for frying,
Turmeric powder (1 teaspoon),
Kalo jeera [black cumin, Nigella Sativa sp.] (a pinch),
Coriander powder (½ teaspoon),
Tomatoes (1 medium sized chopped into smaller pieces),
Green chilies (slit from between)
Parwal [Tricosanthes dioica sp., or green potato/pointed gourd called popularly] (deseeded and cut into quarter pieces),
Onion (1 medium sized, chopped into smaller pieces),
Salt according to taste.
Procedure: Take a little mustard oil in a container and heat it. Marinate the pieces of Rohu fish with turmeric powder and salt. When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution. Fry one side of the fish for about 3-4 minutes and then turn the pieces. Fry the other side also for the same time till the fish becomes golden brownish in color. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside. Dash some kalojeera in the container and vegetables (tomatoes, onions, parwal) to it. Cook till the vegetables become soft. Add spices (turmeric powder and coriander powder) to it. You will get a typical essence (mustard oil n vegetables) which will make you spellbound. You will feel the ambience of a typical Bengali cuisine. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables. Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup. You may add slit green chilies to it.
Enjoy the Rohu fish soup along with steaming rice. I bet vegetables like parwal, tomatoes, onions will help to beat the heat and fresh Rohu will be an unforgettable experience. Enjoy sweet water fishes and discover the typical taste from the land of Bengal.
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| Rohu fish- identity of a typical Bengali cuisine |
Rohu is a favorite fish and quite popular amongst the Kolkattans. No Kolkattan ever leaves his house without relishing Rohu fish n rice. The summer season is quite scorching and I thought of preparing something that suits the taste buds as well as soothes the tummy. Veggies like beans, bottle guard, parwal (pointed gourd) are always a good match to beat the heat. This episode is dedicated to all my Bengali friends and their mommies as a tribute. Hope fully all my NRI Bengali friends will truly feel nostalgic after observing this article and the photographs.’ Rui maach er patla jhol’ [Rohu in veggies] is what the Bengalis call this dish popularly. Let’s share the recipe with my global readers, eager to experience varieties of culinary updates.
Ingredients: (for 4-6 people)
Rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned),
Mustard oil for frying,
Turmeric powder (1 teaspoon),
Kalo jeera [black cumin, Nigella Sativa sp.] (a pinch),
Coriander powder (½ teaspoon),
Tomatoes (1 medium sized chopped into smaller pieces),
Green chilies (slit from between)
Parwal [Tricosanthes dioica sp., or green potato/pointed gourd called popularly] (deseeded and cut into quarter pieces),
Onion (1 medium sized, chopped into smaller pieces),
Salt according to taste.
Procedure: Take a little mustard oil in a container and heat it. Marinate the pieces of Rohu fish with turmeric powder and salt. When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution. Fry one side of the fish for about 3-4 minutes and then turn the pieces. Fry the other side also for the same time till the fish becomes golden brownish in color. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside. Dash some kalojeera in the container and vegetables (tomatoes, onions, parwal) to it. Cook till the vegetables become soft. Add spices (turmeric powder and coriander powder) to it. You will get a typical essence (mustard oil n vegetables) which will make you spellbound. You will feel the ambience of a typical Bengali cuisine. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables. Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup. You may add slit green chilies to it.
Enjoy the Rohu fish soup along with steaming rice. I bet vegetables like parwal, tomatoes, onions will help to beat the heat and fresh Rohu will be an unforgettable experience. Enjoy sweet water fishes and discover the typical taste from the land of Bengal.
love the recipe!! nice blog there
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