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Enjoy River Water Fish Rohu-As a Snack and in Gravy

Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.

Rohu Fish fry—As a snack, as a starter dish, goes well with soft drinks and cocktails

Rohu Fish fry—As a snack, as a starter dish, goes well with soft drinks and cocktails

Rohu fish in mustard gravy, served hot with boiled rice

Rohu fish in mustard gravy, served hot with boiled rice

About Rohu Fish—The Freshwater Fish

The weekends are special, because the whole family enjoys some relaxed moments, and obviously some good homemade food.
I believe in passing on the legacy of cooking traditional Indian food, to my children, just in the same way, as my mother has passed it on to me.
In that process, recently I demonstrated the traditional Rohu fish in mustard gravy recipe, to my children. I am sure, the readers will also like the recipe.
Rohu fish is also known as Rui and other names, and is found in the rivers of India, and in other South Asian countries. For the fish eating people, this is a popular freshwater fish, and is almost a staple food in the Northern and Eastern states of India.
The special ingredient in the following recipe, is of course the mustard oil, and the mustard masala. Those who like the pungent taste and flavour of mustard, would love it.

Cook Time of Rohu fish mustard curry

Prep timeCook timeReady inYields

30 min

40 min

1 hour 10 min

For five people

Ingredients: For Rohu Fish Mustard Curry

  • 1 kilogram fresh rohu fish, scaled, cleaned, cut into pieces
  • Half litre mustard oil
  • 1 tablespoon turmeric powder
  • 1 tablespoon salt
  • 2 tablespoons homemade garlic paste
  • 1-2 tablespoons red chilli powder
  • 1-2 tablespoons lemon juice
  • 2 tomatoes, finely chopped
  • 2 tablespoons mustard seeds, home grounded
  • 2 tablespoons dry coriander, home grounded

Instructions: Rohu Fish Recipe, as a snack, and in mustard gravy

  1. Buy fresh Rohu fish from the fish market. It can be scaled, cleaned, and cut into pieces, as you instruct the seller. Clean with fresh water at home.
  2. Wipe the extra water from the fish pieces. Marinate the fish pieces in a large bowl, with a teaspoonful of salt and a teaspoonful of turmeric powder. Make sure that the pieces are coated thoroughly. Keep aside for half an hour.
  3. Place a heavy bottomed pan over medium flame. Heat the pan for two to three minutes. Add around half cup mustard oil, and heat thoroughly.
  4. Add the marinated fish pieces one by one, for deep frying. Please don’t add more than four, at a time. After the fish is golden brown on one side, turn it on the other side carefully. Use flat and wide spoon for turning.
  5. Take out the fried fish, in a plate. Fry the rest of the fish pieces, in the same way. This fish snack, or fried fish is ready to be served, if you want to eat it this way. It can also be served as a starter, or with soft drinks.
  6. For the mustard gravy—Wet grind together the garlic pods, (with the scales removed), mustard seeds, coriander seeds, turmeric powder and chilli powder. Add sufficient water to make a smooth paste of all the mentioned ingredients.
  7. Heat the same pan, which you have used for frying the fish pieces. Add some mustard oil, and heat the pan. Add the mustard paste mixture and fry on slow flame. When the oil starts separating, add the finely chopped tomatoes. Again fry, till the oil separates. You can smell the aroma of the mustard gravy by this time.
  8. Add enough water to the mixture, and bring the gravy to boil. Add the fish pieces carefully, one by one. Let it cook for another five minutes. The Rohu fish mustard gravy is ready to serve.
  9. The Rohu fish in mustard gravy is usually served along with boiled rice. You may garnish the gravy with finely cut, fresh coriander leaves.
Rohu fish in mustard gravy—Recipe

Rohu fish in mustard gravy—Recipe

Rohu Fish recipe in Mustard Gravy.

Some Tips and Suggestions:

  • Always buy fresh fish for the rohu fish gravy.
  • Make sure to get the fish cut in the right way. There is a perfect way of cutting the fish, and the fish seller knows, how to do it.
  • The Rohu fish has bones, and is cooked and eaten with the same, unlike some of the sea fish varieties.
  • It’ s better not to keep the fish in the deep refrigeration. Because, once you take it out, it will release lot of moisture or water, and it will be difficult to manage it, while frying it. Moreover, it may not taste the same, as it will, if cooked fresh.
  • Use wide and flat spoon, while turning the fish, during the frying process, or the fish pieces might break. Similarly, while making curry, the fish pieces should be handled carefully, so that they do not break.
  • Instead of the tomatoes, you can use lemon juice as well. However, the lemon juice is added, once you have finished cooking the fish gravy, not while cooking.
  • In India, different varieties of fish is found and eaten, in different regions and states. There are so many ways to prepare them, all unique, different, and delicious, and the ingredients are added according to their availability in that particular region.

© 2020 Chitrangada Sharan

Comments

Chitrangada Sharan (author) from New Delhi, India on August 23, 2020:

Thank you Umesh Chandra Ji, for reading and appreciating the article and the recipe.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 23, 2020:

Interesting recipe. Well presented.

Chitrangada Sharan (author) from New Delhi, India on August 07, 2020:

Thank you Lora, for your nice comments.

Good to know that you like the Indian cuisine. This mustard gravy can be used in some other fish, and vegetables curry as well. I am glad that you liked the fish recipe.

Many thanks for your kind words of appreciation and support. Thank you so much.

Lora Hollings on August 06, 2020:

What a great recipe, Chitrangada. I don't eat red meat or chicken but occasionally I do eat fish. The mustard curry sounds like it would be just delicious. I'm very fond of Indian cuisine with its tumeric and coriander. I'll have to try the mustard seed oil the next time I make a curry. I love vegetables prepared in the masala gravy that I've had in many Indian restaurants too. Thanks so much for sharing this wonderful recipe! I will share it with others who really appreciate Indian cuisine.

Chitrangada Sharan (author) from New Delhi, India on August 06, 2020:

Thank you MG Singh ji, for reading and commenting. I am sure you must have enjoyed the Rohu fish, since it's popular in the Northern and Eastern regions of India, where you may have been posted.

Appreciate your support for my work. Thank you.

Chitrangada Sharan (author) from New Delhi, India on August 06, 2020:

Thank you Sp Greaney, for appreciating the recipe and reading the article. Appreciate your positive comments.

Thank you.

Chitrangada Sharan (author) from New Delhi, India on August 06, 2020:

Thank you Nell, for reading and commenting. I am glad to read your comments. Much appreciated. Thank you.

MG Singh emge from Singapore on August 06, 2020:

I have eaten Rohu as fried fish along with my Chivas, its great taste.Wonderful article

Sp Greaney from Ireland on August 06, 2020:

I never experiment with fish dishes. I usually pop it in the oven. This is such a different way of serving fish. Thanks for passing it on.

Nell Rose from England on August 06, 2020:

I had never heard of this dish as I live in England, but I really like the sound of it! Maybe make it with different fish as I don't think we have Rohu over here.

Chitrangada Sharan (author) from New Delhi, India on August 01, 2020:

Thank you @Aditya, for reading and appreciating.

adit23 on August 01, 2020:

Rohu is a very popular dish in eastern part of India. And the article does justice to describing the recipe of a traditional dish.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Devika, for your encouraging words of appreciation.

Hope you give this recipe a try, if you are a fish lover.

Thanks for sharing your thoughts and a happy weekend to you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you a Peggy, for reading and commenting.

Yes, I think the mustard gravy is suitable for other varieties of fish as well.

Thank you for your support.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you MG Singh ji, for reading the article. I am sure you would enjoy the fried fish with your peg of Chivas.

Thanks for commenting. Have a nice weekend.

Devika Primić from Dubrovnik, Croatia on July 31, 2020:

Chitrangada Sharan fish is one of my favorite meals and this recipe sounds delicious. Fish in gravy is always a good combination.

Peggy Woods from Houston, Texas on July 31, 2020:

I am unfamiliar with that type of fish, but your recipe could probably be used with other fish as well. Thanks for sharing your recipe with us.

MG Singh emge from Singapore on July 31, 2020:

I am not too fond of fish but I liked reading your article. Maybe I could try it in the Singapore club with a peg of Chivas next time.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you FlourishAnyway, for sharing your thoughts about this fish recipe.

The bones in this fish are only in the centre, and can be separated easily, while eating it. I prefer to buy the big ones( in weight). If the fish is big, that is more than three to four kilograms in weight, then it’s more easy to separate the bones from the flesh.

If someone finds it difficult to separate the bones on their own, while eating, they can request the fish seller to cut it accordingly. They know the right technique to cut the raw fish.

Thank you so much for reading and commenting. Good day to you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Doris, for reading the article and sharing your thoughts. Your catfish recipe description sounds tempting. If you like mustard sauce, I am sure you would like the mustard masala gravy too. It’s the pungent flavour, which is unique and makes the gravy delicious.

Thank you and hope you would try it, with some other variety of fish.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Linda, for reading and appreciating the fish recipe. The mustard oil, and the gravy masala is a favourite for those, who like the pungent flavour. I am glad that you liked it.

Have a good day. Thank you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Lakshmi, for your kind visit and comments. I am glad that you liked the fish recipe. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Pamela, for sharing your thoughts about this recipe. Glad that you liked it.

Thank you for your kind words of appreciation and support, always.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Lorna, for your interest in this fish recipe. You are right that, preserving the traditions and passing it on is important. I make it a point, to narrate the stories of the elder members of my family, to my children. This is how, they will be able to know about them, their many sacrifices, to build the family, for what it is today.

I am sure this mustard gravy will be suitable for another variety of fish too.

Thank you and always a pleasure to read your comments.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Hi Liz Westwood!

Thank you for appreciating the recipe. You may not get this variety of fish at your place. But it might be good with some other kind of fish too.

Thank you so much. Always a pleasure to hear from you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Rosina, for reading the article and commenting.

Glad to know that Rohu or Rui is enjoyed at your place too, and you have also learnt cooking it by your mother.

Thank you and great day to you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Ericdierker, for your kind comments. Glad to hear about your wife’s fish preparation. I also believe in having some cooking secrets.

Thank you for sharing your thoughts. A good day to you.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Hi Mary!

Thanks for reading and appreciating the recipe.

Regarding your question about, whether the mustard oil is the same as the rapeseed oil. I wasn’t aware of this, but since you asked, I googled it. And yes, the rapeseed is the other name for the mustard seeds. The images, which are shown on google, also resemble the mustard plants. They are bright yellow seeds, and processed to make oil, which we Indians are fond of, and generally use to make curries etc. It goes well with any kind of vegetable preparation, and non-vegetarian preparation.

You might not get this variety of fish at your place, but I believe the above method of preparing gravy, would be good for other kind of fish, as well.

Thank you for your interest in the recipe. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Danny, for reading the article and commenting.

You are right, that some people marinate with mustard oil. And, there are people who prefer, lemon juice, as well. They all taste delicious.

Thank you for your kind comments.

Chitrangada Sharan (author) from New Delhi, India on July 31, 2020:

Thank you Bill, for sharing your thoughts about this recipe. This fish is found in plenty, in the river waters of the Northern, Eastern and Central parts of India. It’s a popular and a traditional way of cooking this fish.

Thank you for reading and commenting on this article. Always thankful for your feedback.

FlourishAnyway from USA on July 30, 2020:

Thank you for sharing your recipes. It’s great that you are passing along your cooking to your family. Did I understand it correctly that you eat the bones? Are they that soft?

Doris James MizBejabbers from Beautiful South on July 30, 2020:

I can almost smell the mustard gravy cooking. I've had sardines in mustard sauce, but never this. Your photo of the fish above looks just like our catfish steaks. I'll bet catfish would be good in this recipe. We eat catfish as a main dish served with tartar sauce, french fries, hushpuppies, green tomato relish and other condiments. I'll bet your dish would be good with them, too.

Linda Crampton from British Columbia, Canada on July 30, 2020:

This sounds like a very flavorful dish. Thank you for sharing the instructions and the interesting information, Chitrangada. I like the idea of making mustard gravy.

Lakshmi from Chennai on July 30, 2020:

The first time I am getting to know about this type of fish, but your recipe is amazing. I will try for sure.

Pamela Oglesby from Sunny Florida on July 30, 2020:

I don't know if I could find this exact fish but it sounds delicious. It might work with another similar fish. This recipe sound so delicious,

Chitrangada.Thank you for the recipe.

Lorna Lamon on July 30, 2020:

I love the idea of this tasty dish, however, even though I won't be able to find this fish in Ireland, I would like to try the sauce with another type of fish. I think it's important to pass down these recipes to your children, and I still use recipes my grandmother passed down to the family.

Liz Westwood from UK on July 30, 2020:

I think I might struggle to get Rohu fish in the UK, but your recipes sound so tasty that I wonder about trying them with another kind of fish instead of Rohu.

Rosina S Khan on July 30, 2020:

Chitrangada, I am familiar with this recipe either the fried or the gravy version. Just today Mom cooked Rui fried fish with tomatoes. We usually have the fried menu more than the gravy one. Thanks for sharing the recipe. I can also cook both the versions, and I usually do so when Mom is not around.

Eric Dierker from Spring Valley, CA. U.S.A. on July 30, 2020:

In Viet it is MudFish and my wife just put leftovers in the fridge. It is like the best meal to pick at with chopsticks and chat.

Now I have an idea of her recipe - which she never shares ;-)

Mary Wickison from Brazil on July 30, 2020:

I have a question about the mustard oil. Is that the same as the vegetable oil made from rapeseed? I don't think I've seen anything here labelled as mustard oil.

I have never heard of this fish before but love the idea of putting fish in a gravy.

I love that you've put the extra tips at the bottom to help us avoid potential problems.

I'll be trying this but will have to use a different type of fish. Thanks for the idea.

Danny from India on July 30, 2020:

Hi Mam, amazing hub and my favourite bengal fish. I love seasoning it in mustard oil as all do generally. I also have it with little garnishing.

Bill Holland from Olympia, WA on July 30, 2020:

I've never heard of that fish, and I've certainly never heard of eating fish in gravy. Very interesting. Thanks for sharing part of your culture with us, my friend.