Rohu: Rohu or roho labeo is a species of fish of the carp family, found in rivers in South Asia. The roe of rohu is also considered a delicacy in Bhojpur , Andhra Pradesh, Maithili, Oriyas and Bengalis. It is deep fried and served hot as an appetizer as part of an Bihari, Oriya and Bengali meal. Rohu is also served deep fried in mustard oil, as kalia, which is a rich gravy made of a concoction of spices and deeply browned onions and tok, where the fish is cooked in a tangy sauce made of tamarind, mustard.
Note: Nutritive value / 100 g of raw ingredients
Rohu - 4 pieces
Potato - 2 medium cut into wedges
Eggplants - 1 cut into long pieces (optional)
Onion - 1 small, paste
Ginger paste - 1 teaspoon
Tomato puree - 1/2 cup or 1 medium tomato paste
Turmeric - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Green chilies - 4 to garnish
Panch foron - 1 teaspoon
Salt to taste
Mastered oi -l 4 tablespoon
Water - 1 1/2 cup
Garam Masala Powder - 1/3 teaspoon
Coriander leaves to garnish
Clean the fish pieces and marinate with 1/2 of turmeric and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.
Now fry the eggplant & potato in the same oil.
Now in the remaining oil add panch foron and onion and fry till soften. Now add ginger paste, tomato paste or tomato puree into the fried onion and again fry .
Now add the potatoes and eggplant and fry. Then add cumin powder, red chili and turmeric powder and little water to it and stir.
When oil separates add salt and fry for few minutes. Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat and let the gravy boil.
When the potatoes have cooked remove the kadai from heat and garnish the gravy with garam masala powder, chopped coriander leaves and green chilies and serve with steamed rice.
Rohu fish-1 1/2 kg
Chilly powder-3 tsp
Turmeric powder-1 pinch
Bengal gram flour-2 tbsp
Salt- to taste
Rice flour or fine semolina-to coat the fish,1/4 cup
Marinate the fish with salt and keep it aside for 20 minutes.
Make a paste with chilly powder,Asafoetida,turmeric powder and gram flour.
Apply it to the fish and marinate again for an hour.
Dip the marinated fish in the rice flour or semolina and heat oil and deep fry and cook until it gets cooked and crisp.