Rui Rosha (Rohu Fish in Rich Gravy)

I discovered this recipe long time back in a ‘rannar khata’ (cookbook) of one of my aunt. When I first prepared this dish, I instantly had fallen in love with the dish because of its simplicity. Nothing much was needed for the recipe except everyday cooking ingredients but the brilliant flavour and colour of the dish surprised me when I tasted it, never expected it to be so delectable.

When I first prepared it my family members were genuinely impressed with it and I was happy with my achievement considering that I was just started cooking as a beginner in the kitchen. Gradually it became one of the most appreciated fish recipe that I cook. You can use ‘Rohu Fish’ or ‘Katla Fish’ or any other fresh water Carp. Like my father some may not like raisins in fish curry. But raisins give a distinct sweet flavour. So you can make a paste of raisins and can use it. Please do let me know how it was …… here’s the recipe…



  • 8 Rohu Fish / Katla Fish – pieces
  • ¾ cup Onions – (Finely sliced)
  • 2 Whole Dry Red Chillies
  • 2 – 3 Green Chillies
  • 2 Green Cardamom
  • 1” Cinnamon Stick
  • 2 – 3 Clove
  • 1 Bay Leaf
  • 1 ½ tsps Turmeric Powder
  • ½ tsp Kashmiri Red Chilli Powder
  • ¼ tsp Red Chillie Powder
  • ¼ tsp Garam Masala Powder
  • 1 tsp Vinegar
  • A handful Raisins
  • 1 tsp Sugar
  • To taste Salt
  • To fry the Mustard oil – fish
  • 1 Tbsp Ghee


  1. Wash and clean the fish pieces, pat dry and smear with turmeric and salt. Leave for 10-15 minutes.
  2. Soak the raisins in a little water.
  3. Heat mustard oil in a thick bottomed kadai/skillet and fry the fish pieces till golden brown. Remove and keep aside.
  4. Now in the same skillet add ghee and splutter the whole garam masalas and dry red chilli.
  5. Add the chopped onion. Sauté for a few minutes. Add soaked raisins too.
  6. Add salt and sugar a pinch of turmeric powder, kashmiri red chilli powder, red chillie powder and garam masala powder.
  7. Add a cup of warm water, put the fish pieces into it and bring it to a boil.
  8. After a few minutes add the vinegar and slit green chillies. Let it simmer for 2 minutes more, turn off the heat, give some standing time and serve with steamed rice.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s