Rohu Doi Maach
Rohu Doi Maach is a popular Bengali fish curry made with Rohu fish (Rui mach), yogurt, and a blend of aromatic spices. This dish is gluten-free and high in protein, making it ideal for people on high-protein diets. However, people with a dairy or fish allergy should avoid this dish.
Allergen Information: Contains Fish and Dairy
Nutrition Facts
Per serving
Energy
87 kcal
Protein
10 g
Carbs
5 g
Fat
3 g
Fiber
1 g
Ingredients
Marine Rohu Fish
200 gm (200g)
Chopped Onion
1 small cup (80g)
Chopped Tomato
1 small cup (80g)
Chopped Green Chilli
2 tsp (10g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Turmeric powder
0.5 tsp (2g)
Cumin Powder
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Olive Oil
0.5 tbsp (7.5g)
Plain Water
1 small cup (200g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Skimmed Milk Curd
0.5 cup (120g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger paste, garlic paste, and green chilies. Stir well and sauté for another 1-2 minutes.
Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well and cook for 3-4 minutes until the tomatoes become soft and mushy.
Add the Rohu fish pieces and stir gently to coat them with the masala.
Add water and let the curry simmer over medium heat until the fish is cooked through, and the gravy thickens.
Add plain yogurt and stir gently. Cook for another 7-8 minutes.
Garnish with chopped coriander leaves and serve hot