Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different ways and don’t usually repeat one recipe twice in a month. Be it a rich and spicy preparation or a simple runny gravy, Rui Mach tastes delicious in every way and thus, it is one of the most versatile fish used in Bengali non-vegetarian cuisine.
Rui Macher Rosha is also called as Biye Barir Rui Mach by many as it is spicy, rich and has a thick gravy. Nevertheless, whatever the form or name is, I love Rui Mach. The term ‘Rosha’ refers to something that has a thick gravy base, but, this is not Kalia though. Rosha can be prepared with a variety of fishes like Rui, Katla, Aar and many such freshwater fishes. Back home, Maa usually used to prepare all the simple Rui Mach dishes and the most common was Alu diye patla Jhol (runny curry with potato), and in winters, alu used to accompany with fulkopi (cauliflower). Rosha used to be a luxury that we used to enjoy either on Sundays or in any special days.
Both Baba and I are a fan of spicy fish curries and now, I can see that my husband has the similar taste buds. In my kitchen, Rosha does not need a special day to appear. For my husband, Rosha and Kalia are the two most desired fish preparations. The most fun part of these special dishes are, they look and taste rich and royal but, they are actually simple and super easy to prepare. Simplicity has it’s own charm and that is, probably, the main mantra of Bengali cuisine.
Rui Macher Rosha has a thick tomato based gravy and the below mentioned ingredients will give you a dish for two. As I have a small family of only two, I usually prepare accordingly and the measurements are apt if you have a super small family like me. If not, you can always increase the quantity and adjust the ingredients accordingly. Here’s how I prepare my Rui Macher Rosha.
- 4 pieces of Rui Mach (Rohu Fish)
- 1 big sized onion, chopped
- 1 big sized tomato, roughly chopped
- 4 green chillies, slitted from middle
- 1.5 table spoon ginger-garlic paste
- 2 bay leaves
- 2 dry red chillies
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (optional)
- 1/2 tea-spoon Kashmiri red chilli powder
- 6 table-spoon mustard oil (3 + 3)
- 3/4 cup warm water
- salt, according to taste
- Rub the fish pieces with 1/2 tea-spoon turmeric powder and little salt. Keep aside.
- Grind the tomato to make puree. Keep aside.
- Heat 3 table-spoon oil in a pan and shallow fry the fish pieces one by one. Remove from the pan and keep aside.
- Heat the remaining oil in the same pan and temper with bay leaves and dry red chillies. Allow to splutter.
- Now, add onion and sauté until the it turns light brownish.
- Add ginger-garlic paste and stir until the raw smell of ginger and garlic completely goes.
- Add the remaining turmeric powder, cumin powder, coriander powder, red chilli powder and Kashmiri red chilli powder and sprinkle some water. Stir on low flame for 1 minute.
- Now, add the tomato puree and green chillies. Stir on low flame for 3 minutes.
- Add warm water and salt and give a quick mix. Cover and cook the mixture on medium flame for 3-4 minutes.
- Open the lid and add the fish pieces one by one. Gently give a mix and cover the lid again.
- Cook on low to medium flame for 7-10 minutes and turn off the flame. Do not overcook.
- Your Rui Macher Rosha is ready to be served now.
Serve with hot steamed rice and don’t forget to squeeze a piece of lemon while eating. Rich to the taste buds and light to the stomach, this dish will never fail to impress you 🙂
Enjoy this authentic Bengali fish curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.