RECIPES > FISH > Rohu Curry
  Rohu is a freshwater fish with a unique flavour
  and truly delicious when cooked this way.
  As rohu is not available in the UK, I've used
  monkfish and it tastes amazing!

    1kg monkfish, cut into 1" pieces  
    3 tbls lemon juice  
    2 medium onions, finely chopped
Rohu Curry
    1 tbls fresh garlic, minced
    1 tbls fresh ginger, minced
    2 tsp chilli powder
    1/4 tsp turmeric
    2 tsp coriander powder
    2 tsp garam masala
    3 large tomatoes, chopped
    3 green chillies, chopped
    2 tsp salt
    3 tbls vegetable oil
300ml water
fresh chopped coriander for garnish Print this page

1. Place the fish in a large bowl.  Pour over the lemon juice and 1 tsp salt and
  mix in well, set aside for 30 minutes.
2. Meanwhile prepare the curry base.  Heat the oil in a large heavy based pan.
  Add the onions and brown over a medium heat, the onions should be light
  brown in colour.
3. Next add ginger and garlic and stir fry for 2-3 minutes.  Add 2 tablespoons of
  water if the mixture catches the bottom of the pan.
4. Then add the chilli powder, turmeric, coriander powder, garam masala,
  remaining salt and 100ml water.  Cook this mixture for 2 minutes on a medium
  heat.  Now add the tomatoes, stir, cover and cook for 10 minutes, stirring
  frequently.  The oil at this stage should start to separate from the tomato
5. Finally add the fish and 200ml water to the pan, stir in well and cover. 
  Cook on a low heat for 15-20 minutes until the fish is tender but firm.
6. Transfer the curry to a serving bowl and sprinkle over the chopped chillies
  and coriander.