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Recipes with rohu

3 recipes that use rohu, with photos, step-by-step instructions and cook times. The quickest, Masor tenga, takes 40 minutes. It is most often cooked with green chillies, mustard oil and turmeric.

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Muri ghonto

For a Bengali family, the head of a big rohu is the part saved for the guest of honour or the new son-in-law at Jamai Shashthi, and the finest thing to do with it is muri ghonto. The head is fried in mustard oil, broken into pieces and cooked with a handful of fragrant short-grain rice, diced potato and warm spices until it becomes a thick, almost dry mash, finished with ghee and garam masala. In Dhaka homes it is eaten in the middle of a meal, after the shak and dal and before the main fish curry, with plain rice. Many cooks leave the head in big lumps, but it should be broken up after frying so the rich flavour from the head spreads through the rice. Chef's tip: buy the head from a large fish of at least 2 kg and ask the fishmonger to remove the gills and split it for you.

65 minBangladeshiFishGluten free
by KrazyBadal 0 views

Masor tenga

In Assamese homes the meal usually ends, not begins, with a sour dish, and masor tenga is the most loved of them: river fish in a thin, tangy broth of ripe tomatoes and lemon. It is light enough for a hot afternoon on the Brahmaputra plains and is eaten with plenty of plain rice. Some families sour it with elephant apple or dried mangosteen (thekera) instead of lemon. Chef's tip: cook it in mustard oil and let a few fenugreek seeds sizzle first; that slight bitterness is the backbone of the broth.

40 minIndianFishGluten free
by KrazyBadal 0 views

Nga thongba

In the Imphal Valley fish comes from Loktak Lake and the paddy-field ponds, and nga thongba is how most Meitei families cook it on an ordinary weekday. It is a thin, gently spiced curry with potatoes, finished with a big handful of herbs such as maroi nakupi (a local chive) and coriander, so it smells green and fresh. It is eaten with sticky or plain rice, alongside a chilli chutney. Chef's tip: lightly fry the fish first so it stays in neat pieces in the thin gravy.

45 minIndianFishGluten free
by KrazyBadal 0 views

Goes well with rohu