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Rohu Fish Curry | रेस्टॉरंट स्टाईल रोहू फिश करी | Rohu Kalwan Recipe | Indian Fish Curry | Mugdha

Byamazingfoodstv


Rohu Fish Curry Recipe | How To Make Rohu Fish | Rohu Masala Recipe | Rahu Fish Recipe | Fish Recipe | Seafood Recipe | Marathi Recipe | Ruchkar Mejwani

Learn how to make Rohu Fish Curry with our chef Mugdha Borse

आज मुग्धा ताई घेऊन आल्या आहेत ” Rohu Fish Curry – ” Recipe!

Rohu Fish Curry Ingredients:-
0:00 – How To Marinate Fish
– 1/2 kg Rohu Fish Fillets
– 1/2 tsp Turmeric Powder
– 1 tbsp Ginger-Garlic Paste
– 1/8 tsp Salt
– 1-2 drops Oil

– Oil (for shallow frying)

– 1 cup Onion Paste
– 2 tbsp Ginger, Garlic & Coriander Stalks Paste
– 2 Tomatoes (pureed)
– 1 tsp Turmeric Powder
– 2 tbsp Red Chilli Powder
– 1 tbsp Garam Masala Powder
– 1 tbsp Kashmiri Red Chilli Paste
– Water (as required)
– Salt (as per taste)
– Coriander Leaves (chopped)
– Hot Water
– 3-4 Kokum

#RuchkarMejwani #RohuFishCurry #FishRecipe

Host: Mugdha Borse
Copyrights: REPL

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The rohu, rui, or roho labeo (Labeo rohita) is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. The rohu occurs in rivers throughout much of northern and central and eastern India, Pakistan, Vietnam, Bangladesh, Nepal and Myanmar, and has been introduced into some of the rivers of Peninsular India and Sri Lanka.
Rohu is very commonly eaten in Bangladesh, Nepal, Pakistan and the Indian states of Tripura, Nagaland, Bihar, Odisha, Assam, West Bengal, Andhra Pradesh, Tamilnadu and Uttar Pradesh. A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried

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45 Comments

  15. तुम्ही फार छान पद्धतीने सगळी प्रक्रिया समजावून सांगितली आहे…मी पहिल्यांदा प्रयत्न केला आणि फार चविष्ट बनली फिश करी….keep up the good work. 🙏
    Nice प्रेझेंटेशन 👌

  16. मला वाटते माश्यांचा फ्लेवर चव करी मधे तेव्हांच उतरते जेंव्हा मासे न फ्राय करता शिजवले जातात !!!!
    मासे फ्राय करून डायरेक्ट टाकले तर ग्रेवीत माश्यांची चव उतरत नाही !!!

  26. आज पहिल्यांदा बनवतोय…. तुमची रेसिपी बघून आत्मविश्वास आला…. मी ही बनवू शकतो.

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