River Fish (Rohu)
ベンガル人が愛してやまない川の恵み！骨ごとしゃぶる黄金のコイ
Description
A freshwater fish of the carp family. River fish are overwhelmingly preferred over sea fish in Bengal (East India), shallow-fried with intense mustard oil and turmeric into curries.
Classification: For Maniacs,Seafood,Soul of Bengal
Shops selling River Fish (Rohu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- River fish(Carp family fish like Rohu)
Instructions
- Coat chunked river fish (Rohu) with massive turmeric and salt to suppress fishiness.
- Fry fragrantly until surfaces are crispy in a pan heating mustard oil until smoking (*delicious eaten as is at this point).
- Toss fried fish into a spicy soup (Jhol) made of cumin/mustard paste, dissolving umami into the sauce.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
White fish or mackerel (absolutely fine to substitute with sea fish in Japan)
Pairing
Bengali Fish Curry (Macher Jhol)
Trivia
[Hardcore] To Bengalis, 'Fish = River fish (or brackish)'. Sea fish is deemed bland; the 'intense muddiness and fat umami' of Rohu/Hilsa is supreme. The fusion of pungent mustard aroma and river fish wildness is Bengal cuisine's greatest identity.
Eating tips & etiquette
[Unique Eating] Fearless of the countless 'Y-shaped small bones' throughout the meat, deftly filter out only meat using tongue and teeth in the mouth, spitting bones 'ptui' to the plate edge while shoveling white rice!
Allergen
Seafood