Rohu Fish In yoghurt curry is an amazingly flavourful East-Indian dish that pairs well with steamed plain rice
Doi Maach is a unique dish with minimal spices and the flavour of the fish is the star of the dish. “Doi” is Yoghurt or Curds and “Maach” is Fish and the mix of the two is just right and a perfect blend. Rohu is an everyday fish in Bengal and to get the authentic flavour, that is the best fish to use. Rohu is the best fish to make this dish. But there are other options too. Red Snapper, Halibut, Cod, Haddock, Swordfish. You can use steaks or cut fillets into bite-size pieces, it still tastes great.
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 is extensively used in aquaculture. The rohu is a large, silver-colored fish of typical cyprinid shape, with a conspicuously arched head. Rohu is very commonly eaten in Bangladesh, Nepal, Pakistan, and the Indian states of Tripura, Nagaland, Bihar, Odisha, Assam, West Bengal, Andhra Pradesh, Tamil Nadu, and Uttar Pradesh.
Preparation time: 10 minutes
Cooking time: 15 minutes
For Fish Marination:
Preparing Curd Mixture:
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopaedia compiled by Someshvara III, who ruled present-day Karnataka. The fish is marinated in asafoetida and salt after being skinned in this recipe. It is then dipped in turmeric mixed in water before being fried.