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Bengali Rohu Curry Recipe | Bengali Fish Curry You Must Try | Rui Maacher Jhol

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Bengali Rohu Fish Curry

Bengali Rohu Fish Curry, known as Rui Maacher Jhol, is one of the most iconic dishes from the eastern Indian state of West Bengal. This curry is prepared with fresh rohu fish, a freshwater carp, simmered in a light yet flavorful gravy made with mustard oil, onions, tomatoes, turmeric, and green chilies. The dish reflects Bengal’s love for fish, which is a daily staple in most households thanks to the abundance of rivers and ponds in the region. Rohu is highly prized for its delicate flavor and firm flesh, making it perfect for curries.

Bengali cuisine is deeply tied to rice and fish. Alongside rohu curry, other popular fish dishes include Ilish Maach Bhapa (hilsa steamed with mustard), Chingri Malai Curry (prawns in coconut milk), and Shutki Maach (fermented dried fish). Vegetables and lentils also play a big role, with Shukto (a bitter vegetable medley), Cholar Dal (Bengal gram lentils), and Alu Posto (potatoes with poppy seeds) being essential accompaniments. Sweets are equally famous, with Rasgulla, Sandesh, and Mishti Doi representing Bengal’s unmatched dessert tradition.

Rohu Fish Curry is more than a dish—it is a symbol of Bengali identity and comfort food that brings families together. Whether served at home or in a Bengali wedding feast, this curry is a celebration of the region’s love for bold flavors, mustard oil, and the eternal bond between fish and rice.

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Category
Food
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Bengali rohu fish curry, Rui Maacher Jhol, Bengali fish recipes
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