Rohu-Whole (Rou Mas-ৰৌ মাছ)

Rohu fish, known scientifically as Labeo rohita, is a popular freshwater fish commonly found in rivers and ponds across South Asia. It is highly regarded in Bengali, Assamese, and other regional cuisines for its delicate flavor and firm, white flesh. Rohu fish is rich in protein, omega-3 fatty acids, and essential vitamins and minerals, making it a nutritious choice for many.
In Assamese cuisine, Rohu fish is prepared in various traditional dishes that highlight its subtle taste and versatile nature. One of the most beloved preparations is Masor Tenga, a tangy fish curry made with tomatoes, lemon, or thekera (dried mangosteen). This dish balances the natural sweetness of the fish with sour and spicy notes, making it a refreshing and flavorful meal.
Another popular dish is Rohu Fish Fry, where the fish is marinated with turmeric, salt, and mustard oil, then shallow-fried until golden and crispy. This simple yet delicious preparation showcases the fish's natural flavors and is often served as a starter or side dish.
Rohu Fish Curry is another staple, featuring fish pieces cooked in a gravy made with onions, tomatoes, garlic, ginger, and a blend of spices. This curry is typically enjoyed with steamed rice and is a comforting and hearty meal.
In addition to these dishes, Rohu fish is also used in various other recipes, including stews, fish cakes, and smoked preparations, each highlighting the fish's adaptability and culinary appeal.
Overall, Rohu fish is celebrated for its delicious taste and nutritional benefits, making it a favored ingredient in many traditional dishes across South Asian cuisines.