Description
Rohu is a popular freshwater fish found in rivers across India, Bangladesh, Nepal, and Pakistan. It is a staple in Bengali, Odia, Andhra, and North Indian cuisines, prized for its mild taste, tender flesh, and high nutritional value.
Characteristics:
- Medium to large-sized freshwater carp with a silver body and reddish fins
- Mild, slightly sweet flavor with tender, flaky flesh
- Rich in Omega-3, protein, and essential vitamins
- Ideal for curries, frying, and grilling
Nutritional Value (Per 100g):
- Protein: ~17-19g (great for muscle growth and repair)
- Omega-3 Fatty Acids: Supports heart and brain health
- Low in Fat & Calories: Ideal for a healthy diet
- Rich in Vitamin B12 & D: Boosts immunity and overall well-being
Popular Cooking Methods:
- Rohu Fish Curry (Machher Jhol): A traditional Bengali-style fish curry with mustard or tomato base
- Shallow-Fried Rohu: Lightly spiced and fried for a crispy texture
- Grilled Rohu: Marinated with herbs and grilled for a smoky taste
- Steamed Rohu: Cooked with mustard, coconut, or mild spices to retain its natural flavor
- Tandoori Rohu: Roasted in a clay oven with bold Indian spices
Taste & Texture:
Rohu has a mildly sweet taste with tender, juicy meat. It absorbs spices well, making it perfect for both rich and light preparations.
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