Ruhi Recipe

Prepare and score the fish

Rinse the ruhi (rohu) thoroughly under cold water, pat dry with paper towels. Make 3–4 diagonal slashes on each side of the fish about 1/2 inch deep; this helps the marinade penetrate and cooks the thick fish evenly.

In a bowl, combine lemon juice, turmeric powder, red chili powder, salt, ginger paste and garlic paste. Mix into a smooth paste. Rub this marinade all over the fish, inside the cavity and into the slashes. Cover and refrigerate for at least 30 minutes, up to 2 hours for best flavor.

While the fish is marinating, combine all-purpose flour, rice flour, cornstarch, black pepper powder and the 1/4 tsp salt in a shallow plate or bowl. This dry mix will give a light, crisp crust. If you prefer no coating, skip this step and fry the marinated fish directly.

Heat vegetable oil in a deep frying pan or kadai over medium-high heat to about 180°C (350°F). If you don't have a thermometer, test by dropping a pinch of the flour mix — it should sizzle and rise slowly.

Remove the marinated fish from the fridge. Lightly dust the fish all over with the flour-rice mix, shaking off excess. This helps form a golden crust and prevents sticking.

Carefully lower the fish into the hot oil. Fry 4–6 minutes on the first side without moving it so a crust forms, then gently flip using a flat spatula. Fry another 4–6 minutes until cooked through, golden brown and cooked to an internal temperature of about 60–63°C (140–145°F) for firm fish. For smaller pieces or fillets, reduce frying time accordingly. Total frying time will vary with thickness.

Once cooked, transfer fish to a wire rack or paper towels to drain excess oil. Keep warm while preparing tempering.

In a separate small pan, heat mustard oil until it smokes lightly (if using mustard oil) then reduce heat to medium. If using vegetable oil, just heat until shimmering.

Add mustard seeds and let them crackle. Add fenugreek seeds (if using) and cumin seeds; fry for 10–15 seconds until fragrant. Add slit green chilies and sliced onions. Sauté 3–4 minutes until onions turn translucent and begin to brown at the edges.

Add julienned ginger and chopped tomato. Cook 2–3 minutes until tomato softens. Stir in turmeric, red chili powder, coriander powder and cumin powder; cook 30–45 seconds to bloom the spices.

Add raw mango powder (or lemon juice) and salt. Stir and cook 15–20 seconds. Remove from heat and stir in chopped fresh coriander.

Spoon this hot tempering evenly over the fried ruhi placed on a serving platter. The hot oil and spices will sizzle on the fish and add a bright, tangy aroma.

Garnish with additional coriander leaves and a few extra lemon wedges. Serve hot with steamed rice, rotis or as part of a Bengali-style meal. Leftovers keep in the refrigerator for up to 2 days; reheat gently to retain crispness.