Fish & seafood · Freshwater fish
Rohu (carp)
Freshwater carp from South Asian rivers and ponds; the everyday fish for Bengali jhol, kalia and fried fish.
Also called: rui, rui fish, rohu fish, katla, catla, indian carp
Around the world: রুই, rui (bn) · rohu (hi)
A kind of fish
Photo: Wiki Farazi, via Wikimedia Commons (CC0-1.0)
What it is
Labeo rohita, a large silvery carp farmed widely in India and Bangladesh and sold as steaks cut across the body. Katla is a close relative used the same way. The flesh is white, mild and slightly sweet, with some bones.
Labeo rohita
How it’s used
- Fried then simmered in macher jhol
- Cooked in rich kalia gravy
- Fried with turmeric and salt as a side
- Cooked with mustard paste
Characteristics
- Taste
- Mild, sweet freshwater flavour.
- Texture
- Firm, flaky white flesh.
- Sold as
- fresh, frozen
- Cooking uses
- Commonly cooked, Suitable for frying
- Common in
- Bengali, Bangladeshi, Indian
Storage
Frozen. Cook fresh steaks the same day; frozen steaks keep for 3 months.
Diet, allergens and safety
Contains Fish.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Watch for bones when eating.
Nutrition per 100 g
- Energy
- 127 kcal
- Protein
- 17.83 g
- Carbohydrate
- 0 g
- Fat
- 5.6 g
- Fibre
- 0 g
- Sugars
- 0 g
USDA FoodData Central: Fish, carp, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
Related ingredients
Recipes with rohu (carp)
Macher jhol
Bengali · 50 min · 377 kcal