Rohu Curry

Instant Pot Rohu Curry (Soft Bones, Low Fat)

Instant Pot Rohu Curry (Soft Bones, Low Fat)

Bengali · Main Course · Yields 4 servings · Prep 15 min · Cook 60 min · Total 75 min

Bengali-style tomato curry pressure-cooked long enough to soften rohu's fine bones completely — no frying, just 1 teaspoon of oil, and all the calcium stays in the dish. Gluten-free and dairy-free.

Ingredients

  • 1½ lb rohu steaks, about 1 inch thick
  • 1 tsp mustard oil (or any neutral oil)
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1¼ tsp granulated garlic
  • 1 tsp dried ground ginger
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp Kashmiri chili powder (or paprika for mild)
  • 1½ cups crushed or diced tomatoes
  • 1 cup water
  • 1 tsp salt
  • ½ tsp garam masala
  • ¼ cup fresh cilantro, chopped
  • Juice of ½ lemon

Instructions

  1. Rub the fish Pat the rohu steaks dry and rub with half the turmeric and a pinch of the salt. Set aside while you build the base.
  2. Sauté the aromatics Set the Instant Pot to Sauté. Add the mustard oil and cumin seeds; when the seeds sizzle, add the onion and cook 3–4 minutes until softened, adding splashes of water as needed to keep things from sticking instead of more oil.
  3. Build the curry base Add the granulated garlic, dried ginger, remaining turmeric, ground coriander, chili powder, tomatoes, water, and remaining salt. Stir well, scraping the bottom clean so you don't get a burn warning. The dried garlic and ginger go in with the liquid rather than being sautéed — they scorch quickly and only need liquid to rehydrate.
  4. Pressure cook Nestle the fish steaks into the sauce so they're mostly submerged. Lock the lid and cook at HIGH pressure for 35 minutes. This long cook is what softens the bones — don't shortcut it.
  5. Natural release Let the pressure release naturally for at least 15 minutes (full natural release is even better for the bones), then open.
  6. Finish The fish will be very tender and falling apart — stir gently. If the sauce is thin, simmer on Sauté a few minutes to reduce. Stir in the garam masala, cilantro, and lemon juice. Taste a piece with a fine bone to confirm it's soft; if any thick spine bit still resists, pressure cook 10 more minutes.
Notes: Texture is stew-like, not intact steaks — that's the tradeoff for edible bones. Serve over rice, quinoa, or cauliflower rice. Acidic tomato plus the long cook is what breaks the bones down; 35 minutes softens fine bones reliably, and full natural release helps thick spine sections. Total fat is just the 1 tsp oil plus the fish's own (rohu is a fairly lean fish). For brighter flavor, toast and freshly grind 2 tsp whole coriander seeds in place of pre-ground.

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