Bhapa Rui or Steamed Rohu fish curry is an unbelievably tasty and appetizing Bengali fish curry recipe where we make the gravy with posto shorshe and kancha lonka. The gravy is so tasty that you would want to have it all by itself without worrying about the fishes.

But, it is actually the fishes that make it so tasty and appetizing.

Imagine a smoky gravy with mustard oil floating over the top and some slit green chilies along with a thick posto shorshe gravy! Umm! That's a recipe brilliant recipe, right?

Wait, there is more! Beside Posto and shorshe, there is some coconut. Yup! it brings a beautiful nuttiness in our rohu fish curry recipe.

In my home, we love things which are traditional. Something which has been happening since a long time. Such as this Doi Maach Recipe or Chingri Macher Malai Curry.

Therefore starting something new is always a matter of great concern. So, when I decided to make this recipe, I got weird looks. But, when it was done and finally when they taste it, they were simply blown away by the taste of the gravy.

Jump to:

• What is Bhapa Rui?
• How to make the Steamer at home?
• Why Do I Fry the Fish when I am steaming it?
• How Do I Open the Tiffin Box?
• What are the Ingredients to make Bhapa Rui?
• How does this taste?
• Bhapa Rui or Steamed Rohu Fish Curry

What is Bhapa Rui?

Bhapa means steamed in Bengali. Basically, we marinate our fishes, fry them just for about 1 minute and then transfer them to a tiffin box.

Then we keep the tiffin box in a homemade steamer set up. And that's how you make Bhapa rui or smoked rohu curry.

How to make the Steamer at home?

So, this is how I made the steamer at home. What I did, is that I took a large kadai and then added some water in it. Then I put this to boil and when it was boiling vigorously, I kept the tiffin box with rui maach or rohu fish in it.

Then I covered this kadai or wok with a lid and allowed this to cook for at least 15-20 minutes.

Why Do I Fry the Fish when I am steaming it?

Well, according to me, that's a personal choice. I think when you simply steam the raw fishes you might actually encounter that foul smell. But, when you fry it slightly in hot mustard oil, you sort of diminish that raw fish smell and bring a beautiful fragrance and flavor of pure mustard oil.

How Do I Open the Tiffin Box?

I faced quite a bit of trouble while opening the tiffin box but after a few attempts, I sort of nailed it. Just so that you don't face a similar problem, I will tell you how to open the tiffin box.

So, what you need to do is basically, remove the Kadai from the heat after 15 minutes. Then allow it to cool down for about 30-minutes.

Now take out the tiffin box once the water has cooled down. Use a spoon to carefully open it and it should be done.

What are the Ingredients to make Bhapa Rui?

To make Steamed Rohu you will definitely need rohu fish or rui maach. Besides that, you will need turmeric powder and salt.

Secondly, you will need green chilies, poppy seeds, mustard seeds, and some desiccated coconut. Along with some Jeera Powder, Lal Mirch Powder, and Salt.

How does this taste?

Since it is steamed so there is a smoky fragrance in the recipe. As soon as you take your first bite, the posto shorshe gravy will wow you. The green chilies will make it even better. The nuttiness of the coconut will make it taste so amazing. Since the fishes are lightly fried in mustard oil, there is an appetizing smell all over.