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ROUHI/KATOL রুই/কাতল মাছ

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ROUHI (Rui) and KATOL (Katla) are types of freshwater fish commonly used in Bengali cuisine. Both are renowned for their tender, flaky texture and mild flavor. In Bengali cooking, they are often prepared in a spicy and aromatic curry known as “Macher Jhol” or fish curry. This dish is typically made with a variety of spices, including turmeric, cumin, coriander, and sometimes garam masala, and is cooked with onions, tomatoes, and sometimes potatoes. The curry is known for its vibrant flavor and is usually enjoyed with steamed rice.

ROUHI/KATOL রুই/কাতল মাছ are two prominent varieties of freshwater fish that are staples in Bengali cuisine. Their tender, flaky texture and mild flavor make them perfect for absorbing the rich and aromatic spices typical of Bengali cooking. ROUHI is known for its soft, succulent flesh and slightly sweet taste, while KATOL is appreciated for its larger size and slightly stronger flavor. Together, these fish are often featured in a classic Bengali dish known as “Macher Jhol,” a spicy, savory fish curry that embodies the essence of Bengali home cooking

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