Rohu Recipes: Lahori Fried Fish, Ghar Wala Salan and Baked Rahu

There is a reason Rohu is the fish of Pakistani winters. Its mild, slightly sweet flesh is a blank canvas for spice, and the bone-in slices stay wonderfully juicy inside a crisp, red besan coat. Fried at a roadside stall in Lahore or at home on a Sunday, it is pure comfort. Below are three ways to cook Rohu (Rahu): the classic Lahori fried fish, a ghar wala (home-style) salan, and a lighter oven-baked version that keeps the flavour with far less oil.

First Step for Every Recipe: The Rohu Wash

Freshwater carp can carry a mild earthy smell. Pakistani cooks traditionally remove it with a quick pre-wash, and it makes a real difference:

1. Place the cleaned slices or boneless pieces in a bowl.
2. Rub with 1 tsp salt and 2 tbsp vinegar or lemon juice. Some cooks also use 2 tbsp besan as a gentle scrub.
3. Leave for 10 minutes in the fridge, then rinse thoroughly under cold water.
4. Pat completely dry with kitchen paper.

Use a separate board for raw fish and keep the fish chilled until you cook it.

Recipe 1: Lahori Fried Fish (Rohu)

The famous Lahori style relies on besan, ajwain and plenty of red chilli, fried on medium heat until deep golden. Bone-in slices are traditional; boneless fingers work for children.

Serves: 4  |  Prep: 20 minutes plus 30 minutes marinating  |  Cook: about 6–8 minutes per batch

Ingredients

• About 1 kg Rohu slices, washed and dried
• 1 tbsp ginger-garlic paste
• Juice of 1 lemon
• 1 tsp salt
• 1 cup gram flour (besan)
• 2 tbsp rice flour, for extra crispness
• 1½ tsp red chilli powder
• 1 tsp crushed red chilli
• 1 tsp ajwain (carom seeds)
• 1 tsp roasted and crushed cumin
• 1 tsp crushed coriander seeds
• ½ tsp turmeric
• ½ tsp garam masala
• An egg, optional, for a richer batter
• Water as needed
• Oil for deep frying
• Chaat masala, lemon wedges, sliced onion and green chutney to serve

Method

1. Rub the fish with ginger-garlic paste, lemon juice and half the salt. Refrigerate for 15 minutes.
2. In a bowl, mix besan, rice flour, all the spices, the ajwain and the remaining salt.
3. Add the egg if using, then water a little at a time, to make a thick batter that coats the back of a spoon.
4. Coat each slice thoroughly, pressing batter into the surface. Return to the fridge for another 15 minutes so the coating sets.
5. Heat oil in a deep karahi to medium-hot. A drop of batter should rise steadily with bubbles, not burn instantly.
6. Fry a few slices at a time for 6–8 minutes, turning once or twice, until deep golden and crisp and the flesh near the bone is opaque.
7. Drain on a rack or kitchen paper. Sprinkle with chaat masala and serve hot with lemon, onions and green chutney.

Tip: If slices are thick, lower the heat slightly and fry a minute longer. The goal is a cooked centre and a coating that is golden-red, not dark brown.

Recipe 2: Ghar Wala Rohu Salan

This is the everyday fish curry of many Punjabi homes: lightly fried Rohu slices simmered briefly in an onion-tomato gravy. Frying first helps the soft flesh hold together.

Serves: 4  |  Prep: 20 minutes  |  Cook: about 35 minutes

Ingredients

• About 1 kg Rohu slices, washed and dried
• ½ tsp turmeric, ½ tsp red chilli powder and ½ tsp salt for coating
• Oil for shallow frying, plus 4 tbsp for the gravy
• ½ tsp fenugreek seeds (methi dana) and ½ tsp nigella seeds (kalonji)
• 2 medium onions, finely chopped or grated
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, pureed
• 2 tbsp plain yoghurt, whisked
• 1 tsp red chilli powder, ½ tsp turmeric, 1½ tsp ground coriander
• Salt to taste
• 2–3 green chillies, slit
• ½ tsp garam masala and fresh coriander to finish

Method

1. Rub the fish with turmeric, chilli and salt. Shallow-fry for 2–3 minutes per side until lightly golden. Set aside.
2. In a wide pan, heat 4 tbsp oil. Add fenugreek and nigella seeds and let them sizzle for a few seconds, taking care not to burn the fenugreek.
3. Add onions and cook until deep golden brown – this gives the salan its colour and sweetness.
4. Add ginger-garlic paste and cook for a minute, then the tomato puree and powdered spices. Cook until the masala thickens and oil rises to the surface.
5. Lower the heat and stir in the yoghurt gradually. Cook for 2–3 minutes.
6. Add 1½–2 cups hot water and simmer for 5 minutes to make a medium-thin gravy. Adjust salt.
7. Slide in the fried fish and green chillies. Simmer gently, uncovered, for 6–8 minutes, spooning gravy over the pieces rather than stirring.
8. Sprinkle with garam masala and coriander. Rest for 5 minutes and serve with plain rice or roti.

Tip: If you love the traditional flavour, ask for the head when ordering and simmer it in the gravy for richer depth.

Recipe 3 (Lighter): Oven-Baked Masala Rahu

All the spice of a Lahori fry, baked on a rack with just a brush of oil. Boneless fillet or thick slices both work.

Serves: 4  |  Prep: 15 minutes plus 30 minutes marinating  |  Cook: about 20–25 minutes

Ingredients

• About 750 g – 1 kg Rohu boneless fillet or thick slices, washed and dried
• ½ cup thick yoghurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp ajwain
• 1 tsp roasted cumin powder
• ½ tsp turmeric
• Juice of 1 lemon
• 2 tbsp besan, dry-roasted in a pan until fragrant
• 1 tbsp oil
• Salt to taste

Method

1. Mix the yoghurt, spices, lemon juice, roasted besan and salt into a thick paste.
2. Coat the fish evenly and marinate in the fridge for 30 minutes.
3. Preheat the oven to about 200 °C. Line a tray with foil and set a greased rack on top.
4. Arrange the fish on the rack and brush the tops lightly with oil.
5. Bake for 20–25 minutes, turning once halfway, until the coating is set and lightly charred at the edges and the fish flakes easily. Finish under the grill for 2 minutes for extra colour.
6. Serve with mint raita and a fresh salad.

Tip: Roasting the besan removes its raw taste and helps the coating cling without deep frying.

Serving Suggestions

• Green chutney, imli chutney and sliced onions with fried fish
• Plain boiled rice or tandoori roti with salan
• Raita, kachumber and lemon with the baked version
• A hot cup of chai after a winter fish fry

For a Lahori fry with fewer fine bones, many families also use the sea fish Mushka (Croaker), or Tilapia from our Freshwater Fish range.

Fry Season Starts at Home

Lahori fried fish, a comforting salan or a lighter baked dish – Rohu adapts to all of them. Start with a good wash, keep the heat moderate, and let the spices do the work. Order Rohu from FishMart in slices or boneless cuts, and see our Rohu storage and cleaning guide to keep it at its best.

Frequently asked questions

Why is ajwain used in Lahori fish?

Ajwain (carom seeds) gives Lahori fried fish its signature aroma and pairs well with the mild flavour of Rohu. It is a defining ingredient of the style.

Should I fry Rohu before adding it to salan?

Yes, lightly frying the slices first helps the soft flesh hold together in the gravy and adds flavour.

Why is my besan coating falling off?

The fish may have been wet or the batter too thin. Dry the fish well, use a thick batter and chill the coated pieces for 15 minutes before frying.

Can I air fry Lahori-style Rohu?

Yes. Use a thick marinade rather than a runny batter, brush with a little oil and air fry until crisp, turning halfway, and until the flesh is opaque near the bone.