What textural characteristic defines Rui fish (Rohu) when prepared in a simple Jhol?
Answer
Its flesh possesses a satisfying firmness and density, allowing the pieces to hold their shape well.
Rui fish, or Rohu (*Labeo rohita*), is often described as the workhorse of the Bengali kitchen due to its physical properties when cooked. The key attribute is its satisfying firmness and density. When simmered in the thin, flavorful broth alongside vegetables like potatoes, the pieces maintain their structural integrity. This characteristic makes it highly desirable because it ensures a sturdy bite, meaning the fish chunk remains a distinct centerpiece rather than dissolving into the gravy, which is especially practical if the curry is prepared ahead of time and reheated later.
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