Rohu and Katla Fish in Trivandrum

 

Fried Rohu 

Rohu Fish at Go Fish, Kumarapuram

Rohu and Katla, though originally more popular in eastern and northern India, are increasingly gaining popularity in Trivandrum and across Kerala, especially among people looking for affordable and easily available freshwater fish options. I first tasted this fish in Bangalore, where we fried it. So, when I Ruby got this fish from her home town, I made similar fish fry.

Here's a brief insight into why and how these two fish varieties are making their way into Kerala’s food culture:

Rohu & Katla in Trivandrum and Kerala – Growing Popularity Explained 

 1. Availability & Price

Both Rohu and Katla are widely available in Kerala now, especially through fish stalls, supermarkets, and mobile fish vendors.

They are cheaper than traditional marine fish, making them attractive for regular cooking.

2. Freshwater Fish Demand is Rising

With fluctuating sea fish prices and availability, freshwater fish like Rohu and Katla are now more in demand, especially in urban areas like Trivandrum, Kochi, and Thrissur.

 3. More Acceptance Across Communities

Earlier, these fish were seen mostly in Bengali or North Indian kitchens in Kerala.

Now, more Keralites are experimenting with rohu/katla in traditional Kerala-style fish curries using coconut, kudampuli (tamarind), and spices. I would still prefer frying rohu with lots of pepper or green chilies to subdue the clayish smell. 

4. Supply from local farms in Trivandrum

With the steady demand, more fish farms have started in and around Trivandrum. Apart from these, these fishes are being brought Andhra Pradesh fish farms.

The consistency in supply makes it a reliable alternative when sea fish is expensive or unavailable.

5. Restaurant Menus & Canteens

Many local restaurants and office canteens in Trivandrum now serve Rohu/Katla fish curry meals as a budget-friendly option.

This is slowly introducing these fish to people who may not have tried them before.

Rohu vs. Katla – What's the Difference?

Feature Rohu (Labeo rohita) Katla (Catla catla)

Family Carp family (Cyprinidae) Carp family (Cyprinidae)

Body Shape Slender and elongated body Broad, deep body with a large head

Head Size Smaller head compared to body Very large head and broader forehead

Taste Mild, slightly sweet taste Stronger taste, richer flavour

Texture of Flesh Soft, lean flesh with fewer bones Firm flesh with more fat content, especially near the head

Popular Dishes  Kerala fish curry Head curry (macher matha), fish stew, thick gravies

Feeding Habit Bottom feeder – eats aquatic plants & debris Surface feeder – feeds on plankton

 Quick Way to Tell the Difference at the Fish Stall:

• Look at the head – Katla’s is visibly larger.
• Body shape – Rohu is longer and slimmer.
• Ask for “matha” (head) – If someone wants rich, fatty head pieces, they usually prefer Katla.
• Meat texture – Rohu’s is lighter and often preferred for shallow fry.