River Fish Curry
Fresh river fish simmered with green chillies, ginger, turmeric, and wild herbs in a light, clear gravy — a daily protein staple in riverine communities.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | river fish, cleaned and cut into pieces |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1 cup | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 cups | water |
| 2 | green chilies, slit |
| 1 bunch | fresh coriander leaves, chopped |
Instructions
- 1 Marinate the fish pieces with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
- 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Add minced garlic and ginger, and sauté for another 2 minutes.
- 5 Add coriander powder and mix well.
- 6 Add the marinated fish pieces and cook for 5 minutes on each side.
- 7 Pour in water and bring to a boil.
- 8 Add slit green chilies and simmer for 15-20 minutes until the fish is cooked through and the curry thickens.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use freshly ground spices and adjust the chili level to your preference.