Chhattisgarhi Mahi Curry
River fish curry — freshwater fish from the Mahanadi, Sheonath, or Son river systems cooked in a mustard oil and tamarind-based broth with tomato, green chilli, and whole spices. Simpler than coastal fish curries, relying on the sweetness of river fish and the tang of tamarind.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | fresh fish fillets |
| 1 cup | yogurt |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 2 | green chilies, slit |
| 1 | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 cups | water |
| — | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish fillets and cut them into medium-sized pieces.
- 2 In a bowl, mix yogurt, turmeric powder, red chili powder, coriander powder, and salt. Marinate the fish pieces in this mixture for 15 minutes.
- 3 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 4 Add cumin seeds, mustard seeds, and fenugreek seeds to the oil. Let them splutter.
- 5 Add the chopped onion and sauté until golden brown.
- 6 Add ginger-garlic paste and green chilies, and sauté for another 2 minutes.
- 7 Add the marinated fish pieces along with the marinade to the pan.
- 8 Gently stir and cook for 5-7 minutes on medium heat.
- 9 Add water to the pan, stir well, and bring it to a boil.
- 10 Reduce the heat and let the curry simmer for 10-15 minutes, or until the fish is cooked through and the flavors are well combined.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use mustard oil as it enhances the flavor of the curry.