Dogri Fish Curry
Tawi and Chenab river fish curry — freshwater fish from the rivers of Jammu (rohu, mahseer, or carp) cooked in a simple mustard oil-based gravy with onion, tomato, and whole spices. Fish eating is common among Dogra Hindus living along the riverbanks, though the cuisine is more meat-and-dal oriented. The mustard oil gives the fish a pungent, earthy base quite different from coastal fish curries.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fish fillets (preferably freshwater fish) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | cumin seeds |
| 2 | medium onions, finely chopped |
| 2 | green chilies, slit |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | tomato puree |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Clean and cut the fish fillets into medium-sized pieces.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Add fenugreek seeds and cumin seeds, and let them splutter.
- 4 Add the chopped onions and green chilies, sauté until the onions turn golden brown.
- 5 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 6 Mix in turmeric powder, red chili powder, and coriander powder, and cook for a minute.
- 7 Add tomato puree and cook until the oil separates from the masala.
- 8 Pour in water and bring the mixture to a boil.
- 9 Gently add the fish pieces to the curry, ensuring they are submerged.
- 10 Cover and simmer on low heat for 10-15 minutes or until the fish is cooked through.
- 11 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use mustard oil and fresh, locally sourced fish.