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
Build a full meal around Dogri Fish Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
300 grams | Fish Fillet , preferably freshwater fish |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Onion , medium, finely chopped |
|
2 | Green Chili , 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 | Cilantro , 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.