Garhwali Fish Curry

Garhwali Fish Curry

Garhwali Fish Curry

Ganges tributary river fish curry — snow trout (Schizothorax), mahaseer, or golden mahseer from the Alaknanda, Bhagirathi, or Mandakini rivers, cooked in a simple mustard oil gravy with onion, tomato, dried red chilli, and fenugreek seeds. River fish eating is associated with the non-Brahmin Garhwali communities living along the upper Ganges tributaries. The fish has a clean, sweet flavour and the sparse spicing keeps the preparation light.

Cuisines

Garhwali

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

300 grams fresh river fish (such as trout or rohu)
2 tablespoons mustard oil
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon garam masala
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tablespoon ginger-garlic paste
1 cup water
2 tablespoons chopped fresh coriander leaves
— salt to taste

Instructions

  1. 1 Clean the fish thoroughly and cut it into pieces.
  2. 2 Marinate the fish pieces with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
  3. 3 Heat mustard oil in a pan until it starts to smoke lightly.
  4. 4 Add cumin seeds and fenugreek seeds to the hot oil and let them splutter.
  5. 5 Add chopped onions to the pan and sauté until golden brown.
  6. 6 Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
  7. 7 Add chopped tomatoes and cook until they are soft and the oil starts to separate.
  8. 8 Mix in coriander powder, garam masala, and additional salt if needed. Cook for another 2 minutes.
  9. 9 Add the marinated fish pieces to the pan and gently stir to coat them with the masala.
  10. 10 Pour in water and bring the curry to a boil.
  11. 11 Reduce the heat and let it simmer for about 15-20 minutes until the fish is cooked through.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, cook the curry in a traditional brass or copper vessel.