Jharkhand Fish Curry
Freshwater fish — rohu, catla, or small river fish from the Subarnarekha, Damodar, or Koel rivers — cooked in a thin, sharp mustard oil-based gravy with green chillies, turmeric, onion, and tomato. The tribal fish curry is straightforward and bright, with the mustard oil and green chilli defining its flavour rather than any elaborate masala.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Build a full meal around Jharkhand Fish Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
300 grams | Fish , fresh, Rohu or Catla |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , seeds |
|
2 | Bay Leaf |
|
1 teaspoon | Ginger-garlic paste |
|
2 | Onion , medium, finely chopped |
|
2 | Tomato , medium, pureed |
|
2 | Green Chili , slit |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Clean and cut the fish into pieces. Marinate with half the turmeric powder, salt, and a little mustard oil. Set aside for 10 minutes.
- 2 Heat mustard oil in a pan until it reaches smoking point. Reduce the heat and fry the marinated fish pieces until golden brown. Remove and set aside.
- 3 In the same oil, add cumin seeds and bay leaves. Let them splutter.
- 4 Add finely chopped onions and sauté until golden brown.
- 5 Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- 6 Add tomato puree, remaining turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
- 7 Add green chilies and water. Bring the mixture to a boil.
- 8 Gently add the fried fish pieces to the curry. Cover and simmer for 10-15 minutes on low heat.
- 9 Garnish with fresh coriander leaves and serve hot with steamed rice.
Tips
For an authentic flavor, use mustard oil and fresh spices. Adjust the chili according to your spice preference.