Meghalayan Fish Curry

Meghalayan Fish Curry

Meghalayan Fish Curry

River fish from the Umiam reservoir or Simsang river — catfish, rohu, or local carp — simmered in a clean broth of tomatoes, ginger, turmeric, and dried chilli without coconut or heavy masala. The cooking philosophy of the Khasi hills: minimal spice, the fish carries the dish, the broth is drunk alongside rice.

Cuisines

Meghalayan

Best for

Lunch Dinner

Build a full meal around Meghalayan Fish Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Fish 300 grams Fish , fresh, preferably Rohu or Catla
mustard oil 1 tablespoon Mustard oil
Onion 1 medium Onion , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , grated
Tomato 2 medium Tomato , chopped
water 2 cups Water
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
Cumin 1 teaspoon Cumin , powder
Fenugreek Seed 1 teaspoon Fenugreek Seed
salt — Salt , to taste
Cilantro 1 handful Cilantro , chopped

Instructions

  1. 1 Clean the fish and cut it into medium-sized pieces.
  2. 2 Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
  3. 3 Heat mustard oil in a pan until it starts to smoke. Reduce the heat.
  4. 4 Fry the marinated fish pieces until they are golden brown on both sides. Remove and set aside.
  5. 5 In the same pan, add fenugreek seeds and let them splutter.
  6. 6 Add the chopped onions and sauté until golden brown.
  7. 7 Add garlic and ginger, and sauté for another minute.
  8. 8 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  9. 9 Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
  10. 10 Pour in the water and bring it to a boil.
  11. 11 Gently add the fried fish pieces to the curry.
  12. 12 Simmer on low heat for about 15 minutes, allowing the fish to absorb the flavors.
  13. 13 Adjust salt to taste.
  14. 14 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, use fresh fish from local sources and adjust spices according to your preference.