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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably Rohu or Catla) |
| 1 tablespoon | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 medium | tomatoes, chopped |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | fenugreek seeds |
| — | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish and cut it into medium-sized pieces.
- 2 Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
- 3 Heat mustard oil in a pan until it starts to smoke. Reduce the heat.
- 4 Fry the marinated fish pieces until they are golden brown on both sides. Remove and set aside.
- 5 In the same pan, add fenugreek seeds and let them splutter.
- 6 Add the chopped onions and sauté until golden brown.
- 7 Add garlic and ginger, and sauté for another minute.
- 8 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
- 9 Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
- 10 Pour in the water and bring it to a boil.
- 11 Gently add the fried fish pieces to the curry.
- 12 Simmer on low heat for about 15 minutes, allowing the fish to absorb the flavors.
- 13 Adjust salt to taste.
- 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.