Mithila Maach
Mithila-style fish curry — fresh river fish (rohu or catla) cooked in a thin mustard-paste and yogurt broth with turmeric and panch phoron, a preparation distinct from Bengali fish curries in its use of raw garlic and the drier, more restrained gravy typical of Mithila households.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | fish (preferably Rohu or Katla) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | cumin seeds |
| 2 pieces | bay leaves |
| 2 cups | water |
| 1 cup | tomato, chopped |
| 1 teaspoon | garam masala |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish pieces thoroughly and marinate them with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
- 2 Heat mustard oil in a pan until it smokes lightly. Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
- 3 In the same oil, add cumin seeds and bay leaves. Let them splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Stir in the ginger-garlic paste and cook until the raw smell disappears.
- 6 Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7 Pour in water and bring the mixture to a boil.
- 8 Add the fried fish pieces and let them simmer in the gravy for about 10-15 minutes.
- 9 Sprinkle garam masala and adjust salt as needed.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a little mustard paste to the gravy.