Mizo Fish Curry
Fresh river fish from the Tlawng or Tuivawl rivers — catfish, snakehead, or local carp — simmered with tomatoes, ginger, garlic, and a little turmeric in a thin, clean broth. Mizo fish preparations use no masala or coconut; the fish is the only flavour and the broth doubles as a drinking soup.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably river fish) |
| 2 tablespoons | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 medium | tomatoes, chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | water |
| — | salt to taste |
| 2 | green chilies, slit |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish and cut it into medium-sized pieces.
- 2 Heat mustard oil in a pan until it begins to smoke slightly, then reduce the heat.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Add minced garlic and ginger, and sauté for another minute until fragrant.
- 5 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 6 Stir in turmeric powder, red chili powder, and coriander powder, and cook for another 2 minutes.
- 7 Add the fish pieces and gently coat them with the spice mixture.
- 8 Pour in the water and bring the curry to a simmer.
- 9 Add salt to taste and the slit green chilies.
- 10 Cover and cook on low heat for about 15-20 minutes until the fish is cooked through.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use fresh river fish and adjust the spice levels according to your preference.