Naga Fish Curry
River fish from the Doyang, Nandini, or Dikhu rivers — snakehead, catfish, or rohu — simmered with dried red Naga chilli, ginger, garlic, and a piece of dried or smoked fish that doubles the depth. No coconut, no masala; the broth is thin, deeply pungent from the dried chilli and smoked fish, eaten with sticky rice.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably catfish or any freshwater fish) |
| 2 tablespoons | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 3 medium | tomatoes, chopped |
| 2 cups | water |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt or to taste |
| 2 | bay leaves |
| 1 | coriander leaves, chopped for garnish |
Instructions
- 1 Clean the fish thoroughly and cut it into medium-sized pieces.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Add the bay leaves and sauté for a few seconds.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Add the minced garlic and ginger, and sauté for another minute.
- 6 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7 Add turmeric powder, red chili powder, and salt. Mix well.
- 8 Add the fish pieces to the pan and gently stir to coat them with the masala.
- 9 Pour in the water and add the slit green chilies.
- 10 Bring the curry to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the fish is cooked through.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic flavor, use fresh bamboo shoot slices if available. Adjust the spice level by varying the number of green chilies.