Bihari fish curry
Bihari fish curry, from above
Non vegBihar

Bihari fish curry

River fish in a sharp mustard and mustard oil gravy. Bold, pungent and perfect with rice.

45 minTime
33 gProtein each
hotSpice
From the Ganga plains2 chapters · 1 min read

Make it your way

Grandma's wayRohu, mustard paste, mustard oil. Bihar on a plate.
The original
385kcalsame
33 gproteinsame
3 gfibresame
45minutessame

Classic Bihari fish curry.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish600 g rohu or any river fish, in steaks
Turmeric (ground turmeric)1 tsp
Saltto taste
Mustard oil4 tbsp
Mustard paste2 tbsp
Onion1 large, ground
Garlic6 cloves, ground
Ginger2.5 cm, ground
Tomato2 medium, chopped
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)2 tsp
Cumin powder (ground cumin)1 tsp
Green chilli2, slit
Water1¼ cups
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Rub the fish with turmeric and salt and rest 15 minutes.
  2. 2Heat mustard oil until it smokes. Fry the fish 2 minutes a side until lightly golden. Set aside.
  3. 3In the same oil, fry the onion, garlic and ginger paste until golden. Add tomatoes and powders and cook until oil separates.
  4. 4Stir in the mustard paste and water, add green chillies and simmer 3 minutes. Slide in the fish and simmer 5 minutes, spooning gravy over.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Bihari fish curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sattu paratha45 min
Bread or rice Dal bhari puri60 min
On the side Lal saag15 min
On the side Bihari aloo bhujia25 min
To drink Sattu sharbat10 min
Something sweet Rasiya50 min
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