Fish curry[Mithila style]


Rohu fish cooked in mustard and garlic paste savoured in the Mithilanchal region of Bihar.

Fish is one of the most important items among the non-veg eating people of the region of Mithilanchal in Bihar.Here you will find a recipe using the Rohu fish in mustard paste which again is an essential ingredient of Mithila cuisine


INGREDIENTS:1. 1kg Rohu fish[cleaned and cut into pieces]

2.Mustard oil to deep fry the pieces of fish.

3.Salt,turmeric powder,fenugreek seeds[1/2tbs],cumin seeds[1/2tbs],2bay leaves,2-3 red chillies,,2 small onions,2 tomatoes,1tbs garam masala powder,red chilli powder[1tbs],50gm mustard grinded to a fine paste,2bulbs of garlic grinded to a paste




PROCEDURE:The first step is to deep fry the fish pieces putting about 4-5 at one go in the skillet.Care should be taken while frying the head part since it may burst mildly and burn you if you are too near to the area.

Then,using about 50-75ml of the left oil as base fry fenugreek seeds along with garlic paste and keep aside.Then put the cumin seeds along with the red chillies and bay leaves and allow to crackle to give out a deep brown colour and strong aroma.After that put in the finely chopped onions and fry till it turns soft and pink.Then add mustard paste,finely chopped tomatoes,salt,turmeric,chilli powder and garam masala and saute till the oil starts leaving the mixture and the pungent aroma of the mustard changes to a more moderate one.Then,add about a glass of water stirring it continuously so that the spices do not form lumps.Add the fried fish pieces and cook in it for about 10minutes on medium heat.Just take care of the consistency,it should neither be too watery nor too thick.Add the fried garlic paste and fenugreek seeds to the cooked curry and cover it so that the distinct aroma is transferred to the curry.

Relish the regional delicacy with plain rice and you will savour the taste for life.


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