If you love fish curry, you might have many questions about how to make it tasty, rich, and flavorful. The type of fish you choose, the spices you use, and even small things like adding ghee or vinegar can make a big difference. Some people like their curry thick, while others enjoy a lighter gravy. If your curry turns out too spicy or bitter, don’t worry—there are simple ways to fix it! Whether you’re making a traditional Indian fish curry or trying something new, using fresh ingredients and the right cooking techniques will always give the best results. Let’s explore the secrets to making the perfect fish curry at home! 😋
Ingredients
| Ingredients | 500g Fish | 1kg Fish | 2kg Fish |
|---|---|---|---|
| Rohu Fish (Pieces) | 3 Pieces | 6 Pieces | 12 Pieces |
| Salt | 1 ¾ tsp | 3 ½ tsp | 7 tsp |
| Turmeric Powder | 1 ½ tsp | 3 tsp | 6 tsp |
| Chilli Powder | 1 tsp | 2 tsp | 4 tsp |
| Oil | ½ tbsp | 1 tbsp | 2 tbsp |
| Garlic | 5 cloves | 10 cloves | 20 cloves |
| Green Chillies | 1 | 2 | 4 |
| Mustard Seeds | ½ tbsp | 1 tbsp | 2 tbsp |
| Black Peppercorns | ½ tsp | 1 tsp | 2 tsp |
| Cumin Seeds | ½ tsp | 1 tsp | 2 tsp |
| Whole Red Chillies | 1 | 2 | 4 |
| Fenugreek Seeds | ½ tsp | 1 tsp | 2 tsp |
| Tomatoes (Chopped) | ¼ cup | ½ cup | 1 cup |
| Mustard Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Bay Leaves | 1 | 2 | 4 |
| Water | ¼ cup | ½ cup | 1 cup |
| Garam Masala | ½ tsp | 1 tsp | 2 tsp |
| Coriander Leaves | 1 tsp | 2 tsp | 4 tsp |
How to make
Marinate the Fish
Take the rohu fish pieces in a bowl and add salt, turmeric powder, chili powder, and oil. Mix everything well using your hands, making sure the fish is fully coated. Let it rest for 15 minutes to absorb the flavors.
Prepare the Spice Paste
In a grinder, add garlic, green chilies, mustard seeds, black peppercorns, cumin seeds, whole red chilies, and fenugreek seeds. Also, add a little turmeric powder, salt, and chopped tomatoes. Grind everything into a smooth paste.
Fry the Fish
Heat mustard oil in a pan. Add the marinated fish and fry until golden brown. Take the fish out and set it aside.
Cook the Masala
In the same pan, add bay leaves and the spice paste. Sauté for a few minutes, then add a little salt to balance the flavors.
Simmer the Curry
Now, put the fried fish into the pan and mix it well with the spices. Add some water and let it cook on low heat for 5-10 minutes so the flavors blend perfectly.
Final Touch
Finally, sprinkle garam masala and fresh coriander leaves into the curry. Stir it well, then switch off the heat.
Serve and Enjoy!
Serve your hot and flavorful Bihari Fish Curry with rice or roti. Enjoy! 😋
History of Bihari Fish Curry
Traditional Roots of Bihari Cuisine
Bihar has a long and rich food culture, deeply connected to its rivers, farmlands, and local spices. Since Bihar is home to rivers like the Ganga, Kosi, and Gandak, fish has always been an important part of the diet, especially in regions near these water bodies. Bihari Fish Curry is a dish that comes from the heart of Bihar, where fresh fish is cooked with bold spices, mustard oil, and aromatic ingredients.
The Influence of Mustard and Spices
One of the key features of Bihari Fish Curry is the use of mustard seeds, mustard oil, and fenugreek seeds. These ingredients give the dish its strong, slightly pungent, and earthy flavor. Mustard has been a part of Bihari cooking for centuries, as Bihar is one of India’s largest producers of mustard. The people of Bihar prefer using mustard oil for cooking because it enhances the taste and gives a unique aroma to dishes.
Kitchens of the Bihari Community
In traditional Bihari homes, fish curry is a weekend special or a dish made during festivals and family gatherings. The recipe is often passed down from generation to generation, with each family adding its own touch. Some prefer a spicy version, while others cook a more mild and tangy version by adding tomatoes or a little tamarind.
Connection to Fishing Communities
The dish is also deeply linked to Bihar’s fishing communities, who have been catching and cooking fresh river fish for centuries. They developed techniques to enhance the flavor, such as marinating fish with turmeric and salt before cooking. This not only improves the taste but also removes any unwanted fishy smell.
Modern-Day Popularity
Today, Bihari Fish Curry is not just loved in Bihar but is also enjoyed across India. Many people who move to cities still crave this homely dish and prepare it using locally available fish. Restaurants serving Bihari cuisine have also added this dish to their menus, making it popular among seafood lovers.
Why Bihari Fish Curry Stands Out
Unlike other fish curries from India, which may use coconut milk or yogurt, Bihari Fish Curry sticks to simple, earthy flavors. The combination of garlic, mustard, and whole spices creates a rich, bold taste that makes it different from Bengali or South Indian fish curries.
A Taste of Bihar in Every Bite
Bihari Fish Curry is more than just food—it’s a part of Bihar’s culture and heritage. Whether cooked in a clay pot in villages or in a modern kitchen in cities, the authentic flavors remain the same. Every bite of this dish reminds people of home, family, and the age-old traditions of Bihar.
FAQ’s
Which fish is best for fish curry?
The best fish for curry is rohu, catla, surmai (kingfish), pomfret, or tilapia. These fish have firm meat that doesn’t break easily while cooking.
Which fish curry is famous in India?
India has many famous fish curries! Goan fish curry, Bengali macher jhol, Kerala fish curry, Malvani fish curry, and Bihari fish curry are some of the most loved ones.
How to remove bitterness from fish curry?
If your fish curry tastes bitter, add a little sugar, lemon juice, or more tomatoes. This helps balance the flavors. Also, make sure your spices are not burnt, as burnt spices can cause bitterness.
What sets fish curry apart from fish masala?
Fish curry has a thin, flavorful gravy, while fish masala is thicker and drier. Fish curry is usually eaten with rice, while fish masala goes well with roti or naan.
How to make tasty fish curry?
To make tasty fish curry, use fresh fish, mustard oil, and the right spices like cumin, coriander, turmeric, and red chili. Slow cooking also makes the curry rich in flavor.
Which fish is mostly eaten in India?
Rohu, catla, hilsa, surmai (kingfish), and pomfret are the most commonly eaten fish in India.
What spices to use in fish curry?
The best spices for fish curry are turmeric, cumin, coriander, mustard seeds, fenugreek, black pepper, red chili, and garam masala.
What makes curry taste better?
Adding fresh spices, slow cooking, mustard oil, and a bit of lemon juice can make curry taste much better.
Can we add ghee in fish curry?
It’s better to use mustard oil or coconut oil for fish curry, but if you like, you can add a little ghee at the end for extra flavor.
Can we add vinegar in fish curry?
Yes, adding vinegar can give a slight tangy taste and help balance the flavors. It also removes any fishy smell.
How do you reduce Mirchi in fish curry?
If your curry is too spicy, add coconut milk, yogurt, sugar, or a little lemon juice to balance the heat.
How do you thicken fish curry?
To make fish curry thicker, you can add coconut milk, mashed potatoes, gram flour (besan), or cashew paste. Cooking it on low flame for a longer time also helps.
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