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29 August, 2013

Fish Curry : Bihari Way

Comments : 34 Posted in : Non-Veg Bihari way on by : Sonali Tags: , , , , ,

While growing up…I never imagined buying Fish from a well stocked Shop which actually have different varieties. I remember..My Uncle getting up early in the morning and going to river..so that he may buy best fish from the Fishermen. Most of the days, he did nt had a choice. We might have expressed of eating big fish like “Rohu” / “Boaari” / “Bhokura”& he would come home with a bunch of tiny fishes…called “chhotki machchri” / “Bachwa”.

In Rainy Seasons…We love to eat “Gaincha” as its available in plenty. Its easy to eat for people who are afraid of eating fish because of its fishbone (kaanta). Its very healthy too but unfortunately almost impossible to get away from Bihar /UP.
While studying here n there…mostly I have been away from home. Eating Fish was a delicacy I enjoyed whenever I used to visit home. I never had the courage to cook fish on my own.
Last year,when I moved to Bangalore..I tried cooking on repeatative request of family/friend.
Since then….I have cooked sevearl times.
This sunday was no different. Friends dropped by for Lunch. Menu was Fish Curry. While Cooking..I thought..its time..I share this recipe with u guys.
 U will Need: 1 kg Rohu Fish, 100gm peeli sarso (yellow mustard seeds), 5 medium garlic bulb, 4 dry red chilli, 2 tspn of panchfodan, 3 medium sized tomato, 5 tspn of turmeric powder, 2 tbspn of red chilli powder, salt, 150-200 gms of mustard oil. Also two n a half hour of ur time.
 
Put all the pieces of Fish in a large bowl. Add 2 tbspn of salt. Hold the bowl with both hands n  give small bounce to the bowl so that salt mixes well with the pieces. Now place the bowl under water n wash it twice.
Peel off the garlic cloves n make a paste of it.
 
Take 2-3 tbspn of garlic paste n keep it separate. Add Sarso to the rest of the paste. Grind it in Grinder for a minute. Add 3-4 tbspn of water n leave for 2 minutes. Again gring it for 3-4 minutes. By now u will have a fine paste.
Add 2-3 tbspn of garlic paste to the fish. Also add 2 tspn of turmeric powder. Mix it so that the fish pieces are smothered by the garlic-turmeric paste.

 

 

Heat an aluminium thick-bottomed pan/Kadahi on sim for a minute. Add oil. heat for another minute. Keep the flame in between medium to high. Now deep fry the Fish pieces. U may like to taste the fried fish. Its absoulte yummy n kind of tradition in my home to eat few pieces with /without salt.

 
For Gravy: Do not throw the remaining oil…no matter,what color it has turned to. Add some oil if necessary. Break each chilli in two pieces. Add panchfodan & Red chilli to heated oil. Add mustard-garlic paste. Add turmeric powder. Add chilli powder. Now saute on medium flame till oil separates (preferably 12-14 minutes). Add long-sliced tomatoes. Cook for another minute. Add warm water. Let it come to a boil. After five minutes,Add salt. Turn the flame to low. Add fried fish pieces to the curry. Cook for another 5-8 minutes.
 
Best served with Plain  Boiled Rice.
 
Tip of the Day: U need time n ur full attention for this.  Using salt while cleaning/washing Raw fish will help u to get rid of the smell from kitchen/House. Heating the pan properly will make sure fish do not stick while frying.,though u cant stop a little spluttering of oil while frying. Mustad-garlic paste should be very fine to have a good yummy gravy. Fish will absob the gravy. So while adding water, keep that in mind.
 If u dont want Tomatoes, u may add 2 dry spicy home made mango pickle. 
 
P.S.: If u have any confusion/query,reach out to me.

34s COMMENTS

34 thoughts on : Fish Curry : Bihari Way

  • April 5, 2014 at 4:44 am

    This takes me back to my childhood days when my mother would cook on coal fire and would be rewarded with the first or second fried piece before the rest were put to simmer in the gravy

    • April 13, 2014 at 3:53 pm

      🙂 gingerknot. glad u stopped by.. I still get those rewards when mummy is around…:) 🙂

  • June 19, 2014 at 9:23 am

    Times once gone…[it] never comes back again, unless, you get to read a writing like yours. I truly like your article and this take me back to 80's and 90's when my mom use to feast me few peices from the first fry.

    • April 11, 2015 at 2:18 pm

      Thanks,
      I know what u mean.. I still eat the fried pieces with a little salt on a newspaper; when mummy is cooking.. 🙂

  • Anonymous
    July 12, 2014 at 4:19 pm

    This is almost exactly how we make it. Never thought I'd find it so well documented ever. Thanks!

    • April 11, 2015 at 2:19 pm

      Thank you for stopping by…:)

  • Anonymous
    August 23, 2014 at 11:13 pm

    Thanks for your bihari recipes! They remind me of my childhood days. I live in London and crave for dishes made the bihari way!

    • April 11, 2015 at 2:20 pm

      Thanks. Hope my writing helped you.

  • February 1, 2015 at 7:35 am

    cooked your way… have some visitor at home,licking their fingers.. thanks for sharing

    • February 1, 2015 at 1:50 pm

      Thanks… enjoy ur meal… 🙂

  • Anonymous
    April 10, 2015 at 2:48 pm

    i dont know how to thank you for this, an excellent work,

    • April 11, 2015 at 2:21 pm

      Thanks.. Hope it helps when you cook..

  • Anonymous
    May 5, 2015 at 10:39 am

    Hi, is there a substiture to the mustard oil ? which other oil would be equally good? please recommend

  • May 5, 2015 at 2:52 pm

    Dear Anonymous, Yeah Sure. you can cook it in a cooking oil of your choice. I know few friends of mine who does that. Do tell how did it turn out. Hope you get this response in time… 🙂 Happy eating.

  • Anonymous
    June 17, 2015 at 1:50 am

    This is very similar to what my neighbour makes. But she uses "ek kaanta" fish. Have you heard of that one? Do you know another name for it, either in Hindi, English or Bengali?

    -A

    • December 29, 2015 at 3:28 am

      Hi, I could nt find the other name for the fish you mentioned, but I guess it's the same as what we call " gaincha". I have shared the pic in my another fish curry post. Hope that helps.

    • K~
      January 22, 2016 at 5:13 am

      What's that other post? Can you please post the link?

  • August 10, 2015 at 12:18 am

    Hi,
    Thank you so much for posting this recipe. I made this using catfish and it has turned out really well. I've never been able to make fish in Indian style. I stick to baking the fish. My dad will not eat fish that is baked. He prefers this fish and I can see why.

    • December 29, 2015 at 3:32 am

      Thanks.. 🙂 I am so glad it worked for you.. Seems your dad is like us who grew up eating in these manner. My pleasure… 🙂

  • October 22, 2015 at 8:58 am

    add 2tspn of dhaniya powder and 2tspn jeera powder for a better greavy

  • Harsh
    November 8, 2015 at 11:04 am

    Hi thanks….good recipe

  • Harsh.
    December 27, 2015 at 1:55 pm

    Today I followed the instructions discussed for fish curry……It was so good that we felt that one kg fish was not sufficient for three people……thank you for sharing the delicious recipe

    • December 29, 2015 at 3:33 am

      He he he… I know that feeling.. We always end up eating more…

    • December 29, 2015 at 3:33 am

      He he he… I know that feeling.. We always end up eating more…

    • March 15, 2016 at 5:27 am

      I guess it should work. I have never used it but few of my Bengali friends use black mustard seeds. But it might also taste a little bitter. I suggest you use yellow ones for the authentic taste. Down south, you can find them in MORE / RELIANCE super store.

  • April 30, 2016 at 7:19 am

    very good blog! i am very happy for use this blog! it is my first time visit i here. Awesome recipe and great photography. looks so tasty recipe. thankyou for shearing this information with us!chowringhee satyaniketanr

  • Anushka
    May 14, 2016 at 4:12 pm

    This one is the same the way my mom cooks.
    thanks for sharing it.

    • May 17, 2016 at 4:27 am

      Glad to know..:)

  • Anushka
    May 14, 2016 at 4:12 pm

    This one is the same the way my mom cooks.
    thanks for sharing it.

  • June 8, 2016 at 2:19 pm

    You are welcome… Mr. Balwa

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