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Jharkhand Style Fish Curry

Melt in the mouth fish pieces in a mustard-based gravy. Jharkhand Style Fish Curry is a rustic curry full of flavor. Try out this quick and easy recipe.
Servings: 2 people
Course: Main Course
Cuisine: Indian
Total Time: 30 minutes

Ingredients

For the marination

  • 500 gms curry cut fish
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp mustard oil

For the gravy

  • 1/2 cup mustard oil
  • 4 tbsp mustard seeds (sarson)
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 2 tsp Kashmiri red chilli powder
  • 3 tbsp garlic paste
  • 2 large tomatoes finely chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp mustard seeds (sarson)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 2 tbsp chopped green coriander leaves

Instructions

  • To begin, marinate the fish. Add salt, Kashmiri red chilli powder, turmeric powder, and mustard oil. Mix until the fish pieces are well coated. Leave aside to marinate.
  • In the meantime, prepare the masala. Grind 4 tbsp mustard seeds with a bit of water to make a smooth paste. Remove to a bowl.
  • Add cumin powder, coriander powder, 1 tsp Kashmiri red chilli powder, and garlic paste. Mix well and keep aside.
  • Heat mustard oil in a pan to the smoking point and let it cool a bit. Shallow fry the fish pieces until cooked. Remove and keep aside.
  • In the same oil, add the mustard and fenugreek seeds. Allow them to crackle.
  • Add in the masala paste you prepared earlier. Saute for a minute on medium to low heat until the liquid dries a bit.
  • Add the chopped tomatoes with salt, Kashmiri red chilli powder, and turmeric powder. Cook until the tomatoes soften and oil begins to appear on the sides. Add a bit of water if required.
  • Now, add the fish pieces.
  • Add about 2 cups of water to form a gravy. Allow it to come to a boil. Lower the heat and let it cook for a few more minutes. Adjust the gravy as par your taste. Check the salt and add more if required.
  • Finish with chopped green coriander leaves and garam masala powder. Mix well.
  • The Jharkhand Style Fish Curry is ready to serve. Serve hot with boiled rice.

Notes

  • I have used katla fish (south Asian carp) for this recipe. You can use the fish of your choice.
  • Use yellow mustard seeds if you prefer a less pungent gravy.