Here’s how to make the yummiest North Indian Fish Curry-Easy!

And the secret ingredient that makes this fish curry stand out!

When you think of Indian fish curries, you are most likely to think of the spicy, tangy South Indian style fish curries. Whether it’s a peppery Andhra-style curry or a coconut-milk based curry from Kerala, there’s no denying that the South has a wide range of delicious fish curry recipes. We can’t leave out the delicious Bengali Maccher Johls either!

But this deliciously piquant recipe proves that the North Indians can make a memorable fish curry too! This Rohu-based fish curry comes from Bihar and is quite popular in a region where most are vegetarians. Read on to find out why.

Looking for some other fish recipes? Get inspired by our other blogs!

What’s special about Bihari-style North Indian Fish Curry?

The answer: yellow mustard seeds. Slightly less pungent than black mustard seeds, these seeds offer an earthier flavour to the dish. This spice also pairs well with cumin and cardamom, making this dish really fragrant. The resulting, blended paste coats the fish evenly, allowing for every bite to be flavour-packed.

Pair this with some rotis or a bowl of fluffy, white rice; this curry is sure to make for a comforting meal. 

Why Rohu? 

The ever-popular Rohu fish is used in this north indian fish curry recipe. Known as rui or roho, this fish is often found in Bengali dishes. But this Bihari dish uses the rohu for its delicate, “non-fishy” flavour that goes quite well with the masalas of the dish. 

This freshwater fish is also packed with nutrition. Enriched with large quantities of protein and essential minerals like Iron, Zinc, Potassium, Calcium and Selenium, this fish is really good for you. It’s also low in fat  and high in Omega 3 Fatty Acids (for all you health-conscious people on here!) We’re quite fond of rohu, here at Licious. This article should prove it!

 If you want to order the freshest rohu, order on Licious! Here, you can buy cleaned rohu cuts, perfect for this North Indian fish curry recipe, or medium-sized cuts, even just the head of the rohu. 

Tried this recipe? Give us your feedback in the comments below! Questions are welcome, too! Share your photos of yummy Bihari fish curry, tag us and use the hashtag #MadewithLicious to be featured on our page!

Print Recipe
Here's how to make the yummiest North Indian Fish Curry-Easy!
Rohu curry on a white plate next to curry leaves and dried red chilli
For the marinade:
For the gravy:
For the marinade:
For the gravy:
Rohu curry on a white plate next to curry leaves and dried red chilli
  1. Use cleaned and cut fish. Place in a bowl
  2. Marinate the fish with turmeric powder, red chilli powder, garlic paste and salt. Keep aside for 20 minutes
  3. Pour mustard oil into a deep frying pan and fry the marinated fish. Set aside.
  1. Roast the mustard seeds, coriander seeds, cumin seeds, garlic cloves and red chillies in a pan on low flame.
  2. Put the above ingredients in a blender along with the chopped tomatoes and turmeric powder and blend until it makes a fine paste.
  3. Pour 2 tablespoons of mustard oil into a pan and let it heat on medium flame
  4. Add the paste to the pan and let it cook for 3-4 minutes.
  5. Add half a glass of water and let the gravy simmer on low flame. Add the salt as well.
  6. Keep adding water until you receive the desired consistency, and the gravy is cooked well. You will know this is done with the oil separates from the gravy mixture.
  7. Add the fish pieces and let it simmer for another 5-10 minutes.

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