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.
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!
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