Bihari Fish Curry Recipe -In Simple Steps
About Bihari Fish Curry Recipe:
The specific manner of cooking fish in Bihar or through the Bihari network is what makes Bihari Fish Curry one of a kind and extraordinarily delicious.The mystery of this highly spiced curry are the spices used. The spice blend is crafted from coriander, cumin, black pepper, mustard seeds and crimson chili, roasted barely over low warmth earlier than grounding. This prevents it from being overcooked in oil and therefore you get an truly tasty and flavourful dish. This recipe goes to be a crowd pleaser at dinner events at home.
Bihari Fish Curry (fish Curry From Bihar)
It is regular manner of cooking fish curry withinside the country of Bihar or Bihari network. Bihari humans use a mixture of cumin and coriander in conjunction with mustard of their curry. This precise recipe is a conventional instance of this mixture. The mystery of this highly spiced curry is the standard masala. The masala, Coriander, Cumin, Black pepper, Mustard seeds and Red chili is roasted barely over low warmth earlier than grounding. This prevents it from being overcooked in oil and therefore you get the extremely good flavor and flavour.
• Fish- White Bassa – three lbs- washed Cut into 2-3inches
• Marinade: three tsp turmeric,3tsp Red chilli Pwdr, 2tsp Mustard Oil, three tsp GingerGarlicGreenChilli paste,pinch of salt
• For frying: wok/ kadahi/non stick shallow pan; 1.5cups of mustard oil
• For gravy: paste of one onion+ three tsp yellow mustard seed+2tsp corriander seeds+inexperienced chilli; paste of ginger garlic 2 tsp
• Masala for gravy: turmeric,crimson chilli pwdr,corriander pwdr,black pepper pwdr all half tsp
• 1 bay leaf,2dry crimson chilli, and entire five Thai Red Chilli( it seems good!),2 tomato reduce in large quarters
• Corriander leaves and lemon wedge, salt as according to flavor
Instructions For Bihari Fish Curry:
• Marinade the reduce-washed fish with turmeric, crimson chilli, tsp oil, ginger garlic and ‘ inexperienced chilli ”paste In a wok upload enough oil for deep frying,warmth on med-excessive Add the fish in wok with out overcrowding the place. Keep flipping the use of tongs for even all aspect cooking. Be mild else the fish would possibly spoil. Take out in a plate/paper towel.
• In the identical wok upload the bay leaf,crimson dry chilli,(onion+mustard+corriander seed)paste in conjunction with( Ginger Garlic+ inexperienced chilli)paste and salt to flavor fry on med low warmth until you notice the oil isolating Add the tomato chunks Add masala ( turmeric, crimson chili, corriander pwdr,black pepper) and upload corriander leaves,Fry a few more! Add FILTERED water and produce the gravy to a boil, upload the fish and boil as soon as and transfer off the stove. Serve with warm steamed rice n lemon wedges!
Pro Tips or Suggestions:
1.) Always make your very own ginger garlic paste it is manner higher tasting than the Jar version! pre soak the mustard and coriander seeds in filtered water after which grind.makes it easier.
2) prepare dinner dinner all of the masala ensuring it by no means burns, a stinky mustard seed by no means is going nicely with burned masala!
3.) whilst frying fish make min viable flips as they spoil if circulate an excessive amount of.
4) you could take out from the frying oil in case you assume it is going to be an excessive amount of for the gravy-
Story On Bihari Fish Curry
I actually have shiny reminiscence of my mother making fish curry.I assume i will nonetheless experience the stinky, highly spiced aroma which lingers lengthy after it’s been cooked(and for many who leaves the horrific flavor however for us,it didn’t).I referred to as it ‘Bihari’ after the call of the country,i grew up (which later divided and my own circle of relatives not lives there)
Growing up,we ate fish regularly with rice.It didn’t held the unique repute as ‘hen or mutton’.My dad gets the freshest,live, neighborhood fish from the marketplace and he himself will smooth it at home.It may be in reality chopped to pieces,now no longer fillet like right here,so getting bones become very not unusualplace and we didn’t assume an excessive amount of approximately it.
I take into account it nearly constantly cooked in highly spiced mustard gravy, served with undeniable white rice and tomato-cucumber-onion salad drizzled with lemon juice.We sat at the floor,on ‘dari'(Indian rug)/’chatai(indian mat) as a own circle of relatives with our ‘thali’ in the front of us,ingesting with our arms. No forks and spoons.To a few it can sound very primitive and what now no longer however it’s far conventional Indian manner to devour even today.Now that i’m familiar with forks and spoons and ingesting with arms has come to be a aspect of beyond for me(until its a finger food),searching again it appears so easy and so earthy.Very nostalgic.
Talking approximately this curry is making my mouth water.To this day,that’s my maximum favored manner to devour fish.However,i’m very lazy and what i’ve attempted right here the use of Tilapia and Catfish fillet,it by no means tastes the identical.I bet Indian fish which my dad wiped clean up,bones-in and my mother’s touch is what makes all of the difference,ha !