I’m making Bihari style fish curry. For this, I’ve taken 1 kg of fish, thoroughly washed. Here are some whole spices to grind: large black peppercorns, garlic pickle, small onions finely chopped, two green chilies, a small piece of ginger sliced, one tablespoon yellow mustard seeds, and a small piece of cinnamon. Grind these into a fine paste with a little water.
Now, for frying the fish:
- Half tablespoon turmeric powder
- Half tablespoon red chili powder
- One tablespoon ground spices
- Salt to taste
Mix all these spices well with the fish. This is Bihari style fish, which is very tasty. Do try it once.
After mixing the spices thoroughly, fry the fish. Heat the oil and fry all the fish. Remove the fried fish and keep it aside.
In the same oil:
- A pinch of fenugreek seeds
- A pinch of mustard seeds (if not available, use yellow mustard seeds)
- Two small cardamoms
- One large cardamom
Add these to the oil and let them sauté for a minute. Then add the ground spice paste.
Next, add:
- Half tablespoon turmeric powder
- Half tablespoon red chili powder
- Half tablespoon cumin powder
Adjust the amount of red chili according to your taste. I’ve added two ground green chilies, so I’m using half a tablespoon of red chili powder. If you like it spicier, you can add one tablespoon of red chili powder.
Then add:
- Two medium-sized tomatoes (finely chopped)
- Two tamarind pods
- One tablespoon Kashmiri chili powder (if available)
- Salt to taste
Sauté the spices until the oil separates. Once the spices are well sautéed, add the fish and mix well.
Now add:
- As much water as you need for the gravy (add a little extra water as fish absorbs some water while cooking)
Cook until it boils. Once it starts boiling, add the fish and cover it, letting it cook for 2 minutes.
Finally, add:
- Coriander leaves and turn off the heat.
Your Bihari style fish curry is ready. Enjoy!
