Make yourself Bihari cuisines Part 8: Fish curry (Sarson Rohu)

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By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

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Also try: Make yourself Bihari cuisines Part 7: Chilka

Fish curry ( Sarson Rohu)

Bihar is one such blessed state that is rich in water resources as river Ganges and its tributaries flows through it. And as such fish is found in abundance here and is an integral part of bihari cuisine. Although there is a wide variety of fish preparations in a bihari platter, sarson rohu holds a very special place in the heart of a bihari. The classic combination of sarson and garlic works magical and elevates the dish to a new dimension. Even though this fish curry is quite influenced by the Bengali rui sarson mach but few specific masala and distinct cooking techniques differentiates it from the rest.

Ingredients

Rohu : 1\2 kg

Tomatoes : 2

For Wet Masala Paste

Sarson : 50 grams

Khus khus : 2 tsp

Garlic : 15 to 20 cloves

Ginger : 1 inch

Dry Masala

Turmeric powder : 1 tsp + 1\2 tsp

Red chilli powder : 1 tsp + 1\2 tsp

Coriander powder : 1\2 tsp

Jeera and golki powder : 1\2 tsp

Green chilli : 2

Salt : as per taste

Mustard oil

Step 1

Marinate the fish with turmeric powder, chilli powder, 1 tsp of wet masala , 2 tsp mustard oil and salt.

Step 2

Deep fry the fish and keep it aside.

Step 3

Heat 3 tsp oil in a pan and add the wet and the dry masala along with diced tomatoes.

Stir fry it until done and oil leaves the side of the pan.

Step 4

Add 2 cups of water and bring it to a boil. Now gently place the fried fish in the gravy and let it simmer for about 7 to 10 minutes.

Step 5

Once the gravy reaches the desired consistency add the slit green chilies. Serve it hot with plain steam rice.