A must-try Bihari style fish curry recipe, experience the amazing depth of flavor in every bite. It has lots of spices, aromatics, and little effort but trust me every thing is worth it. This is my grandmother’s recipe and every recipe of hers is authentic + very flavourful. This is one of my favorite curries and especially during the winter, we make this recipe a lot.
You can also call it UP-style fish curry because the same recipe is also followed in Uttar Pradesh. It’s a combo of Bihar and UP flavors.
While writing this recipe, I am craving this curry. Thinking to make it this weekend, What are you waiting for?? Follow the step and try this recipe!
Ingredients
Spices- Yellow mustard seeds, coriander seeds, black pepper, cumin seeds, cinnamon stick, star anise, cloves, black cardamom, khatai, salt, fenugreek seeds, turmeric powder, red chilli powder, and coriander powder.
Aromatics– Ginger, garlic, onion, green chilli,
Fish– I have used boneless fish, you can use boneless fish or rohu fish.
Other– Mustard oil, tomato, water
How to make Bihari fish curry
Curry paste
In a grinding jar add 3 teaspoons of yellow mustard seeds, 1 teaspoon of whole coriander seeds, 1 teaspoon of black peppercorns(around 20), 1/2 teaspoon of cumin seeds, 3 cloves, 1 small star anise, and 1 small cinnamon stick. Grind it into a fine and smooth powder.
Note– The purpose of grinding the whole spices first is that it is ground nicely into powder form without any lumps.
To the same jar with spice powder in it, add 3 heads of peeled garlic (around 50 cloves of garlic), 1-inch ginger, 1 small peeled onion, 2 green chillies, and 1/4 cup water. Blend it into a smooth paste and keep it aside.
Note– If you’re using the same size of garlic as shown in the image below then the quantity will be the same, If you’re using large garlic cloves then decrease the quantity as its taste may be overpowering.
Curry
In a deep bottom pan or kadhai heat 3 tablespoons of mustard oil at medium flame. Once the oil is hot, add 1/2 teaspoon of fenugreek seeds (methi dana) in it, and let the fenugreek seeds turn black; once it has turned black, take it out and discard. Now the fenugreek seeds have released their flavor in the oil.
To the same oil add the spices-aromatics paste and 1 whole black cardamom. Cook the masala at low flame by stirring more often so it doesn’t burn from the bottom. Cook it until it starts to release the oil, becomes brown and its aroma is spread all over the kitchen.
It takes around 25-30 minutes to cook this masala. Once the masala turns brown and is cooked then add 1 khatai (Dry mango sticks), 1 grated tomato, 1 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, and 1 1/2 teaspoon salt.
Mix it well.
Add 3 cups of water in it and mix it well. Now add the fish of your choice I have used boneless fish which is easily available at my nearby meat shop but I would suggest you to use rohu as it goes really great with this curry.
Cook the fish curry at low flame for around 20-25 minutes and until the fish is cooked, to check whether the fish is cooked or not Insert the fork or knife into it. The curry consistency will be thin.
Once the curry starts to get boil and the fish is cooked as well then turn off the flame. Transfer it to a serving bowl and serve it hot with rice.
Top Tips
- Do not skip any of the spices or aromatics.
- From start to finish cook the fish curry at low flame. Do not cook at a high flame as it will burn and lose its flavor.
- The spices and aromatic quantity is according to 400 grams of fish, double the quantity of spices and aromatic for 800 grams of fish.
- You can store this fish curry in the refrigerator in an airtight container, In winter it can stay for 2 days and in summer it can stay for 1 day.
FAQs
Khatai is easily available in the spice shop but I have used homemade khatai for this khatai. My grandma makes it in bulk every year during the mango season. It is basically the sun-dried sliced raw mango and it adds sourness to the curry
What can I use instead of khatai?
You can use 2 teaspoons of dried mango powder (amchur powder) instead of khatai.
Which fish to use for Bihari fish curry?
If “Rohu”(Labeo rohita) is easily available then make sure to use that. This fish goes really well with this curry “made for each other”. If rohu is not available then you can use boneless fish, basa, or seer (surmai).
What to serve with this fish curry?
Serve it hot with rice. That’s it because it is very flavourful and doesn’t require anything rather than rice.
Other recipes you might like
Authentic chicken korma recipe
Bihari fish curry recipe|UP style fish curry
A must-try Bihari style fish curry recipe, experience the amazing depth of flavor in every bite. It has lots of spices, aromatics, and little effort but trust me every thing is worth it.
Ingredients
- 400 gram fish (boneless)
Spice & Aromatic paste
- 3 tsp yellow mustard seeds
- 1 tsp whole coriander seeds
- 1 tsp black peppercorns (20)
- 1/2 tsp cumin seeds
- 3 cloves
- 1 small star anise
- 1 small cinnamon stick (1/2 inch)
- 3 heads of peeled garlic (50)
- 1-inch ginger
- 1 small peeled onion
- 2 green chillies
- 1/4 cup water
Curry
- 3 tbsp mustard oil
- 1/2 teaspoon fenugreek seeds
- 1 khatai (dry mango stick)
- 1 medium size tomato
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1 1/2 tsp salt
Instructions
- In a grinding jar add 3 teaspoons of yellow mustard seeds, 1 teaspoon of whole coriander seeds, 1 teaspoon of black peppercorns(around 20), 1/2 teaspoon of cumin seeds, 3 cloves, 1 small star anise, and 1 small cinnamon stick. Grind it into a fine and smooth powder.
- Note- The purpose of grinding the whole spices first is that it is ground nicely into powder form without any lumps.
- To the same jar with spice powder in it, add 3 heads of peeled garlic (around 50 cloves of garlic), 1-inch ginger, 1 small peeled onion, 2 green chillies, and 1/4 cup water. Blend it into a smooth paste and keep it aside.
- Note- If you're using the same size of garlic as shown in the image below then the quantity will be the same, If you're using large garlic cloves then decrease the quantity as its taste may be overpowering.
- In a deep bottom pan or kadhai heat 3 tablespoons of mustard oil at medium flame. Once the oil is hot, add 1/2 teaspoon of fenugreek seeds (methi dana) in it, and let the fenugreek seeds turn black; once it has turned black, take it out and discard. Now the fenugreek seeds have released their flavor in the oil.
- To the same oil add the spices-aromatics paste and 1 whole black cardamom. Cook the masala at low flame by stirring more often so it doesn't burn from the bottom. Cook it until it starts to release the oil, becomes brown and its aroma is spread all over the kitchen.
- It takes around 25-30 minutes to cook this masala. Once the masala turns brown and is cooked then add 1 khatai (Dry mango sticks), 1 grated tomato, 1 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, and 1 1/2 teaspoon salt.
- Mix it well.
- Add 3 cups of water in it and mix it well. Now add the fish of your choice I have used boneless fish which is easily available at my nearby meat shop but I would suggest you to use rohu as it goes really great with this curry.
- Cook the fish curry at low flame for around 20-25 minutes and until the fish is cooked, to check whether the fish is cooked or not Insert the fork or knife into it. The curry consistency will be thin.
- Once the curry starts to get boil and the fish is cooked as well then turn off the flame. Transfer it to a serving bowl and serve it hot with rice.
Notes
- Do not skip any of the spices or aromatics.
- From start to finish cook the fish curry at low flame. Do not cook at a high flame as it will burn and lose its flavor.
- The spices and aromatic quantity is according to 400 grams of fish, double the quantity of spices and aromatic for 800 grams of fish.
- You can store this fish curry in the refrigerator in an airtight container, In winter it can stay for 2 days and in summer it can stay for 1 day.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 111mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 29g
All information presented is intended for informational purposes only.
If you have tried this Bihari style fish curry recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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