Summer Delicacy Curd Fish!! Sounds Yummy, isn’t it?

In India, rohu or rui (Labeo rohita) and Catla (Labeo catla) are popular river fishes. They are part of many delicious cuisines amongst various tradition and culture.

In a typical summer afternoon, any item with curd brings freshness to your lunch menu. It helps keep your stomach cool. (A similar delicacy for vegetarian is “Kadhi Pakora“. Read it in our vegetarian section.)

Today we will look into a robust, slightly spicy and delicately sour recipe of rohu or catla fish curry with curd.

Curd Fish (Doi Mach) Curry

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Course Main Course

Cuisine Indian

Servings 3 Person

Ingredients

3 large pieces Rohu or Catla Fish
1 bowl Curd
1/2 tbsp Cumin Seeds (Kala Jeera)
1 Red Dry Chilly
2 Green Chillies Slit into half
2 Green Chillies For paste
1 Large Onion
1 inch Ginger
1/2 tbsp Sugar
1 tbsp Turmeric (Haldhi) Powder
3-4 tbsp Oil Preferably mustard oil
Salt To taste

Instructions

Ensure all ingredients are handy
Grind onion, green chilies and ginger to a fine paste.
Marinate fish pieces with little salt, turmeric and little oil, and keep aside in a bowl.
Heat oil in a pan and fry fish pieces until lightly brown. Remove fishes from pan.
Now heat oil in pan. Add black cumin seeds (kala jeera) and a red chilly (broken into pieces).
Add onion, green chilly and ginger paste.
Add turmeric & salt as per taste. Mix 1/2th tsp of sugar.
The ingredients are fried together until oil oozes out.
Pour curd slowly to the pan. Then, little water is poured in.
When the mixture starts bubbling, add fishes and chopped chilies.
Let the curry boil until it thickens. Remove pan from flame.