Mithila machh (fish curry)
AI-drafted · awaiting admin review
River fish cooked in a pungent mustard and garlic gravy, a pillar of Maithil food and ritual.
Region: Bihar (Mithila region)Occasion: Everyday meal; weddings and festivalsTime: 45 minServes: 4Non-vegetarian
Ingredients
- 500 g rohu or other river fish, in steaks
- 1 tsp turmeric
- Salt to taste
- 5 tbsp mustard oil
- 3 tbsp mustard seeds and 6 garlic cloves, ground to a paste with 2 green chillies
- 1 onion, ground
- 1 tomato, chopped
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin and 2 dry red chillies for tempering
- Coriander leaves
Method
- Rub the fish with turmeric and salt and set aside for 15 minutes.
- Heat mustard oil until it smokes, then fry the fish pieces lightly on both sides. Remove.
- In the same oil add cumin and dry red chillies, then the onion paste. Fry until golden.
- Add the mustard-garlic paste, tomato and powdered spices and cook until the oil separates.
- Pour in 1½ cups water, bring to a boil and slide in the fish. Simmer for 8–10 minutes without stirring hard.
- Finish with coriander and serve with boiled rice.
History
Mithila is a land of rivers and ponds, and fish has been central to its food for a very long time. The fish is also one of the auspicious symbols painted in Madhubani art.
Significance
In Maithil homes fish is cooked for weddings and many festivals; on Jitiya, women in Mithila traditionally eat fish and marua roti before starting their fast.