Entree: India – Bihar & Jharkhand – बिहारी मछली करी ➤ Bihari Machhli Kari (Spiced mustard-forward freshwater fish curry from Bihar and Jharkhand)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 1 hr

Ingredients

- 2 lb (900 g) firm freshwater fish (rohu, catla, or tilapia), cut into 6 steaks or portions, approx. 2 lb (900 g) total
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) turmeric powder
- 3 tbsp (45 ml) mustard oil
- 1 tsp (5 g) panch phoran (Bengal five-spice mix) or substitute 1/4 tsp each fenugreek, nigella, cumin, fennel, and mustard seeds
- 1 medium onion, finely chopped
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 4 green chilies, slit lengthwise
- 3 tbsp (45 g) yellow mustard seeds
- 1 tbsp (8 g) poppy seeds
- 1/2 tsp (2 g) red chili powder, or to taste
- 1 tsp (5 g) coriander powder
- 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) water
- 1/2 cup (120 ml) plain yogurt, whisked (optional for slight creaminess)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Marinate the fish: rub the fish pieces with lemon juice, 1/2 tsp (2.5 g) salt, and 1/2 tsp (2.5 g) turmeric; let rest 15–20 minutes.
2. Make mustard-poppy paste: in a small bowl soak 1 tbsp (8 g) poppy seeds in 2 tbsp (30 ml) warm water for 10 minutes; in a spice grinder or mortar and pestle combine 3 tbsp (45 g) yellow mustard seeds and soaked poppy seeds and grind to a smooth paste, adding 1–2 tbsp (15–30 ml) water as needed.
3. Fry the fish: heat 2 tbsp (30 ml) mustard oil in a wide skillet over medium-high heat until smoking point subsides; shallow-fry marinated fish pieces in batches until lightly golden on both sides, about 2–3 minutes per side; remove and set aside. Reserve oil in the pan.
4. Temper and build the curry: reduce heat to medium, add remaining 1 tbsp (15 ml) mustard oil if needed; add panch phoran and let it splutter for 30 seconds, then add chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes.
5. Add aromatics and spices: stir in ginger and garlic paste and green chilies; cook 1–2 minutes until fragrant. Add turmeric remaining from earlier (if any), red chili powder, and coriander powder; cook briefly, then stir in the prepared mustard-poppy paste and cook 2–3 minutes until oil separates slightly.
6. Simmer with tamarind: add tamarind paste and 1 cup (240 ml) water, bring to a gentle simmer. If using, whisk in 1/2 cup (120 ml) yogurt slowly to avoid curdling and adjust salt.
7. Finish the curry: gently return fried fish pieces to the pan, spoon sauce over them, and simmer on low for 6–8 minutes so flavors meld and fish finishes cooking. Taste and adjust salt, spice, or tamarind for tang.
8. Garnish and serve: turn off heat, sprinkle chopped cilantro, and serve hot with steamed rice or rustic flatbreads.