Fish is one form of protein which in itself has a vast variety, from being salt water to fresh water, its size and breed, but for now without getting into that I rather would explore its versatility in terms of its usage in food. Curry, grilled, fried, steamed, almost every form of cooking can be applied to it, and variations are wide spread as is Indian food culture. In the series of cooking with fish, I wish to share a quick fish curry made with some simple flavours, minimal ingredients and a TWIST. I am using a spice which I carried back from my trip to Meghalaya and completely forgot after storing it safely. Until one day my new help from Meghalaya identified it and proposed to use it. It is a pepper grown in the eastern region and leaves a distinct flavour on your tongue and gives the curry complete twist. Identified as “Jaiur”, pronounced as Yayur, and known as winged prickly ash ( found after some research). It is used fresh and in dry form both. I am sticking to Rohu a fresh water produce, freshly available in Delhi. This dish served hot with steamed rice is a complete comfort meal any day and is easy on ingredients. The “Twist spice” can be used as per availability.