Fish Curry-with Winged Prickly Ash-from East of India

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.

Print Recipe

Fish Curry spiced with Winged Prickly Ash

This is a fish curry with a special hint of the pepper from the east of the country and has simple flavours which goes well with steamed rice.

Course

Curry, Main Dish

Cuisine

indian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 300 grams Fish( Rohu)  
• 2 Onion large
• 1 Tomato large
• 4-5 cloves garlic
• 1 inch Ginger
• 2 Red Chilli Powder
• 1 tsp Winged prickly ash Soaked in water for half an hour
• 1 tsp turmeric
• Salt to taste
• Chopped coriander To garnish
• 2-3 Tbsp oil

Course Curry, Main Dish Cuisine indian Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 300 grams Fish( Rohu)   2 Onion large 1 Tomato large 4-5 cloves garlic 1 inch Ginger 2 Red Chilli Powder 1 tsp Winged prickly ash Soaked in water for half an hour 1 tsp turmeric Salt to taste Chopped coriander To garnish 2-3 Tbsp oil

Instructions

1. Prepare the fish by washing, wiping it dry and apply lemon and salt to it.
2. Roughly chop tomatoes, grind the onions, soak the prickly ash.
3. Grind the prickly ash, ginger and garlic in a mortar to a rough paste.
4. Heat oil in a pan, add onion paste and roast till brown.
5. Add ginger garlic paste made with prickly ash fruit and quick roast it.
6. Add chopped tomatoes, turmeric, salt and cook on high for 2-3 minutes.
7. Add fish pieces, 2 cups of water and allow to come to a boil, then simmer and cook for 10-15 minutes.
8. Serve hot garnished with coriander with steamed rice. Enjoy !!