Tasty Bihari style Rohu fish curry recipe – spicy, tangy, and full of desi flavour. Step-by-step guide with pro tips and cooking secrets straight from Bihar’s kitchens.
Get ready to taste Bihar’s heart in every bite. This Bihari-style rohu fish curry is spicy, tangy, and so satisfying—perfect for home cooks who love bold, real flavours.
Why This Curry Deserves Your Plate?
Fresh and simple: Made with everyday kitchen spices and mustard oil, no fancy stuff.
Deeply regional: Fish curries are super common in the Mithila region of Bihar, thanks to the many rivers flowing there.
Nutritious: Rohu fish is rich in Omega-3, vitamins A, B, C, and D, making this curry both tasty and healthy.
Ingredients You’ll Need
(Serves 4)
6–8 pieces of Rohu fish
Mustard oil – 3–4 tsp for frying, plus a bit more for tadka
Mustard seeds – soak and grind into paste
1 large onion, finely chopped
2 tomatoes, chopped
2–3 green chillies, sliced
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
Ginger-garlic paste – 1 tbsp
Salt – to taste
Fresh coriander leaves, for garnish
Step-by-Step Cooking (Simple, Clear & Chatty)
Marinate the fish
Rub turmeric and salt on the fish pieces. Keep aside for 15 minutes. This little rest helps spices really soak in.
Fry the fish
Heat mustard oil until it’s smoking lightly. Gently fry the fish till it’s golden. Take it out and keep aside—don’t overcook, or it’ll fall apart.
Also Read – Homemade Miso Soup Recipe in Details.
Build the masala
In the same oil, sauté chopped onions till they turn golden. Add ginger-garlic paste, stir well until the raw smell goes away. Toss in tomatoes, green chillies, and dry spices—turmeric, red chilli, coriander. Cook till oil separates.
Add mustard paste
Stir in the mustard seed paste. Add water—just enough to make a thick gravy.
Finish with fish
Gently add the fried fish into the curry. Simmer on low flame for 5–7 minutes so the fish soaks up all the flavour. Then garnish with fresh coriander.
Serve hot
This curry tastes best with plain steamed rice or soft rotis. Mustard oil aroma just makes your mouth water!
Tips from Local Kitchens
Mustard oil is non-negotiable—it gives that authentic Bihari punch.
Soak mustard seeds well (30 mins) before grinding to unlock deep flavor.
Fry fish on medium flame—keeps it intact and juicy.
FAQ Section: Fish curry
Q: Can I use other fish if Rohu isn’t available?
Yes—local freshwater fish like Catla or even Boneless varieties work well, but Rohu brings that traditional taste.
Q: Is mustard paste mandatory?
Yes, it’s what makes this curry authentically Bihari. The sharpness and depth come from it.
Q: Can I make it less spicy?
Absolutely! Reduce green chillies or skip red chilli powder. But don’t skip mustard oil—that’s more about flavour than heat.
Q: How to store and reheat?
Keep for a day. Reheat gently to preserve fish texture and not let curry dry out.
Wrap-Up
Play this curry like music—simple, heartfelt and packed with spice that greets you like an old friend. You get tradition, health, and comfort in one bowl. Perfect for family dinners or just cooking something real after a busy day.
Final Thought: Fish curry
This Bihari-style rohu fish curry is your chance to bring Bihar’s riverside kitchens home. Simple ingredients, clear steps, and rich taste that speaks. Hope your kitchen and your heart both feel warm after making it. Happy cooking!