Fish Curry – A Flavorful Journey of Memories and Traditions 🍛🐟
A few days ago, some of my friends from Patna visited Ranchi on an assignment. Out of courtesy—and friendship—I invited them for lunch. I requested my wife, a true culinary expert, to prepare her special rustic-style fish curry. At first, she was hesitant, but after a little pampering (and reminding her of how much my friends admire her cooking!), she finally agreed—with a smile—and handed me the shopping list.
Fish curry is not just a dish; it’s an emotion deeply rooted in many cultures across the world. In eastern India, varieties like Rohu, Katla, Tengra, and Garai are especially popular, cooked with local spices that lend a rustic aroma and authentic flavor. The process is simple yet soulful—cleaned fish pieces are marinated with turmeric, chili, coriander, and mustard seeds, then lightly fried before being simmered in a spicy, tangy curry of onion, tomato, and ginger-garlic paste.
Homely prepared steamed rice and Katla fish curry.
Every region adds its own twist—like the tamarind-tinted curries of Kerala or the mustard-flavored Bengali style. The result is always irresistible!
I still remember visiting Daniyawan Fish Curry Joint near Danapur, Patna—where customers can pick live fish from tanks, freshly prepared and served with steaming rice. It’s a true paradise for fish lovers. Similarly, during a trip to Digha years ago, I saw fishermen unloading mountains of freshly caught fish, later enjoyed as fried delicacies or spicy curries by beachside tourists.
Even abroad, in Australia, I found the beloved “Fish and Chips”—a simpler yet comforting cousin of our traditional fish curry.
Cooking or tasting fish curry always takes me down memory lane—to childhood days spent fishing with my brother during monsoons, catching tiny fish in village ponds and rivulets. Those carefree moments, like the flavors of home-cooked curry, are unforgettable.
In picture steamed rice with fish curry.
📸 & ✍️ Text and Photo by Ashok Karan
📧 ashokkaran@gmail.com
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