A fragrant and flavourful dish from the northeastern region of India. This curry is known for its simplicity, using fresh fish like rohu, carp, or local varieties, and focusing on light, aromatic ingredients that allow the fish’s natural flavour to shine. The preparation begins with marinating the fish with turmeric and salt, before it is simmered in a broth made from fresh herbs, green chilies, ginger, garlic, and sometimes mustard oil.
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