Singhara, also known as catfish or Indian River Sole, is a freshwater fish commonly found in rivers and ponds across India. It has a firm, white flesh that absorbs flavors well, making it ideal for various cooking methods such as frying, grilling, or making rich curries. Singhara is prized for its delicate taste and is often used in traditional Indian recipes. Whether you’re preparing a simple fish fry with minimal spices or a more complex curry with a blend of herbs and spices, Singhara is a versatile choice that satisfies both light and hearty appetites.
Bengal’s Singhara Fish Curry Recipe
Whether you're preparing a simple fish fry with minimal spices or a more complex curry with a blend of herbs and spices, Singhara is a versatile choice that satisfies both light and hearty appetites.
Ingredients
Instructions
Marinate the Fish:
- Rub the Singhara fish pieces with turmeric powder and salt. Let them marinate for about 15-20 minutes.
Fry the Fish:
- Heat mustard oil in a pan until it begins to smoke slightly. Reduce the heat and fry the marinated fish pieces until they are golden brown on both sides. Remove the fish and set aside.
Prepare the Curry:
- In the same pan, add a little more oil if needed. Add the fenugreek seeds and let them sizzle.
- Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes until the raw smell disappears.
- Add the pureed tomatoes and cook until the oil separates from the mixture.
- Stir in the cumin powder, coriander powder, red chili powder, and salt. Cook the spices for 2-3 minutes.
- Add water to the pan and bring the mixture to a boil.
Cook the Fish:
- Gently place the fried Singhara fish pieces into the curry. Reduce the heat and let it simmer for 10-12 minutes, allowing the fish to absorb the flavors of the curry.
- Sprinkle garam masala over the curry and give it a final stir.
Serve:
- Garnish with fresh coriander leaves and serve the Singhara fish curry hot with steamed rice, roti, or naan.
- Enjoy the rich and aromatic flavors of Singhara fish curry, a comforting and satisfying meal perfect for any occasion!
Note
- Freshness: As with any fish, freshness is key. Fresh Singhara should have a mild scent, firm texture, and clear eyes.
- Cooking: Singhara can be cooked in various ways, including frying, grilling, steaming, or making a curry. Its firm texture makes it suitable for robust, spicy dishes.
- Spices: Singhara pairs well with traditional Indian spices such as turmeric, cumin, coriander, garlic, and ginger.