A Recipe for Trout Fish Curry with Jakhiya Seeds from Uttarakhand

Served in an alfresco setting with a bird’s eye view of the mountains, we dig into trout fish curry, delicately flavoured with jakhiya (a type of mustard) seeds and tomato. The freshness of this river speciality comes alive through this simple preparation. Fareeda Kanga explores the unique cuisine of the region of Tehri in Uttarakhand. Read more here.

RECIPE FOR TROUT FISH CURRY

Ingredients
100 g Himalayan trout fish
½ tsp jakhiya seed
4 tbsp mustard oil
2 red chillies, whole
½ tsp coriander powder
½ tsp red chilly powder
10 g freshly chopped garlic
10 g onion, chopped
10 g tomato, chopped
1 lemon
½ tsp ginger garlic paste
Salt, to taste

Method
Wash and clean the trout, add to a bowl with salt, red chili powder, ginger garlic paste, lemon juice and mustard oil.
Rub the marinade all over the fish and set aside for about 10 minutes.
Heat oil in a pan and place in the marinated fish. Cook on both sides on low flame for 10 minutes.
For preparing the gravy, heat oil in a pan. Add the jakhiya seeds, whole red chillies, then the chopped garlic, onions into the pan, and sauté until light brown.
Now, add tomatoes and spices, and allow to cook. Add in a cup of water.
Then add trout fish and cook for a few minutes. Now, remove the pan from fire, garnish with coriander leaves, lemon juice.
Serve hot with rice. 

ALSO ON THE GOYA JOURNAL