Loading...
A vibrant and tangy fish curry from the royal kitchens of Rajasthan. Tender fish fillets are simmered in a rich gravy made with yogurt, fresh mint, and coriander, creating a uniquely refreshing yet spicy dish. Perfect with hot rotis or steamed rice.
For 4 servings
Marinate the Fish
Shallow-Fry the Fish
Prepare the Gravy Base
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A vibrant and tangy fish curry from the royal kitchens of Rajasthan. Tender fish fillets are simmered in a rich gravy made with yogurt, fresh mint, and coriander, creating a uniquely refreshing yet spicy dish. Perfect with hot rotis or steamed rice.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 407.8 calories per serving with 30.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Serve
Replace the fish with 400g of paneer cubes or firm tofu. Pan-fry the paneer/tofu until golden before adding it to the gravy at the final stage.
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or cashew paste at the end, just before turning off the heat.
To impart a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a piece of hot charcoal to it, pour over a few drops of ghee, and immediately cover the pan for 2-3 minutes to trap the smoke.
Fish is a high-quality protein source, essential for muscle repair, growth, and overall body function.
The fish provides omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Yogurt is a natural probiotic that promotes a healthy gut microbiome, aiding digestion. Spices like ginger and cumin also have digestive benefits.
The curry is rich in spices like turmeric, ginger, and garlic, which contain antioxidants and compounds known to boost the immune system.
It's a traditional Rajasthani fish curry known for its unique, tangy, and refreshing flavor from yogurt, mint, and coriander. It originates from the royal kitchens and is named after Jaisamand Lake, the second-largest artificial lake in Asia.
Yes, any firm, white-fleshed fish works well. Besides Rohu or Sole, you can use Catla, Basa, or even Tilapia. The key is to use a fish that won't fall apart in the gravy.
To prevent curdling, always whisk the yogurt with a stabilizer like besan (gram flour) until smooth. Most importantly, reduce the heat to low before adding the yogurt mixture and stir it continuously for a few minutes until it's well incorporated into the gravy.
Yes, it's a relatively healthy dish. Fish is an excellent source of lean protein and omega-3 fatty acids. The use of yogurt provides probiotics, and spices like turmeric have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil and ghee.
A single serving (approximately 350g) contains around 450-500 calories, depending on the type of fish and the amount of oil used. This makes it a substantial and nutritious main course.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from breaking apart.