Adi Fish Curry

River fish from Siang river in simple turmeric broth. Adi tribal style with minimal spicing.

Time 30 min · Serves 6 · 131 kcal · East Siang, Arunachal Pradesh

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• fish — 250 g (chopped)
• salt (optional) (whole)
• Ginger — 1 tsp (ground)
• Turmeric Powder — 5 g (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• onion — 2 piece (chopped)
• coriander powder — 1 tsp (ground)
• Tomato — 2 piece (chopped)
• Garlic — 1 tsp (ground)

Tempering

• oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Clean the river fish pieces and set aside.
2. Heat a little oil in a pan; add cumin seeds and let them splutter.
3. Add chopped onion and saute briefly until translucent -- Adi-style cooking keeps sauteing light.
4. Add ginger and garlic, stirring for a minute.
5. Add chopped tomato with the turmeric, red chilli powder and coriander powder; cook briefly.
6. Pour in enough water to make a thin, clear broth and bring to a boil.
7. Slide in the fish pieces and simmer gently on low heat for 10-12 minutes until just cooked -- Adi cooking avoids heavy spicing so the broth stays light.
8. Season with salt, add coriander leaves, and serve hot with steamed rice.

Common questions

How many calories in one plate of Adi Fish Curry?

131 kcal per plate.

How much cooking time?

30 min — 10 min prep, 20 min cooking.

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