Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Naga boiled fish is a well spiced, flavorful and exotic dish. It is one of the the best and popular fish delicacy found in Naga cuisine. This naga style fish is zero oil dish and it is a boiled fish recipe. Indian basa fish also called as Pangasius is cooked with fermented bamboo shoot extract and handful of basic ingredients.

Fish with fermented bamboo shoot or bamboo shoot extract is a common Naga speciality dish which is very famous and one amongst the popular dishes in Naga Cuisine. It is a traditional and authentic naga fish recipe.

The cooking process is very simple and straightforward. It doesn’t require any tempering, sauteeing or stirring. You just add all the ingredients and cook until it is done. The fish is boiled along with all the ingredients the recipe calls for till it is cooked and water is evaporated completely. Isn’t it that super easy and simple?

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot extract might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot extract and follow the recipe.

The Naga Cuisine uses mostly meat, fishes, fermented bamboo shoots, fermented soya bean, vegetables, chillies and lots of herbs in their cooking. Most of the dishes are zero oil and thus it is also considered as one of the healthiest food. The Naga meal mainly consist of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with simple process.

INGREDIENTS THAT GOES INSIDE NAGA  BOILED FISH:

This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are Indian basa fish, fermented bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

LETS TALK INGREDIENTS

FISH –  The recipe uses Indian basa fish also called as Pangasius.
Substitute – You can use other variety of fishes like Rohu, Katla, roopchand (river pompret) or other local river or pond fishes.

BAMBOO SHOOT EXTRACT – I have used fermented bamboo shoot extract.
Substitute – You can also use fermented minced or shredded bamboo shoot. Also taste good with dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.

RED CHILLY POWDER – I have used the local red chilli powder. This red chilli powder are local dry red chilli pounded with hand. Red chilli powder is used to give a colour and spiciness to the dish.
Substitute – You can use he store bought chilli powder or skip it.

GINGER – I have used the normal ginger. You can use the local variety also called as naga ginger. That will add extra flavor and punch.

GARLIC – Normal small variety garlic is used. You can use the large variety garlic or local garlic available.

TOMATO – Normal tomato is used here. Substitute – You can use local cherry tomatoes

CORIANDER LEAVES – I have used coriander leaves which adds a nice flavor to the fish.
Substitute – You can use the local herb culantro / burmese coriander.

SALT  – Salt as per your taste

WATER – Water as required

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

HOW TO MAKE NAGA BOILED FISH

This section shows how to make Naga boiled fish, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this scrumptious naga boiled fish recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Style Fish Video Tutorial

Here’s a step by step pictorial instructions to make traditional naga fish.

In a  mortar and pestle add in the garlic clove, ginger roughly chopped, and roughly chopped green chilies. Now coarsely ground them by pounding them with the pestle.

In a pot add in the cleaned fish.

Add in the ground mixture onto the pot.

Add in the sliced tomatoes, local chilli powder, salt and bamboo shoot extract.

Now gently toss them well together. This will incorporate all the ingredients together. We will not stir the fish in the cooking process.

Add in water upto the fish level. Put on the lid and cook until the water is completely evaporated approx 20-25 minutes.

Do not stir the fish in between the cooking.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot until other dishes).

Your naga boiled fish with bamboo shoot extract is ready. Let it cool down completely and gently spoon them in a serving dish and serve with steamed rice.

NOTES:

● If one cannot source bamboo shoot extract you can skip it and cook with tomato.
● Traditionally we don’t add coriander leaves but with passage of time people started adding them as garnish and fresh flavor.
● Do not use store bought ginger garlic paste. Highly recommend to use freshly pounded ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT NAGA CUISINE

FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Nethili Meen Fry / Anchovies Fry
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this Naga style fish recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum