Bihari Fish Curry, a staple of Mithila cuisine, is prepared using fresh water fish Rohu caught from local rivers and cooked in a rich, pungent mustard paste gravy. The raw mustard oil used in frying and gravy gives the dish its sharp, tingy aroma.
1. Panch Phoran Tempering
The Rohu fish pieces are marinated in turmeric and salt, shallow-fried until crispy, and then simmered in a gravy made from ground mustard seeds, tomatoes, and the iconic Panch Phoran tempering.
2. Cultural Auspiciousness
Fish is considered highly auspicious in Mithila culture and is served during weddings and celebrations. We look at the traditional recipe steps and where to eat it.
