Naga Style Fish
An authentic non-vegetarian recipe from Nagaland, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Freshwater fish (rohu or catfish, cut into steaks)
3piece Naga king chilli (raja mircha) or dried red chillies
100g Onion
5piece Garlic cloves
10g Fresh ginger
100g Tomatoes
3g Turmeric powder
35ml Mustard oil
7g Salt
300ml Water
15g Coriander leaves
1piece Banana leaf (optional, for serving)
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the fish steaks thoroughly, removing scales and any blood. Rub with turmeric and a pinch of salt. Set aside for 10 minutes.
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Roughly chop the onion, garlic, and ginger. Slit the Naga chillies (handle with care — they are extremely hot).
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Heat mustard oil in a pan over high heat until smoking, then reduce to medium.
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Fry the marinated fish steaks for 3–4 minutes per side until lightly golden. Remove and set aside.
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In the same oil, add chopped onion and cook for 5 minutes until softened.
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Add garlic, ginger, and Naga chillies. Sauté for 2 minutes.
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Add chopped tomatoes and cook for 4–5 minutes until they break down.
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Add turmeric powder and stir well.
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Add 300 ml of water and season with salt. Bring to a boil.
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Gently add the fried fish steaks back into the pan. Reduce heat and simmer for 8–10 minutes until the fish is cooked through and the gravy has reduced slightly.
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Garnish with fresh coriander leaves and serve hot with steamed rice, optionally on a banana leaf.
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Chef's Tips
Naga-style fish is characterised by its fiery heat and minimal spicing — the Naga king chilli is the star ingredient; adjust the quantity based on your heat tolerance.
Mustard oil is traditional and adds a pungent sharpness that complements the fish beautifully; always heat it to smoking point first to mellow its raw flavour.
Freshwater fish from Nagaland's rivers are traditionally used; rohu, catfish, or any firm-fleshed freshwater fish works well.
The gravy should be thin and brothy, not thick — Naga fish curry is a light, intensely spiced dish meant to be eaten with large quantities of steamed rice.
About This Dish
Naga Style Fish is a traditional non-vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Naga-style fish is characterised by its fiery heat and minimal spicing — the Naga king chilli is the star ingredient; adjust the quantity based on your heat tolerance. - Mustard oil is traditional and adds a pungent sharpness that complements the fish beautifully; always heat it to smoking point first to mellow its raw flavour. - Freshwater fish from Nagaland's rivers are traditionally used; rohu, catfish, or any firm-fleshed freshwater fish works well. - The gravy should be thin and brothy, not thick — Naga fish curry is a light, intensely spiced dish meant to be eaten with large quantities of steamed rice.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy