.. हम बिहार से है....हमारे घर मे मेथी से छौंकते है... सिर्फ सरसो, लहसुन्न, लाल मिर्च का paste बना कर डालते है... और कोई मसाला नही मिलाते है... Last मे धनिया के पते डालते है... ठंड मे रात मे बना कर सुबह गर्म गर्म चावल से खाते है... वाह... बहुत स्वादिष्ट लगता है.... 🥰🥰🥰🥰🥰
Mai v bihar se hu or inhome bilkul wahi masal use kiya h jo mai krti hu.jb starting me maine fish banana suru kiya to sirf kahsun or sarso ka paste hi dalti thi bit wo taste nai aa pata tha fir mai e usme thida sa dhaniya zeera and kali mirch lal mirch add kita uske bad se meri fish bhut acchi banti h aap v ek bar jrur try kre
हम बिहार से है। मछली को बेसन पानी से धोते है जिससे पूरा smell निकल जाता है । धनिया पत्ता नही डालते है। मेथी डालते हैं तड़के के समय। 4 - 5 करी पत्ता डालने से टेस्ट ज्यादा अच्छा आता है।
Entire East makes it like that but Magahi people have little different too as they put methi also and we don't. It's Maithili style and without research he would have not made this video. @@filmiyworld2414
I'm a Bengali born in Ranchi. Had quite a few Maithali friends in school. Their cuisines have a lot common to Bengal and Odisha. The eastern Indian mustard flavor!!
Brar Saahab thank you for specifying this recipe as "Maithili Fish curry" and not Bihari Fish curry🙏 ,reason being Bihar has many parts with different recipes ,to be clearer almost every household has its own recipe(of some dishes) which I think is amazing . Even in the Ang region(that is Angika speaking region of Bihar), we follow the same procedure and it tastes awesome 👌
Angika(language) in Ang region refer to region of old combined Bihar, you rightly mentioned this recipe differs significantly around border of Bihar and Jharkhand (with onions)
Angika is a dialect of Maithili only, and is also known as Chhika-Chhiki Maithili Or Southern Maithili. Given the new name Angika in 1954 by a Hindi writer from UP, Rahul Sankrityayan.
"BIHAR bol ke bhot chota kar dete hain usko humlog" I am not maithili born but being a Bihari I liked the way Ranveer appreciated the fact that Bihar is not only about being state and there is more to it.
@@maverick7323 Kon si dictionary m Likha h or kon se language k vocabulary m ye word Bad h bol k Likha hua h jara bata na... Bihari Koi bad word nhi h logo ne bana diya jisme Bihar wasio ka v galti h or usse v jyada unlogo ka glti h jo ek dusre State k logo ka mazak udate h... Hum h Bihari and I am proud of that.
@@maverick7323 "Delhi wale log" is a bad word over here in Bihar. Elderly people usually refers it to those youngsters who are having bad habits mainly western cool stuffs sort of things.
Excellent dish!! 👍 Being a Bengali fish is my all time favourite..... Rice and fish curry is our daily lunch menu. Dear chef Thank you so much for sharing the different types of " Fish Curry" recipe. Definitely try it. Lots of love from Kolkata. 💝💝💝
Me being from Kerala, I have always loved our version of fish curry. But when I tried your recipe, I must say I fell in love with its taste. Thanks, Sir, for this wonderful and amazing recipe. 😋
Mustard based fish curries especially cooked in mustard oil is such a beautiful aspect of our Eastern Indian food culture, us Bengalis have similar mustard based curries too.. I know this is going to taste simply divine because of the combination of all those simple spices with fish, such a tasty recipe. This will taste great with Indian Carp/Katla and Rui/Rohu, these are simple fish which are really underrrated 😋😋
Yes, It is not maithili style fish curry not even Bihari fish curry. This is the style of cooking fish in Eastern India. I'm Bihari from Magahi region and we can't imagine cooking fish without Mustard. I know that People in Bengal and Jharkhand also cook fish curry with mustard. So calling it Maithili Style couldn't justified.
I am a bihari, and this is one my favorite dish made by my mom. Lost my mom 3 months ago, made this recently, remembering Ma. Thank you for this recipe.
About 2-2.5 years ago, I started putting my mom's recipes as a blog, and below is recipe for Bihari Style Sarso wali machli. Now everyday, I still feel I didn't learn how to cook so many things from her Nimona -Fresh Green Peas Gravy, Keraw - Dried Black Watana Gravy, Jhoot Machli - Dhokhe ka Khana - fish made from Besan....
Aahhh…this video is not just about a recipe it is an emotion. Nostalgia and love all at the same time. Being a Bihari this is one of my favorite dish and as usual you nailed it❤
@@AnIndianify I don't know about oddisa but Bengal they don't put other spices and they put yellow mustard only so flavoure is little bit different and not feel spicy .this is proper Bihari recipe as per my experience.
Being a Bihari I was looking for this exact same recipe with no onions. It's difficult to find fresh Rohu fish here in the US so I made it with Tilapia and it turned out good . Thanks for sharing the recipe .My family just loved it .
Being a Bihari and fish lover I love making the Bihari mustard seeds style fish , try out the fish with a little twist which is also another true version of the fish curry. Just add methi seeds in place of mustard seeds to crackle and avoid coriander seeds while making gravy paste. ❤
as a Bengali, fish an important part of our daily diet and we love our mustard fish curry. Its good to learn another style of mustard fish curry. One other thing, in most Bengali households, we would never think of cooking fish without washing it (well maybe not a delicate oily fish like HIlsha) throughly in several changes of water - until the water runs clear without any trace of fish blood. My grandmother used to say - the more you wash fish and the less you wash meat, the better they taste.
that's true for Maithili fish too , we wash fish with copious amount of water and rarely wash mutton ( untill purchased from market). yes we usually obtain mutton from home itself or from known sources. actually बंगाली and Maithili fish curry are very similar . we don't mix mustard paste with other spices and mix separately. fish is Maithil’s essential and auspicious ( we see fish as good luck besides नीलकंठ bird on Vijaya दशमी morning, it’s essential to carry fish with groom’s बारात . etc ).
Ranveer, please try more recipes from our Mithila. We have lot to offer. From evening snacks(different types of Bhujja, Mithila Makhaan) to veg, non-veg recipes and seasoned food items(Laay-churlaay, purukiya, bagiya, tikri-khajoor). You name it we have it. So thank you for mentioning us and we request you to learn at least one sentence in Maithili ( even if you from Google Translator) and address us in your next video of #MaithiliCuisine🙏. Thank you once again.
Well i am from East champaran which is bhojpuri region of bihar , my mother is from siwan which is again comes in bhojpuri region also it comes in bhojpuri region while one of aunt is from sitamarhi (her language is bajjika ) as well my other aunt is from dharbhanga (heart of mithala ) . And surprisingly in all the regions they have same way of cooking chicken , mutton and fish .
Interesting fact about maithili fish curry is they actually fry the fish so crisp that the bones becomes crunchy and eatable. I had a maithili neighbour in Patna who never used to remove bones from the fried fish. I was awestruck with their fearlessness and friendliness with the fish. They used to put the same fish in the gravy later and eat with rice.
I am Bihari from born and bought up in south and see what you are punjabi making Bihari style fish wearing South Indian kathak Kali print this is wholesome Ahhh my heart 😍
Hello Ranveer Ji, You very nicely recreated the recipe as always, if possible please explore Deoghar, Jharkhand style mutton (अट्ठे) and include in show,
Waise Ranveer bhai is sarso k fish tomato ka paste Bana kr diya jata hai, uske zabardast flavour Ata hai...kabhi kr k dekhiyega....Mai Bihar se hu bachpan se Khati or ab banati aai hu
Being a Maithil I am glad to know that you know about Maithil.😃 Thank you very much sir. 🙏 In the traditional Maithil Fish recipe, we do not even add garlic. Maithil fish recipe consists of bay leaves and most importantly hing. We cannot imagine our fish curry without hing. The rest of your recipe is perfect.,👏👏👌 I love this recipe. sir maithili language is also so sweet .बड्ड नीक लागल। अहां के बहुत बहुत धन्यवाद 🙏
I'm from Bengal... I follow your every recipe.. and tried every mughlai recipe as I'm fond of mughlai cuisine... But ye to apne ghar ka recipe hai, but we have never used tomato.. instead we use dahi while making that paste and some poppy seeds as well... next time I will try it with tomatoes and without poppy seeds as well
Was super excited to see recipe you shared on twitter in morning , today. Thank you chef 🙏 for cooking Mithila style fish curry ( mach ) and at end of the video as always you were eating with rice ( bhat) my mouth watered. 🤣🤣
Adarak nahi dal sakte hai,ya nahi dalni chahiye.mujhe aj hi answer chahiye kyu ki kal subha meri do dost ko bana kar khilani hai.aur mujhe banani nahi aati hai.
@@saptashreetripathy2571 Bihar was under Bengal, and Mithila's half part is occupied by Bihar at present, and half part is in Nepal. (Some part is in Jharkhand too) . Bengali culture and language share very much similarity with Mithila's.
@@divyansh7572It was during the British period. That was called the Bengal presidency just like the Madras presidency, but it was Bengal which was part of Bihar. Bengal itself is an extension of the Mithila people. That's why Bengali culture is quite similar to the Mithila culture. Bengali, Assames and Odia remaining other eastern prakrit languages has been evolved from the Ardhmagadhi prakrit
Oh wow!!this is amazing …this is one of my fav dish of my region.and I really appreciate this gesture of yours…thanks for getting Bihar/Maithili style on air..
For last seven years I have been telling my Mumbaikar friend to cook this way but she never understood. Now this video will help her Cook this cuisine. Thanks for making this video For others it's just an episode about food but for people like me it's an emotion or nostalgia.
How much thanks I give, all are very little in comparison of your cooking level. The love, the passion for cooking make all your dishes so beautiful...thanks again for sharing among us🙏
So finally you have shown bihari fish curry . I was waiting from long time for this recipe from you... Yes finally you made it . Being a bihari i m in love with this fish curry. Eating the fried fish the way you have shown, it's very yummy... I m craving for the fish . While making this fish curry, we sometime add raw mango in the gravy or sometime when gravy is done ,we add lemon into it.. i m in love with this..sometime i think you know your viewers what they want . And i think it's same shirt which you were wearing while showing basic upma recipe ... Almost two year bag
@@anishkumarrrr meri pahchan pahle ek maithil brahmin hai tabhi maithili aur tab bhartiya, agar mai apni pahli pahchan ko hi nhi apana skti, garvanvit kr skti to mujhe nhi lagta ki kisi aur pahchan ko apna paungi. U should be sorry about ur statement it's not about castism it's about my identity my roots and my belongings. M sorry u r too narrow in ur own thoughts. And i am a very proud Maithil brahmin girl as proud I m about being an Indian. At any propaganda of being secular and blaah blaah I can't defame my existence my culture and my roots.
@@anishkumarrrr one more thing if u r from mithila then u better know there is a strongest maithil brahmin samaj, if u dnt than u r trying to fool urself.
@@anishkumarrrr yes I wrote maithil brahmin bcs I was talking about fish and curd and it's our food culture, not a single wedding can be complete without fish and curd. And I never seen any other cast following this food concept in mithila though. I dnt fight for castism but I want that people should know what we are.
Finally, you posted the authentic Sarson Lehsun, Mirchar Tamatar wali gravy, the way my Nani used to make it. The only minor difference is that she never used black mustard or green chilies. Only dried whole red chilies and some of them were de-seeded to make it less spicy but more were used to get the red color, during pre- deggi mirch days. It tastes best with rice and a wedge of lemon. For vegetarians- you could make the same curry and add Besan chila pieces instead of fish. Bihari Aaloo Baigan is made the same way too. One request- how about adding air-fired versions and using less oil in some of your recipes. For this one you are excused as Fish needs to be fried and mustard paste needs to be fully cooked in oil :)
It makes us feel good when a person like you who lives in main stream media is supporting bihari cusinie and its prominent maithili culture ..thanku chef
Bengali and Bihari are very well known about each others cuisine❤❤❤....many of them are quite similar.... my mother is from Deoghar which used to be part of Bihar then and she knows many dishes
मैरीनेट करने k लिए.. मछली m thora लहसुन हल्दी मिर्ची का पेस्ट उसमे लगा kk छोर दे... फिर एकदम red hone करा होने tk fry kre माछी जीता अच्छे से टाइट fry hoga utta tasty bnega Phir तेल मे सरसों का फोरन देकर। लहसन मिर्ची हल्दी सरसो थोड़ा धनिया का पेस्ट डाल kk बारीक टमाटर डालकर तेज taw pr मशाला bhune pani daale thora ubaal aane de phir मछली rkhe use vv thora 5 min खद्काय bina ढके पकाए dhaniya pta daale ar uttar de ,,,, थोड़ी देर बाद serve kre गाढ़ा हो जाएगा।।।।।।।। Chhhumeshvari पटना बिहारी स्टाइल मछली
This video of yours made me so emotional. I'm from Mithilanchal. This is our fish curry recipe. Very simple yet very flavourful. This is our staple Sunday lunch with whole family. Last Sunday I tried making some other kind of fish. My family members are very accepting that way, they cherished my cooking. Ate it nicely and praised me but Usmein wo Baat nai thi. May be I'm so use to eating our style of fish curry. Today when I followed your video and saw each and every steps, they were exactly like how it is made at home. That made me so happy. You actually respect and follow the original style and that makes your recipes amazing and we can literally connect to it. Looking forward to more of these kind. Also, I'm a big fan 🙏 Kudos to your cooking, our dearest Chef Ranveer Sir.
मैं बंगाल से, हूं मेरा एक बिहारी दोस्त फिश करी खिलाया था |वह येलो कलरका हल्का गाढ़ा ग्रेवी था |मैं आज भी वह रेसिपी ढूंढ रहा हूं |उसने बताया था, फिश को मिट्टी का बर्तन में रगड़ के धोने से कोई स्मेल नहीं आता |
I am vegetarian since 2 years but after watching your video I recalled the taste of sarson waali machli and all the associated memories. Thank You Ranveer. One suggestion is that since winter is here, keep this fish overnight (not in refrigerator) if you are cooking in the night and then eat in the morning. Trust me you will be in another world.
Seriously?! It's the first time I have heard about it tasting better next morning. One would assume that non-veg dishes, including duck and mutton, are likely to get a bit spoilt even in the winter season. I will have to try it. Thanks a lot for this interesting suggestion even though it sounds counter-intuitive
@@nilamdevi468 In my village, people do this normally even in summer. Thing is that people in my village cook non-veg in the night. So, even in summer, meat is fresh and consumable the next morning. And if it winter than no issue. Do try and please do not refrigerate.
@@mimis.5139 Yes. In the night I used to eat less but in the morning I used to eat like there is no tomorrow 😄. Mutton and fish are great in the morning. Never tried chicken as nobody eats chicken in my village. There will be some exceptions though.
Being a Bihari, this was a staple in my home since childhood and i never liked it then (always felt mom should try out different types of fish curry). Its been almost 20 years since i left home and now crave for this taste. The only difference from my mom's recipe was adding the 30% tomato at the end, will try that out next time i make it (after years and years). This was pure nostalgia, Thank you for making this. :)
Your love for food and the details that you give is heartening...no other chef would reveal his tricks and expertise the way you share it...even with this simple but beautiful bihari fish curry which is a regular meal in my home as we'll..love to watch your videos
