fish and green peas

Fishperiment- Fish and green peas slow cooked in yoghurt sauce

Fish and peas slow cooked with yoghurt

Fish and peas slow cooked with yoghurt

As a kid growing up in the North-Eastern part of India, I was made to believe that you could cook any vegetable with fish and still call it a vegetarian dish. This is because we eat fish every day and whenever we feel like indulging ourselves in some non-vegetarian fare we opt for chicken or mutton. Fish is one thing we just can’t live without and since we don’t use too many spices in our cooking these fish dishes are always suitable for everyday consumption.

To avoid repetition we try cooking it in different styles. A new dish is invented in our kitchens almost every day; some terribly fail to appeal the palate while some standout to become a staple. Trust me, I have seen people cooking fish with bitter gourds! However, I refrain from such crazy experiments even though I have this constant urge to try some strange concoction.

This recipe was not outrageously experimental but definitely different from the stuff we usually eat.

For this fish and green peas recipe, you just need a few essential ingredients and the rest of the spices used are optional. The first thing you need is fish of course. Pick any kind but I prefer Rohu fish. Then you will need some plain yoghurt. I will discuss the required amount in the list. The other two essential ingredients are fresh green peas and curry leaves.

Once armed with these items you can create anything you like and I am sure the taste will be fine provided you are not a messy cook. Having said that, I would like to put a disclaimer. Cooking requires your own judgements as much as the listed ingredients. So I am assuming that you will find your own way.

But to do justice to the recipe I will list down the ingredients and the method of cooking.


1. Fresh fish pieces (5-6)

2. Fresh yoghurt, about 2 tablespoons

3. About 100 grams of fresh green peas/ you can add as much as you like but too much of peas can make the dish sweet)

4. Freshly chopped curry leaves

5. Mustard seed, about one teaspoon

6. Oil, about one tablespoon (you can use any oil but I used mustard oil for the pungent taste)

7. Onion finely chopped, one medium size

8. Garlic, 2 cloves (remember no ginger as we don’t want strong flavours)

9. Green chillies finely chopped (according to your taste)

10. Turmeric powder both for the marinade (1 teaspoon) and the curry (just a pinch)

11.  Coriander powder (just a pinch)

11. Salt to taste


1. Apply a coat of turmeric and salt to the fish.

2. Heat oil in a shalow pan and fry the fish pieces until golden brown

3. Meanwhile, take the yoghurt in a bowl and add a few drops of water before making a smooth paste with a spoon.

4. Once the fishes are fried to perfection (Mind it, I am a virgo) splutter the mustard seeds in the same pan. If the oil is burnt from frying, change the oil.

5. When the mustards seeds are done, reduce the heat and, add chopped curry leaves, green chillies, onion and garlic.

6. Do not fry the mixture for too long as the garlic when overfried gives of a bitter taste. We just want a transluscent paste.

7.  Add coriander powder, turmeric powder and salt into the mixture.

8. Then slowly add the peas and cover the pan with a lid. This way the peas will cook fast and wont jump out of the pan. But don’t close the lid for more than 5 minutes.

9. Once the peas are tender, add yoghurt and stir slowly. Reduce the flam to a minimum and let it simmer for about 8 minutes. Add water if you want a thin gravy.

10. In the end, add the fried fish pieces and cover the pan with a lid. Let this cook for another 10 minutes.

11. Once done, garnish with fresh coriander leaves or curry leaves

12. Serve with steaming rice

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