Adar Torkari (Ginger Curry)

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Adar Torkari (Ginger Curry)


  • Fish (any small variety): 300 gm
  • Salt and turmeric powder: to rub the fish
  • Ginger: 80 gms
  • Mustard oil: 100 ml
  • Nigella: a pinch
  • Turmeric powder: ½ level tsp
  • Dry chillies: 2
  • Hot water: 300 ml
  • Turmeric powder: ½ level tsp
  • Sugar: ½ level tsp
  • Salt: to taste
  • To garnish: coriander sprigs
  • green chillies


    • Clean, wash and drain the fish.
    • Peel and wash the ginger. Crush it and take out the juice.
    • Rub salt and turmeric powder to the fish.
    • Heat oil in a karahi and half fry the fish.
    • To the remaining oil add nigella and dry chillies.
    • When the chillies change colour add ginger juice, turmeric powder and chillies.
    • Also add hot water and salt.
    • When the curry starts to boil add the half fried fish and cover.
    • Simmer for about 10 minutes or until the fish is soft.
    • Garnish with coriander leaves and green chillies.
    • Enjoy Adar Torkari on a rainy day.

    Notes: Can also garnish with one tablespoon of ginger juice.

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