Tangy Dry Rohu Fish Curry with Heiribob Wild Orange and Perilla Seeds

Dried and smoked Rohu fish from Manipur is a traditional pantry essential. Combined with the unique citrus of Heiribob (wild orange) and the nutty richness of perilla seeds, it becomes a bright, warming curry perfect for cold evenings.

Ingredients (serves 3–4)

• 150 g Dried Rohu Fish or Dry Small Rohu, rinsed and broken
• 2–3 pieces Organic Dry Heiribob Wild Orange, soaked and lightly crushed
• 1 tbsp Brown Perilla Seeds, toasted and crushed
• 1 medium onion, sliced
• 1 tsp Lakadong Turmeric
• 1 Smoked King Chilli
• Mustard oil, salt, water

Method

1. Lightly toast the perilla seeds and set aside.
2. In oil, sauté onion, turmeric, and king chilli.
3. Add the dried fish and soaked Heiribob. Pour in water and simmer until the fish softens and the sauce thickens.
4. Finish with crushed perilla seeds and adjust salt.
5. Serve with rice. The tang of Heiribob cuts through the richness while the seeds add texture and nutrition.

Shop: Dried Rohu | Heiribob | Perilla Seeds