Skip to content
Back to your kitchen
Wada Pot Catfish Ghugni
🇮🇳 Indian

Wada Pot Catfish Ghugni

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Digboi cooking — Wada Pot Catfish Ghugni brings a wada touch with a classic ghugni finish. About 42 minutes from fridge to table.

Prep 22 min Cook 20 min Serves 4 Hard

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Catfish450 g, steaks

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

Cook it with your pantry → Share this page: /dish/40194