Singhara (Catfish)
Freshwater catfish with firm, earthy flesh. Great for curry and fried preparations.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 0.6g |
| Sodium | 55mg |
| Iron | 0.3mg |
| Omega-3 Fatty Acids | 0.2g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Firm flesh holds up well in robust, spicy curries
Good source of potassium for blood pressure regulation
Low in contaminants due to freshwater farm-raising
Economical protein source with satisfying texture
Dietary Information
Best Cooking Methods
Curry
Cook in spicy onion-tomato gravy. 15-20 mins. Flesh stays firm.
Fry
Marinate and deep fry. Crispy outside, firm inside.
Dry Masala
Cook with minimal gravy and lots of spices. 12-15 mins.
Pro Tips
- 💡 Skin is edible and crisps nicely when fried
- 💡 Stronger flavor than rohu — pairs well with bold spices
- 💡 Soak in turmeric water before cooking to reduce earthy smell
More Freshwater Fish
Katla (Indian Carp)
Large Indian carp, widely loved in Bengal and Bihar. Best in mustard curry.
Rohu
The most popular freshwater fish in India. Mild, sweet flesh perfect for jhol and fry.
Hilsa (Ilish)
The king of Bengali cuisine. Rich, buttery, and best in shorshe ilish.
Pabda
Small, silken catfish with one central bone. Melts in your mouth in light gravy.
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