Fish Curry is an essential part of the Assamese cuisine. Unlike other parts of India, the fish Curry in Assam is a lightly spiced gravy prepared with local produce such as Elephant Apple (Ou Tenga), Cherry tomatoes (Kon Bilahi), Ridge Gourd (Jika), Curry leaves (Narasingha paat) etc. This recipe is a very traditional Assamese recipe prepared with Paleng (Spinach), Dhania paat (Coriander) and Lofa Saak (Lofa Greens). The names of the ingredients are given in both Assamese and English.
Preparation Time : 15 minutes
Serves : 4-6 persons
Spinach /Palak / Paleng : 1 cup chopped
Lofa Greens / Lofa Saak : 1 cup chopped
Coriander / Dhania : 3 tablespoons chopped
Tomatoes / Bilahi : 2, chopped
Green Chili / Jolokia : 1, slitted
Black Mustard seeds / Rai / Kola Soriyah : 1/2 teaspoon
Turmeric powder / Haldi : 1 teaspoon
Mustard oil / Mitha Tel: 1 cup
Fish / Maas : 6 pieces (*You can use any big fish available like King/Rohu/Bhetki/Bahu etc)
Salt / Nimokh as per taste
Water / Pani as required
Wash the fish pieces and marinate with salt and 1/2 teaspoon Turmeric powder. Heat oil in a pan and deep fry the fish pieces until golden brown. Drain excess oil in a kitchen towel and keep aside.
For the gravy, heat 2 tablespoons oil in a pan or kadhai. *You can use the same oil used for frying the fish pieces. Add the black Mustard seeds. As soon as it crackles, add in the Turmeric powder and tomatoes. Cook covered for 2 minutes. Now add in the chopped spinach and Lofa Greens. Mix well.
Cook covered on medium heat until the greens are tender and cooked. This will take about 5 minutes. Add in around 1-2 cups of water to form the gravy. Add salt and the fish pieces. Cover and simmer for 5 minutes. Add in the green chili and chopped Coriander.
Your Assamese style fish Curry is ready. Serve hot with steamed rice.
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