Fish Sour Curry: An Authentic Assamese Fish Recipe

Ingredients:

• 3 medium size potatoes, peeled and sliced
• shol maach 12-15 pieces (preferable round pieces)
• 7-9 tomatoes (as per taste), sliced
• Fenugreek seeds 1tsp
• 300 ml mustard oil (fry the fish)
• 5 tsp mustard oil (for the curry)
• 1 bunch fresh coriander leaves, chopped
• Turmeric powder
• Salt to taste

Method:

• Clean and wash the fish. Rub the fish pieces with salt and turmeric powder. Set aside for 5-10 minutes.
• Heat oil in a saucepan or kadai. Fry the fish pieces until becoming medium brown in color. Remove and keep aside.
• Heat 5 tsp mustard oil in a large saucepan or kadai. Add fenugreek seeds.
• After 20 seconds add potato pieces, salt and turmeric powder. Cook the potato pieces  until half cooked.
• Now add chopped tomatoes and stir fry for around 8-9 minutes.
• Now add sufficient amount of water and cover it with a lid and turn the flame high. Bring it to boil. 
• Add fried fish pieces and again cover it and cook for 5-8 minutes.
• After fish pieces becoming soft add chopped coriander leaves and mix the curry gently.
• After 1 minute turn off the flame and serve hot with rice.

Chicken Curry with Roasted Capsicums

Ingredients:

• 1.5 kilo country chicken with skin, roasted and cut into medium pieces
• 1.5 inch fresh ginger, peeled
• 1 whole garlic, peeled
• 2tbsps fresh lime juice
• 3 large onion, peeled and chopped
• 1tbsps red chilli powder or to taste
• 2tbsps  cumin powder
• 1/2 tbsps ground black pepper
• 3 medium capsicum
• 1/2 tbsp garam masala
• 3 bay leaves
• 1/2 tbsp turmeric powder
• Mustard oil or olive oil
• Salt to taste

Method:

• Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
• Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
• Make a paste with the ginger and garlic and little water in a blender.
• Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
• Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
• Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
• Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
• Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
• Add the garam masala and gently mix.
• Turn off the heat and serve hot with plain rice or rotis (Indian bread).

Mutton Curry: Simple & Healthy Recipe

Ingredients:

• 300 grams mutton cut into cubes
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 tbsps garlic-ginger paste
• 1 tbsp fresh lime juice
• 3 medium tomatoes, peeled the skin and roughly cut into large pieces
• 3-4 cardamom
• 1/2 tbsp ground black pepper
• Olive oil/ Mustard oil
• Salt to taste




Procedure:

• Clean and wash the meat with water for 3 times and drain out all the water. Now marinate the meat with lime juice and ginger-garlic paste. Keep aside for 1/2 hour.
• Heat oil in a non-sticky pressure cooker and add chopped onion and cardamom and fry for 3-4 minutes over medium heat.
• Add the meat, salt and turmeric powder. Stir fry the mixture for 6-7 minutes. 
• Add 3 cups water and green chillies and mix well. Cover with a lid. Cook the meat for around 20 minutes (6-7 whistles) and let the vapor come out. Turn off the heat.
• Remove the lid and again turn on the heat. Add chopped tomatoes and black pepper and cook for further 10-15 minutes or till the tomatoes cooked well over medium heat.
• Turn off the heat and serve hot with rice or rotis (Indian bread).

Mutton Fat Fry: Innovative Recipe

Ingredients:

• Mutton fat 250gms, cut into medium size cubes
• Tofu 100gms, cut into medium size cubes
• 1 large red onion, finely chopped
• 5 cloves of garlic, finely diced
• 1inch ginger, finely diced
• 1/2 tsp red chilli powder
• 1/2 cumin powder
• 1/3 tsp freshly cracked black pepper
• Pinch of thyme and rosemary
• 3-4 tsp olive oil
• Pinch of  turmeric powder
• Salt to taste

Method:

• Heat oil in a wok or saucepan. Add chopped onion, garlic and ginger. Stir-fry for 1-2 minutes.
• Add mutton fat and stir-fry for few minutes until fat slightly cooked.
• Now add tofu, turmeric powder, cumin powder, chilli powder, black pepper, thyme, rosemary and required salt. Stir-fry the mixture about 15 minutes over a low heat or fry until tofu and mutton fat cooked well.
• Remove from the heat and serve hot with rice or chapati or paratha.

Catla Fish and Cauliflower Curry

Ingredients:

• 10-12 pieces catla fish
• 20-25 florets cauliflower
• 1 medium size potato, cut into large pieces
• 250 ml mustard oil for fry the fish
• 2 tbsps turmeric powder
• 1 tbsps cumin powder
• 1 tbsp coriander powder
• 2 dry chillies
• 1 bay leaf
• 1/2 tbsp black pepper powder
• 1 tbsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies and bay leaf.
• After 30 seconds, add the vegetables (cauliflower & potato). Saute for a minute and put salt, turmeric powder, cumin powder, coriander powder ground pepper and mix well.
• Fry the vegetables for about 10 minutes on medium heat. Stir frequently.
• Add 4 cups of water, if you want more soup you can add more water. Let it boil on high flame for 8 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Put off the flame.
• Serve hot with plain rice.

Shol Maachor tenga Jul

Ingredients:

•  Ridge gourd 500 gm, peeled and chopped
• shol maach 12-15 pieces (preferable round pieces)
• lemon juice 6 tsp (as per taste)
• Fenugreek seeds 1tsp
• 300 ml mustard oil (fry the fish)
• 5 tsp mustard oil (for the curry)
• Turmeric powder
• Salt to taste

Method:

• Clean and wash the fish. Rub the fish pieces with salt and turmeric powder. Set aside for 5-10 minutes.
• Heat oil in a saucepan or kadai. Fry the fish pieces until becoming medium brown in color. Remove and keep aside.
• Heat 5 tsp mustard oil in a large saucepan or kadai. Add fenugreek seeds.
• After 20 seconds add ridge gourd, salt and turmeric powder. Cook the ridge gourd until its water dries out.
• Now add sufficient amount of water and cover it with a lid and turn the flame high. Bring it to boil. 
• Add fried fish pieces and again cover it and cook for 5-8 minutes.
• After fish pieces becoming soft add the lemon juice and mix the curry gently.
• After 3 minutes turn off the flame and serve hot with rice.

Crispy Fried Prawns

Ingredients:

• 300 gm medium size prawns 
• 2 tsp brown sugar
• 1 tsp light soy sauce
• 1/2 tsp fish sauce
• 1/3 freshly ground black pepper
• 3 green chillies, finely diced
• 1 onion, finely chopped
• 3 clove garlic, finely dices
• 1/3 tsp turmeric powder
• 5 tsp sesame oil

Method:

• Shell the prawns carefully. Deveine and rinse the prawns with water. Pat them dry.
• Heat the oil in a wok/ saucepan. Add chopped onion and garlic. 
• After  30 seconds, add chopped tomato, pepper, chillies, salt, turmeric powder and sugar and cook for 5 minutes. Stir frequently.
• Add prawns, fish sauce and soy sauce and fry for 10 minutes on medium heat.
• Turn off the heat and serve hot.

Pabdah/ Pabho Fish Curry

 

Ingredients: 

• 5-6 butter cat fish
• 60 ml mustard oil
• 2 finely dices onion
• 4 green chillies
• 3 cups water or vegetable stock
• 1/2 ground black pepper
• 1 tsp mustard seeds
• Salt to taste
• Turmeric powder

Method:

• Clean and wash the fish. Marinate the fish with 1/2 tsp turmeric powder and some salt. Keep aside for 1 hour.
• Heat up a saucepan/ kadai and add mustard oil. Fry the fish on each side for 3 minutes at medium heat till they are turn little brown. Take out gently after they are done.
• Add mustard seeds in the remaining oil. After 10 seconds add chopped onion , salt, pepper powder  and little turmeric powder and mix it well. Fry onions for 5 minutes with a little water on mid heat with a little water. Stir frequently.
• Add 3 cups water or vegetable stock and bring it to boil.
• Add the fried fish and green chillies. Cook it until fish getting tender/ soft on high heat.
• Turn off the flame and serve hot with rice.

Jati Lau aru Misa Maachor Jul / Bottle Gourd with Prawn

Ingredients:

• 300 gm finely chopped bottle gourd
• 300 gm small prawn/ misa maach
• 5 chopped tomato (local not hybrid)
• Some chopped coriander leaves for garnishing
• 1/3 tsp fenugreek seeds
• 1 tsp turmeric powder
• Salt as per taste

Method:

• Clean and wash the fish. Marinate with little salr and turmeric powder.
• Heat the pan with 7 tsp vegetable oil on medium flame and fry the prawn for 7-9 minutes. Remove and keep aside.
• Now if you have some oil still left after frying, then do not throw it, add 2 tsp more vegetable oil.
• Add fenugreek seeds and fry for 10 seconds.
• Add bottle gourd, salt and turmeric powder, and cover with lid. Stir frequently.
• After 5 mintutes add 2 cups water and stir it.
• Add chopped tomato. Cook the mixture for another 5 minutes.
• Add 3 cups water and let it boil.
• Add fried prawns and cook for another 5 minutes.
• Turn off the gas and garnish with coriander leaves.
• Serve hot with plain rice.

Egg Masala Curry

Ingredients:

• 5 hard boiled brown eggs- shelled
• 2 ground onion
• 2 medium potato- boiled and peeled and cut into cubes
• 2 bay leaf
• 1 tsp cumin powder
• 1/2 tsp ground coriander seeds
• 1 tsp red chilly powder
• 1 tsp paprika
• 6 tsp mustard oil
• Pinch of garam masala
• 1/4 turmeric powder
• Salt to taste 

Method:

• Heat 2 tsp oil in a heavy bottomed saucepan, add the boiled eggs and saute of medium flame for 5 minutes. Add a pinch of turmeric powder and combine. Remove eggs and keep aside.
• In the same pan, add the  remaining oil and add the bay leaf and onion and saute for 3 minutes .
• Add cumin powder, coriander powder, paprika, red chilly powder, salt and turmeric and combine. Add some water and cook for 8-10 minutes.
• Add potato and cook for another 5 minutes. Add 2 cups of water and bring to boil.
• Add the boiled eggs and let it cook for 7-8 minutes on medium flame. reduce flame and cook till you get the desired curry consistency.
• Add garam masala powder and mix gently.
• Turn off heat and serve hot with rotis or white rice.

Fish Head with Joha (Gobindo-Bhog) Rice

Ingredients:

• 1 kg one fish head (preferably katla fish)
• 1 cup joha (gobindo-bhog) rice)
• 3 finely diced onion
• 2 large potato cut into cubes
• 2 tsp cumin powder
• 1 tsp sugar
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 5 tsp ghee
• 1/2 litre mustard oil for fry the fish head
• 2 tsp turmeric powder
• 3 green chillies
• 3 dry chilllies
• 3 bay leaf
• Salt to taste

Preparation:

• Rub the fish head with salt and turmeric and it aside for 5 minutes.
• wash rice and drain.
• Heat mustard oil in a wok and deep fry the fish head till brown. Remove the head from the oil.

Cooking Method:

• Heat the ghee in a saucepan. Add bay leaf, dry chillies and fry for 30 minutes.
• Add chopped onions and fry for 4-5 minutes till onions are soft.
• Add ginger-garlic paste, green chillies, cumin powder, sugar, salt, turmeric powder and fry for further 1 minute.
• Add the rice, potato and fry for 5 minutes. Can sprinkling water, if required, to avoid the rice sticking to the bottom of the pan.
• Add 3 cups water and bring it to boil.
• Add fried fish head and after few minutes mashed the fish head. Simmer on low heat till rice and potatoes are cooked.
• Add garam masala and remove from heat.

Chicken with Red Cabbage

Ingredients:

• Chicken- 1 kg (cut into medium size pieces)
• 1 tsp ground paprika
• 7 tsp olive oil
• 3 red onion finely sliced
• 400 gm red cabbage finely sliced
• 1 tsp dried crushed chilies
• 2 tsp ginger-garlic paste
• 2 tsp ground cumin seeds
• 1 tsp turmeric powder
• 3 bay leaves
• 4 dry chilies
• Salt to taste 

Method:

• Mix the paprika with a little salt and use to dust the chicken pieces.
• Heat the olive oil in a saucepan and add the bay leaves and dry chilies. After 10 seconds add onion, cumin powder, ginger-garlic paste, salt and turmeric powder for about 3 minutes then add little water to cook the spices and fry for 4 minutes.
• Add the marinated chicken and fry for about 15 minutes.
• Then add the sliced red cabbage and cook for further 15 minutes, stirring occasionally.
• Add 2 cups of water and cover, cook gently for about 10 minutes until the red cabbage and chicken cooked well.
• Transfer to a bowl and sprinkle the dried chilly flakes over it and serve with plain rice or with tandoori roti or chapati.

Deep Fried Fish

Ingredients

1 whole (but scaled or gutted ) pan sized fish
Freshly ground black pepper- 1/2 tsp
Salt to taste
1 cup flour for dredging
4 cups vegetable or refined oil

Garnishing

Spring onion (finely chopped)
2 inch piece of finely copped, peeled ginger
Green chilly- 7-9 nos (finely chopped)
Peanut oil- 2 tsp
Extra virgin olive oil- 1tsp
Fish sauce- 1/2 tsp
Soy sauce-1 tsp
Coriander leaf (roughly sliced)


How to make deep fried fish

• clean the fish (keep the fish in whole).
• Marinate with fish with salt and black pepper for about 30 minutes. 
• Heat the vegetable or refined oil in a wok.
• dredge the fish in flour, shake of excess and when the oil is at hot, slip the fish one at a time into the oil.
• Fry the fish for at least 4 minutes per side. Fry until it turned golden brown .
• In a bowl add the sliced ginger, coriander, spring onion, green chilly, peanut oil, extra virgin olive oil, fish sauce, soy sauce and salt and mix it well.
• When the fish is done, transfer the fish to a plate and garnish with the mixture.

Red Kidney Bean (Rajma) & Mutton Curry

Ingredients:

• Red kidney beans- 250gm
• Mutton- 1.5kg
• Onion- 4 (big size)
• Bay leaf- 4
• Cumin powder- 5tsp
• Coriander powder- 1tsp
• Ginger-garlic paste- 4tsp
• Turmeric powder- 2tsp
• Red chilly Powder- 2tsp
• Garam masala- 1tsp
• Oil- 100ml
• Salt to taste

Preparation:

• Soak red kidney beans (rajma) in water over night.
• Heat oil in a pressure cooker.
• Add bay leaf and onion.
• After 2 minutes add ginger-garlic paste.
• Again after 2 minutes add salt, turmeric, cumin powder, coriander powder and chilly powder.
• Fry the mixture until it cooked .
• Then add the mutton and fry for some time.
• Drain the red kidney bean from water and add.
• Stir-fry for 30-40 minutes.
• Add water.
• Pressure cook for 30 minutes.
• Turn off the flame.
• Remove the cover and add garam masala and gently mix.
• Serve with hot rice.