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.

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.