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.

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.

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.