With our Authentic Assamese Fish Curry recipe, take a culinary journey into the heart of Assam. Assam is known for its unique and lively culture, but it also has a rich culinary legacy. Assamese cuisine is rich in heritage, with a focus on fresh, local ingredients. The Assamese Fish Curry is a delicious symphony of spices and aromas that truly embodies the essence of Assam.
History:
Assam, a state in northeastern India, has a plethora of rivers and lakes. This geographical characteristic has had a tremendous impact on the food, with fish becoming a mainstay in Assamese households. “Masor Tenga,” or fish curry, has a special position in Assamese tradition. The utilization of unusual ingredients such as kokum and bamboo shoots illustrates the state’s broad and distinctive culinary identity.
Traditional Assamese Fish Curry Recipe
Assamese Fish Curry
Equipment
- 1 Heavy-bottomed pan
- 1 Wooden spatula
- 1 Mixing bowls
- 1 Cutting board
- 1 Knife
- 1 Blender or mortar and pestle
- 1 Serving dish
Ingredients
- For the Marinade:
- - 500g fish rohu or any freshwater fish
- - 1 teaspoon turmeric powder
- - Salt to taste
- For the Curry:
- - 2 tablespoons mustard oil
- - 1 teaspoon fenugreek seeds
- - 1 teaspoon mustard seeds
- - 1 large onion finely chopped
- - 2 tomatoes chopped
- - 1 tablespoon ginger-garlic paste
- - 1 teaspoon turmeric powder
- - 1 teaspoon red chili powder
- - 2 green chilies slit
- - 1 cup water
- - Salt to taste
- - A handful of fresh coriander leaves chopped
Notes
- Clean and wash the fish thoroughly.
- In a bowl, mix the fish with turmeric powder and salt. Allow it to marinate for at least 15 minutes.
- Heat mustard oil in a heavy-bottomed pan until it reaches smoking point.
- Turn off the heat and let it cool slightly. This step eliminates the pungent smell of raw mustard oil.
- Reheat the oil and add fenugreek seeds and mustard seeds.
- Once they start spluttering, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté until the raw aroma disappears.
- Introduce tomatoes, turmeric powder, and red chili powder. Cook until the oil separates from the masala.
- Gently place the marinated fish into the pan. Be careful not to break the pieces.
- Add slit green chilies and pour in water. Allow it to simmer on medium heat until the fish is cooked through.
- Season with salt according to taste.
- Garnish the Assamese Fish Curry with fresh coriander leaves.
- Serve hot with steamed rice, the traditional accompaniment for this dish.
Conclusion:
Indulge in the tantalizing flavors of Assam with our Authentic Assamese Fish Curry. This recipe not only captures the essence of Assamese cuisine but also provides a glimpse into the cultural richness of this northeastern state. Immerse yourself in the tradition and taste the legacy of Assam with every delightful bite.
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