Tuesday, 26 June 2018

Assamese style fish with curry leaves


Curry leaves are the leaves of curry plant and are often used in Indian cuisines . Curry leaves are extremely aromatic and are available throughout the year. These leaves also contains many nutritional value as these leaves provide vitamin A, vitamin B, proteins, carbohydrates, amino acids, fiber, calcium etc. Fresh curry leaves can be fried in oil to add depth flavour at the start of cooking. Curry leaves can be consumed as raw by making raw chutney. Fish with curry leaves is an authentic fish curry recipe of Assam. Curry leaves in Assamese known as Narasingha. Here in this recipe I'm using fresh curry leaves paste. We Assamese people use less spices in our cooking. So this fish recipe is cooked without any powdered spices and that's why is a very healthy recipe.

INGREDIENTS:
• 4 pieces of fish (any)
• curry leaves, 1 bunch
• 2-3 green chillies
• 3-4 cloves of garlic
• 1 potato boiled
• 1/2+ 1/2 tsp turmeric powder
• 1 tomato chopped
• 2-3 tbsp mustard oil
• salt taste



METHOD:

Separate curry leaves from the stems. Wash curry leaves under running water. In a grinder jar take the curry leaves and green chillies. Add 1/2 cup of water and grind it to make a paste. Strain the curry leaves paste through a strainer. Keep the liquid portion in a bowl and discard the remaining. Keep aside.

Peel of the boiled potato and mashed it properly.  Keep aside.

Wash fish pieces under running water and rub with salt and turmeric.

 In a pan heat oil.  Fry fish pieces.  Drain and keep aside.

  In the remaining oil.  Add chopped garlic cloves . Add turmeric. Add chopped  tomatoes and mashed potatoes. Mix well.
Cook for sometimes until oil separates.

Now pour the curry leaves' liquid into the pan.  Mix well.   Add 1 cup of water. Bring to boil.

Add fish pieces. Again cook for few minutes by covering the pan in medium heat.

Remove from heat.

Serve  with rice.

This recipe was originally shared here

*For more similar recipes and other Assamese recipes please visit my blog Rumi's Kitchen

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