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Sour Fish Curry...From Assam

A community recipe by princeunicorn

Not tested or verified by Nigella.com

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Introduction

The favourite fish curry of Assamese people. A sign of true assamese food.

Ingredients

Serves: 3-4

Metric Cups

500 grams fish (preferabley rohu or any carp, washed thoroughly, cut into 2 inch pieces and marinated with the salt and turmeric powder)
250 grams tomatoes (chopped)
salt (to taste)
2 teaspoons turmeric
3 tablespoons lemon juice
1 teaspoon panch phoran
1 teaspoon ginger and garlic paste
⅔ bay leaf
2 red chillies (dry)
165 millilitres water
mustard
oil (for frying)
fresh coriander (for garnishing)

17⅔ ounces fish (preferabley rohu or any carp, washed thoroughly, cut into 2 inch pieces and marinated with the salt and turmeric powder)
8⅚ ounces tomatoes (chopped)
salt (to taste)
2 teaspoons turmeric
3 tablespoons lemon juice
1 teaspoon panch phoran
1 teaspoon ginger and garlic paste
⅔ bay leaf
2 red chiles (dry)
6 fluid ounces water
mustard
oil (for frying)
cilantro (for garnishing)

Method

Sour Fish Curry...From Assam is a community recipe submitted by princeunicorn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a wok and fry the fish peices till they become golden brown in colour . keep aside .

Add little more oil to the remaining oil in kadai . Add Panch phoran and let them crackle . Add bay leaves and dry red chillies .

Then add ginger garlic paste . When the paste goes brown add chopped tomato and 1/2 tsp of salt . As tomato becomes tender, add 2 cups of water . Bring it to boil and add fried fish pieces .

Cook for 5 minutes in high heat . Then reduce the flame and add lemon juice .

Garnish with chopped coriander leaves .Serve with rice .

Heat the oil in a wok and fry the fish peices till they become golden brown in colour . keep aside .

Add little more oil to the remaining oil in kadai . Add Panch phoran and let them crackle . Add bay leaves and dry red chiles .

Then add ginger garlic paste . When the paste goes brown add chopped tomato and 1/2 tsp of salt . As tomato becomes tender, add 2 cups of water . Bring it to boil and add fried fish pieces .

Cook for 5 minutes in high heat . Then reduce the flame and add lemon juice .

Garnish with chopped coriander leaves .Serve with rice .

Additional Information

Panch phoran is an Indian spice blend typically consisting of five whole spices in equal measure: Fenugreek, Nigella seed, Mustard seed,Fennel seed,Cumin seed.