Aloo Bilahi Maas Recipe – Assamese Fish Curry with Potatoes and Tomatoes
Delightful, Tangy, and Mild Curry Perfect for Steamed Rice
Overview
Assamese cuisine, known for its rich diversity and bold flavors, brings us this mouthwatering dish – Aloo Bilahi Maas, or Assam Fish Curry. A hearty fish curry simmered with potatoes and tomatoes, it is a simple yet delicious dish that brings together the tanginess of tomatoes, the mildness of boiled potatoes, and the richness of fish. This curry is incredibly easy to prepare, and within just 25 minutes, you can have this flavorful dish ready to serve with steamed rice.
This Assamese fish curry is a traditional, comfort food that pairs beautifully with steamed rice and can be a perfect side dish for your dinner. Aloo Bilahi Maas is mild in spiciness, making it ideal for those who enjoy subtle flavors without overpowering heat. It also offers a great source of protein, making it a satisfying meal that’s both wholesome and fulfilling.
Ingredients
For a flavorful and satisfying Aloo Bilahi Maas, gather these simple ingredients. This recipe calls for:
| Ingredients | Quantity |
|---|---|
| Rohu fish (or any fresh water fish) | 6 pieces |
| Mustard oil | 2 tbsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Salt | To taste |
| Bay leaf (Tej Patta) | 1 leaf |
| Dry red chillies (slit) | 2 pieces |
| Cumin seeds (Jeera) | 1/2 tbsp |
| Potatoes (Aloo), boiled and roughly mashed | 4 potatoes |
| Tomatoes, finely chopped | 3 tomatoes |
| Onion, finely chopped | 1 medium |
| Garlic, finely chopped | 4 cloves |
| Garam masala powder | 1/2 tsp |
| Cumin powder (Jeera) | 3/4 tsp |
| Water | 3 cups |
| Fresh coriander leaves (Dhania) | 4 sprigs (chopped) |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serving: 4-6 people
Instructions
Follow these easy steps to create your own Aloo Bilahi Maas:
-
Marinate the Fish:
Begin by marinating the fish pieces with 1/2 teaspoon of turmeric powder and a pinch of salt. This helps the fish absorb the flavors and get a subtle color. -
Fry the Fish:
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the marinated fish pieces and fry them until both sides are lightly browned. After frying, remove the fish and set it aside. -
Prepare the Tempering:
In the same pan, add the remaining 2 tablespoons of mustard oil. When the oil heats up, add the bay leaf, slit dry red chillies, and cumin seeds. Stir them around for about 30 seconds, allowing the flavors to infuse the oil. -
Sauté the Aromatics:
Next, add the finely chopped onion and garlic to the pan. Sprinkle a little salt to help the onions cook faster. Sauté them on medium heat for about 2 minutes until they turn translucent and aromatic. -
Add the Tomatoes:
Add the finely chopped tomatoes to the pan. Stir well and cook until the tomatoes soften and become mushy. This step is important as it helps create the base of the curry and allows the oil to separate from the tomato mixture. -
Make the Curry Base:
Once the tomatoes are mushy, add the roughly mashed potatoes, 1/2 teaspoon turmeric powder, and 1/2 teaspoon cumin powder to the pan. Mix everything well so that the potatoes are coated in the spices. Cook for a couple of minutes to let the flavors meld together. -
Add Water and Bring to a Boil:
Pour in 3 cups of water and stir to combine everything. Bring the mixture to a boil, and let it cook for about 1 minute. This will help create a thick, flavorful curry. -
Add the Fried Fish:
Gently place the fried fish pieces back into the curry, ensuring they are submerged in the gravy. Sprinkle in 1/2 teaspoon garam masala powder and adjust the salt according to your taste. Reduce the heat to medium-low and cover the pan. Let it simmer for about 5-7 minutes, allowing the fish to absorb the flavors of the curry. -
Garnish and Serve:
Once the oil starts rising to the top and the fish is cooked through, sprinkle chopped fresh coriander leaves over the curry. Let it simmer for another minute to let the coriander infuse its flavor. -
Serve:
Serve your Aloo Bilahi Maas hot with a side of steamed rice for a traditional Assamese meal. You can also pair this curry with a side of Egg Shoap for added flavor. For a complete meal, why not finish with a refreshing dessert like Assamese Komolar Kheer to cleanse your palate?
Additional Tips
- Fish Choice: While Rohu fish is the traditional choice, you can also use Basa, Katla, or Bhetki fish in this recipe. Any firm freshwater fish works well.
- Mashed Potatoes: The potatoes should be boiled and mashed roughly so they create a thick curry base without turning into a paste.
- Curry Consistency: If you prefer a thinner curry, you can adjust the water quantity according to your liking.
- Spices: The amount of garam masala and cumin powder can be adjusted to suit your spice preferences.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Why You’ll Love Aloo Bilahi Maas
This Assamese fish curry is a delightfully tangy and mild curry that showcases the flavors of the region. The potatoes give the curry a creamy texture, while the tomatoes provide a refreshing tang that balances the richness of the fish. The use of mustard oil adds an authentic, sharp flavor to the dish, making it incredibly comforting and satisfying.
With only 25 minutes of preparation, this dish is perfect for a busy weekday dinner. Aloo Bilahi Maas pairs wonderfully with steamed rice, making it a hearty meal that’s both flavorful and nutritious. Additionally, the high protein content makes this a great choice for anyone looking to enjoy a protein-packed, non-vegetarian meal.
Enjoy this simple yet delicious recipe from the heart of Assam, and delight in the authentic taste of this classic fish curry.
