Aloo Bilahi Maas: Assamese Fish Curry with Potatoes and Tomatoes
Introduction:
Aloo Bilahi Maas, a traditional Assamese dish, beautifully blends fresh water fish with hearty potatoes and tangy tomatoes in a rich, aromatic curry. This comforting dish, perfect for any dinner, is a celebration of Assamese cuisine. The combination of fried fish, boiled potatoes, and spiced gravy offers a delightful balance of flavors that will leave you craving more. The dish is often enjoyed with steamed rice and can be paired with a refreshing Assamese dessert like Komolar Kheer to round off the meal.
Cuisine: Assamese
Course: Dinner
Diet: High Protein, Non-Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rohu Fish (or any fresh water fish) | 6 pieces |
| Mustard Oil | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Bay Leaf (Tej Patta) | 1 leaf |
| Dry Red Chillies (slit) | 2 pieces |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Potatoes (Aloo) | 4, boiled and roughly mashed |
| Tomatoes | 3, finely chopped |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Garam Masala Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 3/4 teaspoon |
| Water | 3 cups |
| Coriander (Dhania) Leaves | 4 sprigs, chopped |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 kcal |
| Protein | Approx. 25 g |
| Fat | Approx. 18 g |
| Carbohydrates | Approx. 25 g |
| Fiber | Approx. 4 g |
| Sodium | Approx. 450 mg |
Note: Nutritional values are approximate and may vary depending on portion sizes and specific ingredients used.
Instructions:
-
Prepare the Fish:
- Begin by marinating the fish pieces with 1/2 teaspoon turmeric powder and salt. This will allow the flavors to penetrate the fish.
-
Fry the Fish:
- Heat 2 tablespoons of mustard oil in a heavy-bottomed pan. Once hot, gently fry the fish pieces on both sides until they are golden and crispy. Once done, remove the fish from the pan and set them aside.
-
Prepare the Spiced Base:
- In the same pan, add the remaining mustard oil. Add the bay leaf, slit dry red chilies, and cumin seeds. Stir-fry for about 30 seconds, allowing the spices to release their aroma.
-
Saute Onions and Garlic:
- Add the finely chopped onions and garlic to the pan, along with a pinch of salt. Sauté the mixture over medium heat for about two minutes until the onions turn translucent and fragrant.
-
Cook Tomatoes:
- Add the chopped tomatoes to the pan and cook for about 4-5 minutes, stirring occasionally. Continue cooking until the tomatoes become soft and mushy, and the oil begins to separate from the mixture.
-
Add Potatoes and Spices:
- Once the tomatoes are cooked down, add the mashed potatoes, turmeric powder, and cumin powder. Stir the mixture well until you achieve a thick and flavorful gravy.
-
Add Water and Bring to a Boil:
- Add the water to the pan, mixing it in to create a smooth gravy. Bring the mixture to a boil and cook for another minute to combine the flavors.
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Cook the Fish in Gravy:
- Gently add the fried fish pieces to the pan. Sprinkle garam masala powder and additional salt to taste. Lower the heat to medium, cover the pan, and let the curry simmer for 5-7 minutes. During this time, the fish will absorb the flavors, and the oil will rise to the top, indicating that the curry is ready.
-
Finish and Garnish:
- Once the curry has reached the desired consistency, remove it from heat. Garnish with freshly chopped coriander leaves, allowing them to impart a fresh aroma.
-
Serve:
- Serve this delicious Assamese Fish Curry hot with steamed rice for a perfect meal. For an added treat, serve with Egg Shoap (Assamese-style scrambled eggs) and finish the meal with a sweet touch of Assamese Komolar Kheer (citrus-flavored rice pudding).
Tips for the Perfect Aloo Bilahi Maas:
-
Fish Variety: While Rohu fish is commonly used in Assamese cuisine, feel free to substitute it with any other fresh water fish like catla or mrigal.
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Adjust Spice Levels: The dry red chilies can be adjusted based on your preference for heat. If you prefer a milder curry, reduce the number of chilies or remove the seeds before adding them.
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Flavor Infusion: For a deeper flavor, you can add a splash of mustard paste to the gravy along with the other spices. It will enhance the mustardy taste and give the curry an authentic Assamese touch.
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Potato Consistency: For a creamier texture, mash the potatoes well. If you like a chunkier texture, you can leave them a little rough for added bite.
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Simmering: Let the curry simmer gently to allow the flavors to marry. This also helps the fish remain tender and juicy.
Why You’ll Love Aloo Bilahi Maas:
This dish is the epitome of Assamese comfort food—light yet rich in flavor, with the subtle heat from spices and the sweetness of the potatoes balancing the tanginess of the tomatoes. The tender fish, combined with the creamy mashed potatoes, is both hearty and satisfying. Whether you’re new to Assamese cuisine or a seasoned fan, Aloo Bilahi Maas will surely become a staple in your dinner rotation.
Enjoy this classic Assamese fish curry with your loved ones and experience the vibrant flavors of Northeast India!
