Assamese Saaru Maas Diya Adar Jhol Recipe – Fish In Ginger Gravy
Description:
Saaru Maas Diya Adar Jhol, a traditional Assamese dish, is a delicate yet flavorful fish curry made with fresh small fishes and cooked in a light ginger gravy. The dish is gently spiced and creamy, allowing the tender fish to shine in each bite. Perfectly paired with steamed rice, this comforting recipe is an ideal dinner choice, offering a harmonious balance of spices and flavors.
Cuisine: Assamese
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fish (small, gutted and washed) | 10 pieces |
| Water | 1-1/2 cups |
| Turmeric powder (Haldi) | 1-1/2 teaspoon |
| Salt | As needed |
| Corn flour | 1 teaspoon (mixed in 1 tbsp water) |
| Ginger (peeled and grated) | 2 inches |
| Green Chillies | 2, slit and halved |
| Bay leaf (Tej Patta) | 1 leaf |
| Dry Red Chilli | 1 (optional) |
| Panch Phoran Masala | 1 teaspoon |
| Mustard oil | For shallow frying and cooking |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2-3
Instructions:
-
Prep the Fish:
Begin by thoroughly cleaning the small fish. Once cleaned, rub them with 1/2 teaspoon of turmeric powder and salt to taste. Ensure that the fish is well-coated with the turmeric and salt mixture. Set the fish aside for a few minutes. -
Shallow Fry the Fish:
Heat mustard oil in a pan over medium heat. When the oil is hot, shallow fry the fish pieces until they are golden brown on both sides. Remove the fish from the pan and set them aside on a plate or in a bowl. -
Prepare the Curry Base:
If needed, add a bit more mustard oil to the pan (about 1/2 teaspoon). Once the oil heats up, add the bay leaf, dry red chili (optional), and panch phoran masala. Allow these whole spices to crackle and release their flavors into the oil. -
Add the Aromatics:
Add the grated ginger and slit green chilies to the pan. SautΓ© the mixture for a few minutes until the ginger releases a fragrant aroma. Stir in the turmeric powder and cook for another minute. -
Make the Gravy:
Now, add the cornflour-water mixture to the pan. Stir well to avoid any lumps. Season the curry with salt according to your taste. Allow the curry to come to a gentle boil, stirring occasionally. -
Simmer the Curry:
Once the curry starts boiling, reduce the heat to a simmer. Gently add the fried fish pieces into the curry. Let the fish cook for 1-2 minutes, ensuring it absorbs the flavors of the gravy. -
Adjust Consistency:
If the curry is too thick, add more water to reach your desired consistency. Remember, this dish is traditionally made with a light and thin gravy, so donβt hesitate to add extra water. -
Serve:
Once the fish is cooked through and the gravy is the right consistency, remove the pan from heat. Serve the Assamese Saaru Maas Diya Adar Jhol hot, paired with steamed rice and a fresh salad of your choice. For a complete meal, consider serving some crispy Rava Fried Prawns on the side.
Tips:
- Ensure the fish is cooked lightly to retain its tender texture.
- If you like a spicier kick, you can add more green chilies or a pinch of red chili powder to the curry.
- For a more authentic taste, opt for mustard oil, which is commonly used in Assamese cooking for its unique flavor profile.
This dish beautifully captures the essence of Assamese cuisine β subtle yet flavorful, with a comforting, light gravy. Perfect for a weekday dinner or a special occasion, this fish curry will undoubtedly delight anyone who tries it. Pair it with your favorite side dishes, and enjoy the simplicity of a well-loved traditional meal!
