Assamese Narasingh Masor Jhol Recipe (Fish in Curry Leaves Gravy)
Assamese Narasingh Masor Jhol, or Fish in Curry Leaves Gravy, is a traditional, authentic Assamese dish from the northeastern region of India. This delightful fish curry uses small river fishes, such as sardines or carps, which are gently cooked in a flavorful gravy made from fresh curry leaves. Known as “Noro-singho” in Assamese, curry leaves are the star of this dish, contributing a unique aromatic essence to the curry. Unlike many fish curries that use a heavy blend of spices, this Assamese recipe emphasizes the delicate, natural taste of the fish, making it a light yet flavorful side dish perfect for any meal.
This dish pairs wonderfully with steamed rice, allowing the subtle flavors of the curry to shine through. Its simplicity and elegance make it a popular choice for those who enjoy an authentic taste of Assamese cuisine. Let’s dive into the recipe!
Cuisine: Assamese
Course: Side Dish
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardine fish (or carps) | 4, cleaned & halved |
| Curry leaves | 1 bunch |
| Garlic | 4 cloves |
| Green Chillies | 2, adjust to taste |
| Whole Black Peppercorns | 1 tablespoon, ground roughly |
| Turmeric powder (Haldi) | 1 teaspoon |
| Dry Red Chilli | 3, adjust to taste |
| Mustard oil | 1 tablespoon |
| Lukewarm water | As needed (about 1/2 cup) |
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: Serves 2-4 people
Instructions
-
Clean and Prepare the Fish:
- Begin by cleaning the fish thoroughly. Remove the stomach, gills, and any other parts that need to be discarded. For larger fish like sardines, halve them to make them easier to cook.
- Marinate the fish with turmeric powder and a pinch of salt. This adds flavor and helps to tenderize the fish.
-
Shallow Fry the Fish:
- Heat a shallow frying pan and smear it with mustard oil. Allow the oil to heat on medium until it reaches a temperature close to smoking point (you will see faint fumes rising from the oil). If using another type of cooking oil, avoid letting it reach the smoking point.
- Ensure the oil is evenly spread across the pan to prevent the fish from sticking.
- Once the oil is hot, carefully add the fish and shallow fry them. Cook the fish on both sides until they are golden and tender. Once done, remove them from the pan and set them aside.
-
Make the Curry Leaves Paste:
- In a mixer grinder, blend the curry leaves, black pepper, and one green chilli to form a smooth paste. Add a small amount of water if necessary to help with blending.
-
Prepare the Gravy:
- In a separate kadai or wok, heat some mustard oil. Once the oil is hot, add the dry red chillies and crushed garlic cloves. Saute them until they release their fragrance.
- Add the curry leaves paste to the pan, and sauté on medium heat for 2-3 minutes. Be sure to stir constantly to prevent the mixture from burning.
- Add a pinch of turmeric powder and salt to taste. Stir well to incorporate the spices and adjust seasoning as necessary.
- Pour in about ½ cup of lukewarm water to create the curry gravy. Cover and cook for 2-3 minutes to allow the spices to blend well.
-
Simmer the Fish:
- Once the gravy is well-mixed and aromatic, gently add the fried fish pieces into the gravy. Let the fish simmer in the curry on low heat for about 5 minutes, allowing the spices to seep into the fish and infuse it with flavor.
-
Serve:
- Once the fish has absorbed the flavors, your Assamese Narasingh Masor Jhol is ready to serve! Pair it with steaming hot rice for a satisfying and traditional Assamese meal.
For a complete meal, you can serve this dish alongside an appetizer like Egg Shoap Recipe (Assamese Appetizer) and a sweet treat such as Nolen Gurer Payesh.
Cooking Tips:
- The key to this recipe lies in the simplicity of its spices. The mustard oil and curry leaves bring out the natural flavors of the fish, so avoid overwhelming the dish with additional spices.
- Adjust the heat level by modifying the amount of green chillies and dry red chillies used in the recipe.
Enjoy this authentic Assamese dish and experience the flavors of the Northeast right at your table!
