Assamese Walking Catfish Curry with Curry Leaf Gravy

Assamese Style Walking Catfish in Curry Leaf Gravy Recipe

Delve into the rich, aromatic world of Assamese cuisine with this flavorful and aromatic dish of Walking Catfish in Curry Leaf Gravy. This simple yet aromatic fish curry brings together the subtle fragrance of fresh curry leaves, the warmth of turmeric, and the earthy heat from black pepper, all of which perfectly complement the delicately cooked walking catfish. Best served with steamed rice, this dish offers an authentic taste of Assam, one of India’s northeastern states, known for its rich culinary heritage.

This curry is ideal for a side dish during a special family meal or as part of a festive Assamese-inspired lunch. The bold, vibrant flavors of mustard oil, garlic, and green chillies bring depth to the curry, while the tender catfish absorbs all the delicious spices, making each bite a burst of flavor.

Ingredients

Preparation Time

Servings

| Number of Servings | 2 |

Cuisine Type

Course

Diet

Instructions

1. Prepare the Ingredients:
   Start by prepping all the ingredients. Thoroughly clean the walking catfish and set them aside. Wash the curry leaves well, then grind the fresh, young curry leaves into a fine paste. Extract the juice from this paste and strain it to remove any solid particles. Set the curry leaf juice aside.

2. Heat the Mustard Oil:
   In a karahi (wok) or kadai, heat mustard oil on medium-high heat. Once the oil is hot, add the crushed garlic cloves to it. Allow the garlic to sizzle and release its aromatic fragrance.

3. Add the Chilies and Spices:
   Immediately after adding the garlic, toss in the slit green chillies. Sauté them for a few seconds to release their heat and fragrance. Next, sprinkle in the turmeric powder and salt, giving the mixture a quick stir to combine the spices evenly.

4. Cook the Fish:
   Gently add the cleaned walking catfish into the karahi, ensuring each piece is coated in the aromatic oil and spice mix. Cook the fish for about 5 minutes, allowing it to brown slightly and cook partially.

5. Add Water and Simmer:
   Pour in the hot water, bringing the mixture to a gentle boil. Cover the karahi and reduce the heat to medium. Let it simmer for another 7 minutes, allowing the fish to cook through completely.

6. Finish the Gravy:
   Add black pepper powder and the previously extracted curry leaf juice to the dish. Stir well and cook for an additional 3 minutes, allowing the curry leaf essence to infuse deeply into the gravy and fish.

7. Serve:
   Once the fish is cooked and the curry has thickened to your desired consistency, switch off the heat. This Assamese-style walking catfish curry is best served hot with steamed rice. For an authentic Assamese meal, you can pair it with Assamese Amitar Khar and finish off with a sweet treat like Narikol Pitha.

Tips & Variations

• Fish Variety: While walking catfish is traditionally used in Assam, you can substitute it with other types of fish like rohu or tilapia if catfish is unavailable.
• Spice Level: Adjust the number of green chillies to control the spice level. For a milder curry, you can use fewer chillies.
• Mustard Oil: Mustard oil gives this dish its authentic Assamese flavor, but you can substitute it with vegetable oil if you prefer a milder taste. However, mustard oil is highly recommended for its distinct taste.

Nutritional Information (per serving)

This Assamese Style Walking Catfish in Curry Leaf Gravy is a wholesome, flavorful dish that brings a unique Assamese touch to your dinner table. Whether you’re exploring new cuisines or simply craving something different, this dish promises to deliver a burst of fresh, herbal flavors in every bite. Enjoy the warmth and richness of Assamese flavors with this easy-to-make recipe, perfect for any occasion or just a cozy family meal.