Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
Assamese cuisine is renowned for its subtle yet robust flavors, and the Assamese Narasingh Masor Jhol, or Fish in Curry Leaves Gravy, is a perfect example of this culinary tradition. This delightful dish combines fresh fish with fragrant curry leaves and spices, creating a tantalizing experience that pairs wonderfully with steamed rice. Here’s how to prepare this traditional Assamese dish that serves four people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardine fish or carps | 4 pieces |
| Curry leaves | 1 bunch |
| Garlic | 4 cloves |
| Green Chillies (adjust to taste) | 2 pieces |
| Whole Black Peppercorns (ground roughly) | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Dry Red Chillies (adjust to taste) | 3 pieces |
| Mustard oil | 1 tablespoon |
| Lukewarm Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 20 g |
| Carbohydrates | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Servings
- Servings: 4
- Cuisine: Assamese
- Course: Side Dish
- Diet: Non-Vegetarian
Instructions
-
Preparation of Fish:
Begin by cleaning the fish thoroughly, removing the stomach and gills. If using sardines or larger fish, you may wish to halve them to facilitate even cooking. Marinate the cleaned fish in turmeric powder and salt, ensuring they are well coated. -
-
Frying the Fish:
In a shallow frying pan, smear some mustard oil and heat it over medium heat until it reaches a temperature close to its smoking point (the oil should begin to emit faint fumes). Take care not to allow it to reach full smoking point if you’re using a different type of oil, as this can affect the flavor. Ensure the frying pan is evenly greased to prevent the fish from sticking. Optionally, you can cover the pan with a lid to retain moisture; however, keep an eye on the fish, stirring occasionally to prevent burning. Shallow fry the fish until cooked and tender, then switch off the heat. -
Making the Curry Leaves Paste:
In a mixer grinder, combine the curry leaves, black peppercorns, and one green chili (adjust to taste) with a little water, blending until you achieve a smooth paste. -
Preparing the Gravy:
In a kadai (wok), heat a tablespoon of mustard oil. Once hot, add the dry red chillies and crushed garlic, sautéing them until fragrant. Add the prepared curry leaves paste to the kadai, stirring continuously to prevent the mixture from burning. Sprinkle in a pinch of turmeric powder and salt to taste, mixing thoroughly. Adjust the seasoning as necessary. -
Cooking the Gravy:
Pour in approximately half a cup of lukewarm water and cover the kadai. Allow it to cook on medium flame for 2 to 3 minutes, letting the spices meld together beautifully. -
Combining Fish and Gravy:
Once the gravy is well combined and fragrant, gently add the fried fish to the kadai. Simmer the fish in the gravy on low heat for about 5 minutes, allowing the spices to seep into the fish for enhanced flavor. -
Serving:
Serve your Assamese Narasingh Masor Jhol hot, ideally accompanied by steamed rice, alongside traditional Assamese dishes such as Egg Shoap for a delightful and complete meal, and finish off with a sweet treat like Nolen Gurer Payesh.
Conclusion
The Assamese Narasingh Masor Jhol is not just a dish; it’s an experience of flavors and aromas that embody the essence of Assamese cuisine. Its simplicity belies the complexity of flavors, making it a perfect dish for both special occasions and everyday meals. This fish curry, enriched with the aromatic presence of curry leaves and the warmth of spices, promises to be a memorable addition to your culinary repertoire. Enjoy your cooking and the delightful journey through Assamese flavors!
