Discover the rich culinary heritage of Assam with this delightful recipe for Assamese Saaru Maas Diya Adar Jhol, a fragrant fish dish simmered in a warming ginger gravy. The fusion of spices and fresh ingredients creates a dish that is not only comforting but also bursting with flavor. Perfectly paired with steamed rice, this recipe is ideal for a cozy weekday meal or a special dinner gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small fish (like Rohu or Hilsa) | 10 pieces |
| Water | 1½ cups |
| Turmeric powder (Haldi) | 1½ teaspoons |
| Salt | As needed |
| Corn flour (mixed in water) | 1 teaspoon (mixed in 1 tablespoon water) |
| Ginger (peeled and grated) | 2 inches |
| Green chillies (slit and halved) | 2 pieces |
| Bay leaf (tej patta) | 1 piece |
| Dry red chilli (optional) | 1 piece |
| Panch Phoran Masala | 1 teaspoon |
| Mustard oil (for shallow frying and cooking) | As needed |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 240 |
| Protein | 24 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sodium | 350 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 2 |
Instructions
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Prep the Ingredients: Begin by gathering and preparing all the ingredients. Rinse the small fish thoroughly and set them aside. In a small bowl, mix the corn flour with a tablespoon of water to form a slurry and keep it aside for later use.
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Marinate the Fish: Rub the fish pieces with ½ teaspoon of turmeric powder and a pinch of salt. Ensure that the fish is well coated, allowing it to marinate while you prepare the gravy.
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Shallow Fry the Fish: Heat a generous amount of mustard oil in a pan over medium heat. Once the oil is hot, carefully add the marinated fish and shallow fry them until they are golden brown and cooked through. This process should take about 3-4 minutes on each side. Once done, remove the fish from the pan and place them on a plate lined with paper towels to absorb excess oil. Set aside.
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Prepare the Gravy: In the same pan, add a little more mustard oil if needed. Once hot, add the bay leaf, dry red chili (if using), and the Panch Phoran masala. Let the spices crackle for a few seconds, releasing their aromatic oils into the oil.
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Add Ginger and Green Chillies: Introduce the grated ginger and slit green chillies into the pan. Sauté them for 2-3 minutes until they become fragrant, ensuring that the ginger is lightly cooked but not burnt.
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Create the Curry Base: Sprinkle the remaining turmeric powder over the sautéed mixture and stir well. Then, gradually add the corn flour slurry while continuously stirring to avoid lumps. Pour in the 1½ cups of water, and season with salt to taste. Bring the mixture to a gentle boil.
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Simmer with Fish: Once the gravy begins to bubble, reduce the heat to a simmer and gently add the fried fish into the curry. Allow the fish to cook in the gravy for an additional minute or two, ensuring they absorb the flavors of the sauce. If the gravy appears too thick, add a little more water to achieve the desired consistency.
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Serve and Enjoy: Once the curry is ready, remove it from the heat. Serve the Assamese Saaru Maas Diya Adar Jhol hot, accompanied by steaming white rice and a fresh salad of your choice. For an added touch, you can prepare Rava Fried Prawns as a delightful side dish to complement this flavorful meal.
Final Notes
This Assamese fish curry encapsulates the essence of traditional Assamese cooking, marrying simplicity with rich flavors. The warming ginger and subtle heat from the green chillies elevate the dish, making it a perfect choice for any dinner table. Enjoy the heartiness of this dish, and savor the taste of Assam in every bite!