Follow these steps for perfect results
Fish
small
Water
Turmeric powder
Salt
to taste
Corn flour
mixed in 1 tbsp water
Ginger
peeled and grated
Green Chillies
slit and cut into half
Bay leaf
Dry Red Chilli
optional
Panch Phoran Masala
Mustard oil
for shallow frying and cooking
Prepare all ingredients.
Heat mustard oil in a pan for shallow frying.
Rub fish with turmeric powder and salt.
Shallow fry the fish until lightly golden brown.
Remove fish and set aside.
Add more mustard oil to the pan if needed.
Add bay leaf, red chili, and panch phoron to the hot oil and wait until they crackle.
Add grated ginger and green chilies, turmeric powder and saute until fragrant.
Mix cornflour with water and add to the pan.
Season with salt.
Bring the curry to a boil, stirring to avoid lumps.
Reduce heat and add the fried fish to the curry.
Simmer for a minute or more, ensuring the fish is heated through.
Add water if needed to thin the curry.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of ginger to your preference.
For a richer flavor, use bone-in fish.
Garnish with fresh cilantro before serving.
Everything you need to know before you start
15 mins
The curry can be made ahead of time and reheated, but the fish is best cooked fresh.
Serve in a bowl garnished with fresh coriander leaves.
Serve with steamed rice.
Serve with a side of salad.
Pairs well with the spice and ginger flavors.
Provides a refreshing contrast to the rich curry.
Discover the story behind this recipe
A staple dish in Assamese cuisine, often prepared during special occasions and family gatherings.
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