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Sour Fish Curry...From Assam

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The favourite fish curry of Assamese people. A sign of true assamese food.

The favourite fish curry of Assamese people. A sign of true assamese food.

Ingredients

Serves: 3-4

Metric Cups
  • 500 grams fish (preferabley rohu or any carp, washed thoroughly, cut into 2 inch pieces and marinated with the salt and turmeric powder)
  • 250 grams tomatoes (chopped)
  • salt (to taste)
  • 2 teaspoons turmeric
  • 3 tablespoons lemon juice
  • 1 teaspoon panch phoran
  • 1 teaspoon ginger and garlic paste
  • ⅔ bay leaf
  • 2 red chillies (dry)
  • 165 millilitres water
  • mustard
  • oil (for frying)
  • fresh coriander (for garnishing)
  • 17⅔ ounces fish (preferabley rohu or any carp, washed thoroughly, cut into 2 inch pieces and marinated with the salt and turmeric powder)
  • 8⅚ ounces tomatoes (chopped)
  • salt (to taste)
  • 2 teaspoons turmeric
  • 3 tablespoons lemon juice
  • 1 teaspoon panch phoran
  • 1 teaspoon ginger and garlic paste
  • ⅔ bay leaf
  • 2 red chiles (dry)
  • 6 fluid ounce water
  • mustard
  • oil (for frying)
  • cilantro (for garnishing)

Method

Sour Fish Curry...From Assam is a community recipe submitted by princeunicorn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a wok and fry the fish peices till they become golden brown in colour . keep aside .
  • Add little more oil to the remaining oil in kadai . Add Panch phoran and let them crackle . Add bay leaves and dry red chillies .
  • Then add ginger garlic paste . When the paste goes brown add chopped tomato and 1/2 tsp of salt . As tomato becomes tender, add 2 cups of water . Bring it to boil and add fried fish pieces .
  • Cook for 5 minutes in high heat . Then reduce the flame and add lemon juice .
  • Garnish with chopped coriander leaves .Serve with rice .
  • Heat the oil in a wok and fry the fish peices till they become golden brown in colour . keep aside .
  • Add little more oil to the remaining oil in kadai . Add Panch phoran and let them crackle . Add bay leaves and dry red chiles .
  • Then add ginger garlic paste . When the paste goes brown add chopped tomato and 1/2 tsp of salt . As tomato becomes tender, add 2 cups of water . Bring it to boil and add fried fish pieces .
  • Cook for 5 minutes in high heat . Then reduce the flame and add lemon juice .
  • Garnish with chopped coriander leaves .Serve with rice .
  • Additional Information

    Panch phoran is an Indian spice blend typically consisting of five whole spices in equal measure: Fenugreek, Nigella seed, Mustard seed,Fennel seed,Cumin seed.

    Panch phoran is an Indian spice blend typically consisting of five whole spices in equal measure: Fenugreek, Nigella seed, Mustard seed,Fennel seed,Cumin seed.

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