Fish curry 

Lai saakar machar jul

After long time back I want to write about assamese cuisine. My husband always  ask me to write down the Assamese recipes  mainly from the villages. Assamese people  are lovers of fish. So they eat fish at both lunch and dinner. Today I will write about  a fish curry with Lai saak (a special type mustard green leaves.). This is my mommy's recipe .

You need

•  A bunch Lai saak.
•  4/5 piece  Fish (any river fish)
•  1/2 tea spoon fenugreek seeds
•  Tomato 1 small (optional)                           
•  oil 2 table spoon
•  coriander leaves
•  turmeric powder 1/2 tea spoon
•  salt
•  2-3 green chillies ( Ootional)

Method:

Clean the Lai saak and separate the tender one and keep it aside. Seperate the stem and the leaves and massage it using your hands.  Keep it. 

Rub the fish with turmeric powder and salt.

Put a pan or kadai in gas stove on high heat. Put the oil in it and when it is hot put the fenugreek seeds. It become splatter immediately and add the fish on it.Reduce the gas to medium.When the fish turns to golden brown turn over the fish. After 3-5 minute add the lai saak . Add the remaining turmeric powder and adjust the salt. Cover and Cook  for 5 - 8 minute. Then some water comes out from the saak and turn over every thing using a spatula . Fish should be on top .Add the tomato slices here if you want it.Cover it for 5 minute. Put  1/2 cup of water. When it is boiling add the tender Lai Saak and coriander leaves  and cover it . Cook it for another 5/6 minute. Add 2/3 green chilies . 

And serve hot with steamed rice.


Tips: You can fry the fish earlier and add later when the curry is boiling. But the fish should be half cooked only. If you want a thick gravy you can use a boiled potato mash.

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