Fish Curry With Coriander Leaves

Coriander leves and Fish curry

Right after marriage I came to Chennai and I met Rupa baideu.  She is  so kind hearted and we came  very close to each other after the first meeting as if we know each other for long.She is like my elder sister  and guide me in every step . She taught me so many cooking tips and so many authentic Assamese Dishes at the time of staying in Chennai. One of them is Coriander Leaves Fish Curry and here is the recipe.

Preration Time :10m                      

Cooking Time : 15m

Ingredients:

• Fish : 4 /5 pieces ( Any river fish or back water fish goes well with this recipe)
• Coriander Leaves:1/4 Bunch
• 1/4 of a small onion
• 1 small potato or left over boiled potato mash ( aloo pitika)
• 2/ 3 garlic clove
• 2green chillies
• 2 tomatoes
• 1/2 tsp turmeric powder +1/2 tsp turmeric powder
• Salt
• Oil 2-3 tbsp ( Preferebly musturd oil)

Preparation:

• Clean and wash the fish well. Rub 1/2tsp of turmeric powder and salt. Keep it.
• Do small pieces of the onion.
• Cut the cleaned coriander leaves into small .
• Cut tomatoes and potato into four pieces.  

Method:

• Put oil on a hot pan and when it is hot fry the fish turning once. It will be light brown.
• Take it out and keep it aside.
• On that same oil fry the onions ( If you feel it is too less to fry the onion add one more spoon of oil.)
• When the onion is fried properly add the  potato   and stir it .
• Put turmeric powder, salt ( remember that you add salt in the fish too )and the garlic cloves. 
• Mix it well.
• Now add the coriander leaves and the tomatoes. Stir it and cover it reducing the heat.
• Add 1 1/2 cup of water when the mixture is almost cooked and keep it on medium heat.
• Put the fish into the curry when the curry is boiling. 
• Cook it for another 5 - 8 m . 
• Add the green chillies.
• And enjoy with steamed rice.

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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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