O'Tenga Mashor Jool
( Fish with Elephant Apple)
The Assamese People use Elephant Apple in so many ways. Fish curries are one of them. I want to share a Authentic Assamsese Fish Curry ( mainly in Upper Assam) with Elephant Apple. Baby elephant apple is used for curing Sugar Problem too. O'Tenga ( Chalta - Bangali name ) is available in Indian Stores.
Ingredients:
- Fish : 4-5 piece ( Any river fish is good for this )
- O'Tenga / Chalta / Elephant Apple : 4 - 6 slices
- Garlic: 2 clove
- Fenugreek seeds ( Methi) : 1/2 tsp
- Turmeric powder :1/2 tsp + 1/2 tsp
- Salt
- Oil : 2 tbsp
- Green chilli: 2-3
- Coriander Leaves for garnishing
Preparation:
- Rub the fish with 1/2 tsp turmeric powder and salt. Keep aside.
- Boil the elephant apple slices adding 1 1/2 cup water til it cooked.
- Take a skilet and put the oil into it over medium heat.
- Fry the Fish . ( The fish should be half cooked ).
- Take it out and keep it.
- Drain the Elephant apple slices and store the water .
- Add the fenugreek seeds on the left over oil of frying fish. ( You can add more oil )
- When the seeds turns color add the O'Tenga slices and fry a little.
- Add other 1/2 of turmeric powder . Mix well.
- Add the water of the boiled O'Tenga.
- Cover with a lid and Let it boil.
- When it boils add the fish and garlic.
- Let it cook for about 10 minute.
- Add the green chillies.
- Garnish with coriander leaves and serve with rice.
Note: You can add 1/2 of a bioled potato mash into the greavy to thicken the greavy.
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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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