Bhedailota aru Narasinghor joolot dia Bhokua Maas....( Catla Fish in a gravy of Skunk Vine and curry leaves)

ভেদাইলতা-নরসিংহৰ জোল মাসর লগত 

Ingredients:

• Bhokua Maas (Catla Fish -250 gm (you can use other river fish also..)
• Narasingha paat ( Curry leaves) 2 cups
• Bhedailota paat (Skunk Vine) 2 cups
• Ginger garlic paste -1 tsp
• Potato (boiled and mashed) - 1
• Onion chopped- 1 small
• Cumin powder- 1 tsp
• Green chilly - 1-2
• Mustard oil -3 tsp
• Salt- to taste
• Turmeric powder- 1 tsp

Method :

• Fry the fish(smeared in turmeric and salt). Keep aside. 
• Grind curry leaves and Bhedailata (Skunk Vine) with a little bit of water in a mixture and strained.
• Heat oil in a pan. Fry the marinated fish in low flame. Keep the fry fish sideways. 
• In remaining oil add onion, chilly and garlic paste and fry for a minute
• Now add the mashed potato and bhedailata - narasingha extract..mix it well
• Add salt, turmeric and cumin powder and cook for another 5 minutes
• Now add water as required and let it boil. 
• In the boiling curry add the fish pieces and and cook for 10 minutes covering the pan.
• Garnish with coriander leaves (optional)
• The curry is ready to serve.

Xukan Machor chutney (Dry Fish Chutney)

শুকান  মাছর চাটনি 

Ingredients:

• Xukan Mach (Dry Fish) - 100 grms ( you can use any types of dried fish. Here I have used Xukan Dorikona Mach)
• One onion- sliced
• Green chili -3 to 4
• Chopped garlic - 1 tsp
• Roasted tomato - 1
• Salt - as per your taste
• Mustard Oil - 1 tsp
• Lemon juice- 1 tsp
• Coriander leaves

Method:

• Wash the dried fish (xukan Mach) in hot water. Keep them  aside. 
• In a hot pan now  heat the fishes for 5 minutes or till they  get a brownish color.
• Now in a bowl mix Xukan Mach, Green chili, Chopped garlic,Roasted tomato, Salt and  transfer them to the grinder.
• Once grinded take the mixture in a large bowl and add chopped onion, lemon juice, mustard oil and coriander leaves...Mix properly
• Ready to serve with rice..

Maasor Konir Bor (Fish egg fritters)

মাছর কণীর বড় 

Ingredients:

• Fish egg - 100 grms
• Onion - 2 (chopped)
• Green chilly -as per your taste
• Coriander leaves - chopped
• Curry leaves- 10-15
• Gram flour-1/2 cup
• A pinch off turmeric powder
• 1 tsp chopped ginger
• A pinch of Red chilly powder
• Salt - to taste
• Oil for frying
• Water - for mixing the ingredients

Method:

• First clean the eggs properly
• Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling. The boiling process increases the volume of the eggs)
• After five minutes strain it and let it to cool
• In a big bowl transfer the boiled fish eggs. Add all ingredients and mix well. Make a thick mixture with little water 
• Heat oil in a pan and shallow fry the fritters until golden brown on both sides.You can even deep fry if you want.
• Serve hot.

Gahori Tel Bhoja ( Pork fat fry )

গাহরির তেল ভজা 

Ingredients:

• 500 grms pork fat (boil in a pressure cooker for two whistles. Once boiled strain out the water and keep aside)
• 2 large chopped onions 
• 1 mid sized potato (cut in cubes)
• One tomato- cut into medium pieces
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• Green chili (as per your taste)
• 2 tbs mustard oil ( don't use too much oil as pork fat itself release oil)
• Coriander leaves for garnishing

Method:

• Heat oil in a pan. Add chopped onion and fry them till light golden.
• Add chili,ginger-garlic paste and fry it for a minute .
• Then add cumin powder, turmeric powder and fry till oil separates
• Now add pork fat pieces . Sprinkle salt and mix it well 
• Add the tomato pieces . Mix gently and fry them for 15 minutes. 
• Garnish with fresh coriander leaves and serve it hot.

Saru maas Bhaji.....(small fishes stir fry)

সরু মাছ ভাজি 

Ingredients:

• Small fishes -200 grm (Here I have used a variety of locally found small fishes including Mua, puthi, chanda, darikona maas)
• 1 big sized onion- chopped
• 8-10 garlic cloves
• 2-3 green chillies
• Turmeric- 2 tsp
• Salt to taste
• Mustard oil for frying
• coriander leaves 

Method:

• Clean the fishes and smear them in turmeric and salt
• In a hot pan add mustard oil. Half fry the fishes and keep aside
• In the remaining oil add garlic, chillies, onions, a little bit of salt (if required) and fry for 2 minutes 
• Now add the half fried fishes.Mix all and stir fry them for about 5 minutes
• Add coriander leaves and mix well
• Serve hot

Pork curry cooked with potato & lots of coriander leaves

গাহরির মাংস আলু আরু ধনিয়ার লগত 

Ingredients:

• 500 grm fresh pork
• 2 large chopped onions 
• One tomato-cut into medium pieces
• 2 mid sized potato (cut in cubes)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt ( according to your taste)
• 1/2 tsp crushed black pepper
• 2 bay leaf
• 1 green chili
• 4-5 tbs mustard oil
• 1tsp freshly ground garam masala powder
• Coriander leaves-1 cup chopped

Method:

• Heat oil in a pressure cooker without the lid. Add chopped onion and fry them till light golden.
• Add bay leaf, chili,ginger-garlic paste and fry it for a minute .
• Then add crushed pepper, cumin powder, turmeric powder and fry till oil separates
• Now add pork pieces and the potato pieces. Mix it well 
• Add tomato pieces and fry it for 15 minutes.
• Now add two cups of water plus 1/2 cup of coriander leaves and pressure cook for 3-4 whistles
• Once cooled sprinkle freshly ground garam masala powder plus 1/2 tsp crushed black pepper and mix the curry well
• Garnish with fresh coriander leaves and serve

Sorioh dia maasor jool ( Fish in mustard gravy)

সরিয়হ  দিয়া মাছ 

Though this dish is originally a Bengali dish, it is very among the Assamese people. We all know that Assamese cuisine has some external influences....

Ingredients:

For the Paste:

• Yellow mustard seed 3-4 tsp (soaked in little lukewarm water)
• A pinch of salt

Put the all ingredient in a mixture grinder and make a smooth paste.

For the cooking:

• 4-5 fish pieces (Ilish/Bhokua or Rou)
• 2 tsn mustard Oil 
• 3-4 Green Chillies slit at the base
• 1 tsp turmeric Powder
• ½ tsp Chilli powder
• 2 cups Water
• Salt to taste

Method:

• Smear the fish pieces with salt and turmeric powder first
• In a hot pan add mustard oil and shallow fry the fish pieces...when done keep aside (If you want you can skip the frying process . you can directly put the marinated pieces into the boiling gravy also)
• In the remaining hot oil add the mustard paste, turmeric powder, chilli powder
• Mix the all ingredients for 1-2 minutes and add some water
• Add the slit green chillies and bring it to boil
• Now add put the fried fish pieces into the boiling gravy
• Slow down the heat. Cover and cook for 10 minutes
• Uncover and check the consistency and adjust salt.
• Before serving add few drops of raw mustard oil for enhancing the flavor
• Serve it with steamed rice......

Paleng Xaak aru bilahir logot Kawoi maasor Jool (Climbing perch/Anabas testudineus cooked with spinach & tomato)

পালেং শাক  আরু  বিলাহীর লগত  মাছ 

Ingredients:

• Fried Kawoi fish- 4-5 pieces 
• Spinach leaves(Paleng Xaak) 1/2 (chopped)
• Onion- 1 small sliced lengthwise
• Ginger garlic paste 1tsp
• 1 tomato- cut into small pieces
• 1 boiled potato (optional) -mashed 
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- (According to taste)
• Mustard oil- 2 tbsp

Method:

• In a hot deep pan put mustard oil
• Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
• Add turmeric powder, cumin powder and fry well.
• Now add the tomato pieces and mashed potato...fry for two minutes
• Add chopped Spinach leaves, salt and cook for another 5 minutes. 
• Now add two cups of water and let the gravy boil.
• Cover with a lid and let it boil for another 5 minutes
• Put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes 
• Serve with rice....

Aari Maasor Khar Jool....(Khar gravy with Long-whiskered Cat fish)

আরি মাছর খার জোল 

Aari Maasor Khar Jool.... This dish is mostly eaten in many parts of lower Assam....A simple recipe with minimal ingredients.....

Ingredients: 

• Aari fish 5-6 pieces (You can use any types of river or fresh water fishes...However my grandmom says that this recipe tasts better with small fishes)
• kolakhar 2tsp
• Garlic cloves 3-4
• Green Chillies 2-3 (or as per your taste)
• Salt to taste
• Water

Method:

• Clean and wash the fish pieces. Rub with 1 tsp salt and 1/2 tsp turmeric.
• Heat the mustard oil in kadai and shallow fry the fish pieces. keep aside.
• In a hot deep pan put 1/2 tsp of mustard oil and add 2-3 green chillies, garlic cloves, salt stir for few seconds
• Now add kolakhar or sodium bicarbonate (along with 2 cups of water).
• Add the fried fish pieces and mix well
• Cook for about15 minutes and switch off the gas.
• The khar jool is ready to serve with rice.

Ou Tenga Dhekia aru Maasor jool......( Fish sour curry cooked with elephant apple & edible Fiddlehead Ferns)

ঔ টেঙ্গ ঢেকিয়া আরু মাছর  আঞ্জা 

Ingredients:

• Fish- 200 grm (you can use any type of fresh water or river fishes....Here I have used Bhangon fish)
• Half Ou Tenga (elephant apple)
• Dhekia (Fiddlehead Fern) - 1-2 bunch 
• a pinch of turmeric powder
• salt to taste
• 1tsp Mustard oil
• 1/2 tsp mustard seed
• 1 whole green chilly
• 1 tsp rice flour

Method:

• Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand
• Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
• Wash the Dhekia xaak and chop the tender parts. keep aside
• Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water and a pinch of salt to it (to reduce cooking time)
• In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt .
• Add boiled Ou tenga pieces along with the boiled water
• If necessary add another glass of water and simmer for a minute.
• Mix the rice flour with a little water to make a light paste and add to the pan.
• Now add the dhekia xaak to the pan and cook for 5 minutes .
• In the boiling stew add the fried fishes and cook for another 10 minutes
• Finally, it is ready to enjoy the most popular Assamese sour curry with steamed rice......

Bhokua Maasor Jool fulkobi aru aalur soite...( Catla fish cooked with cauliflower and potatoes)

ফুলকবি  আরু  আলুর  লগত  মাছর  আঞ্জা 

Ingredients:

• 4-5 pieces of shallow Fried fishes ( Here I have used Bhokua fish (catla).you can use any type of fishes ) 
• Few medium pieces of cauliflower (Boil 5 minutes before cook adding a pinch of salt)
• Few pieces of potato cubes (you can boil the potatoes to reduce cooking time)
• 1-2 tomatoes, ( Cut into medium pieces)
• 1 medium onion, sliced
• 1tsp Ginger garlic paste
• 1 tsp cumin powder
• 1 tsp turmeric powder 
• 1-2 green chilly
• 2tsp mustard oil
• salt to taste
• Few chopped leaves of coriander

Method:

• Heat a pan with mustard oil. Add the ginger garlic paste, green chilly and onion and fry them for 1 min
• Add the tomatoes and cook till pulpy.
• Add turmeric, cumin powders and salt and mix well.
• Now its time to add the potatoes and cauliflower pieces slices (along with the boiled water) to the pan. Stir and cook for 10 minutes.
• Add the fish pieces and cook with lid on at low flame for 10-15 minutes. 
• Sprinkle the chopped coriander leaves and serve with rice.....

Maasor konir Tenga..........(Fish eggs cooked with Thekera Tenga/Garcinia)

মাছর কণীর টেঙ্গ 

Ingredients:

• 100 grm fish eggs/roe (Rohu or catla fish)
• 5-6 pieces of thekera( Mangosteen/ garcenia), soaked in water for an hour
• 2 pinches of turmeric powder
• salt to taste
• Mustard Oil 
• a pinch of sugar
• 1/2 tsp mustard seed
• 1 whole green chilly
• 1 tsp flour

Method:

• First clean the eggs properly
• Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling)
• (Instead of boiling you can fry the eggs too. But personally I love to boil the fish eggs. The boiling process increases the volume of the eggs)
• Strain the water and keep the eggs aside to cool. 
• Heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
• add the thekera pieces (which were soaked in water)
• Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
• Mix the flour with a little water to make a light paste and add to the pan.
• Now add the boiled fish eggs to the pan and cook for 15 minutes .
• Finally, it is ready to serve with rice.

Paleng aaru Masoor dailor Khar.........(Spinach & Lentils khar with Fish head)

পালেং শাক আরু মছুর দাইলৰ খার 

Ingredients:

• Fried Fish head: 1 medium size ( I generally love to use Catla or Rohu fish head...however, you can make this recipe without fish head also)
• Spinach leaves(paleng xaak): 1 bunch (chopped)
• Red lentils (Masoor Dail): 1 cup (soaked in water for 1/2 hour)
• Mustard oil: 2tbsps
• Crushed garlic cloves: 1/2 tbsp
• Slit green chillies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodiumbicarbonate: 1/4 tsp

Method:

• Heat mustard oil and fry the garlic till brown.
• Add slit green chillies and chopped Paleng xaak and stir for about1 a minute.
• Add the lentils and stir for a minute.
• Add , salt,and kolakhar or sodium bicarbonate.Mix it well
• Now add fried fish head and water. Pressure cook for 1-2 whistles
• When done add few drops of mustard oil before serving
• The Paleng aaru dailor khar is ready to serve with rice.

Til dia Maasor Aanja..... ( Fish in sesame seed paste gravy)

তিল  দিয়া মাছর  আঞ্জা 

Ingrediants:

• 10-12 pieces of River fish ( Rohu, Catla etc.)
• 4 tbsp Til bota (Sesame Seed Paste...Here I have used brown sesame seed paste)
• 1 cup of boiled potato cubes 
• 1 Large Onion (finally chopped)
• 1/2 tsp Ginger paste
• 1/2 tbsp garlic paste
• 1-2 Green Chilies 
• 1 tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 3-4 tsp mustard oil
• Salt to taste

Method:

• Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand.
• Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
• In the remaining oil of the pan add onion, green chilies, garlic and ginger paste. Cook till it turns brown.
• Add boiled potato cubes,cumin powder, turmeric powder and salt. Fry them for 5 minutes
• Add the sesame seed paste and 2 cups of hot water. 
• Add the fried Fish pieces .Cover and cook it till the gravy turn thick.
• Garnish with coriander leaves & serve with steamed rice

Rou Maas Patot dia ( Rohu fish steamed in banana leaf)

Patot dia maas(পাতত দিয়া রৌ মাছ) recipe is very much similar to a well liked Bengali dish "Maacher Paturi"

Ingredients: (serves two)

• Banana Leaf (Tender the leaf by heating on fire )
• Rohu fish pieces-2 medium sized ( you can use other fish also)
• Green Chilies -1-2
• Mustard paste 2tsp (To make mustard paste soak mustard seeds in water for about 1/2 hour. After 1/2 hour drain it and grind to a thick paste adding a little water and a pinch of salt.)
• Mustard Oil - 2-3
• Turmeric powder 1tsp
• lemon juice 2-3 spoon
• Ginger garlic paste 1/2 tsp
• Salt to taste

Method:

• Take the washed Rohu pieces and marinate them with little bit of salt & a pinch of turmeric powder
• In a big bowl take the mustard paste, ginger garlic paste, mustard oil, lemon juice, chopped green chilies,a pinch of turmeric and salt . Mix them well & make a smooth paste.
• Marinate again the fish pieces with the smooth paste keep them aside for about 15 minutes.
• Next wrap the fishes one by one in Banana leaves and tie with a string carefully to make a parcel or small packet. 
• If you have a steamer steam the fish for 10 minute.You can also cook it inside a steel tiffin box in case if you are using pressure cooker.
• Serve it with steamed rice..

Sanmiholi Xaakor logot maasor Jool (Fish curry with mix leafy vegetables)

(In this recipe I have used different types of xaak...For instance....Paleng, Khutura, Morisaa, Kosu xaak and more....)

Ingredients:

• Fried river fish- 4-5 pieces 
• Mix Xaak (leafy vegetables)3 cups (chopped)
• Onion- 1 small sliced lengthwise
• Ginger garlic paste 1tsp
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- (According to taste)
• Mustard oil- 2 tbsp
• Tomato- 1 chopped

Method:

• In a hot deep pan put mustard oil
• Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
• Add turmeric powder, cumin powder and fry well.
• Now add the chopped xaak (leafy vegetables), salt and cook for 5 minutes. 
• Now add two cups of water and let the gravy boil.
• Cover with a lid and let it boil for another 5 minutes
• put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes 
• Add lemon juice before switching off the gas . 
• Serve with rice

Jikar Khar masor muror logot (Ridge gourd khar with Fish head)

Khar...A signature dish of Assamese people.....Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat........There are variety of khar dishes.............Here I have shared Jikar Khar........

Ingredients:

• Fried Fish head: 500 gms
• Ridge Gourd (jika): 2-3 medium size
• Mustard oil: 2 tbsps
• Crushed garlic cloves: 1/2 tbsp
• Slit green chilies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp

Method:

• Peel and chop the Ridge gourds
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped ridge gourd and stir for about half a minute.
• Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
• Add water and stir and close cover.
• Cook for another 15 minutes and switch off the gas.
• The Jikar khar is ready to be served with rice.

Kukurar/ Murgir Jool ( Chicken curry in Assamese style)

Ingredients:

• 1 k.g. Chiken cut into medium pieces ( Here i have used Country chicken)
• 2 potatoes cut into big cubes and fried
• 3 tbsp ginger-garlic paste
• 4-5 chopped onion 
• 5 tsp mustard  oil
• A pinch of sugar
• salt to taste
• 1 bayleaf 
• 1 tomato
• 2-3 green chilies
• 1 tsp cumin poder
• 1 tsp garam masala
• 1tsp meat masala (optional)
• 1/2 crushed black pepper
• chopped coriander for garnishing

Method:

• Combine the  chicken pieces in turmeric, coriander powder, 2 tsp ginger-garlic paste, mustard oil, and salt in a bowl and allow to marinate for 1 hour.
• Heat the mustard oil in a cooking pot (or karahi) and add the bay leaf, a pinch of sugar, chilies  and onions, fry until golden in color.
• Add the remaining ginger-garlic paste and fry for a few seconds.
• Add the marinated meat, meat masala and cook until oil separates from the meat.
• Add the garam masala, black pepper, tomato pieces and the fried potatoes, mix well and fry for 15 minutes.
• Now put the fried meat in a pressure cooker and add 2 -3 cups of water
• pressure cook for 3 whistle.
• Remove from the flame, open the lid and transfer the chicken curry in serving bowl.
• Garnish with fresh coriander leaves.

Nemu Tenga Masor Jool ( Fish Sour curry with Lemon)

Ingredients:

• 4-5 tsp Lemon juice ( or as per your taste)
• 4-5 pieces of fried fish 
• 1 medium size boiled potato mashed
• 2 pinches of turmeric powder
• salt to taste
• 1 tsp Mustard Oil
• a pinch of sugar
• 1/2 tsp mustard seed
• 1 whole chilly
• 1 tsp flour

Method:

• In a pan, heat the mustard oil and add 1 tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
• add mashed potat and fry for a minute
• Add lemon juice along with another glass of water, and simmer for a minute.
• Mix the flour with a little water to make a light paste and add to the pan.
• Now add the fried pieces of fish to the pan and cook for 10 minutes .
• Finally, it is ready to serve with rice.

Mass Panilau aru Bilahir lagot ( Fish with Bottle gourd and Tomato)

Ingredients:

• 4-5 pieces of Fried fishes ( Here i have used Rohu fish)
• 1 small size bottle gourd (peeled and cut into medium slices)
• 1-2 tomatoes, ( Cut into medium pieces)
• 1 medium onion, sliced
• 1tsp Ginger garlic paste
• 1 tsp cumin powder
• 1 tsp turmeric powder 
• 1-2 green chilly
• 2tsp mustard oil
• salt to taste
• Few chopped leaves of coriander

Method:

• First boil the bottle gourd pieces in a glass of water adding a pinch of salt .
• Heat a pan with mustard oil. Add the ginger garlic paste, green chilly and onion and fry them for 1 min
• Add the tomatoes and cook till pulpy.
• Add turmeric, cumin powders and salt and mix well.
• Now its time to add the lau (bottle gourd) slices (along with the boiled water) to the pan. Stir and cook for 10 minutes.
• Add the fish pieces and cook with lid on at low flame for 10-15 minutes. 
• Sprinkle the chopped coriander leaves and seve with rice.....