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With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Monday, October 7, 2013

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.....

1 comment:

  1. Hi Madhusmita,

    I am sure this is not fish tenga recipe, as Assamese fish tenga is without spices, as follows:

    First boil the bottle gourd pieces in a glass of water adding a pinch of salt .
    Heat a pan with mustard oil. add fenugreek seeds, let it sputter, Add the tomatoes and cook till pulpy.
    Add turmeric, 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 fried fish pieces and cook with lid on at low flame for 10-15 minutes.
    Sprinkle the chopped coriander leaves, squeeze in some lemon and seve with rice.....

    ReplyDelete