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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, August 25, 2014

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


ঔ টেঙা-ঢেকীয়া  মাছৰ  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......


4 comments:

  1. Your article is very helpful for me. I will follow your instruction. Thank you.
    Tenga

    ReplyDelete
  2. Tnks madhusmita for the delighted recipe, bonabole sesta korim, 😃

    ReplyDelete
  3. Tnks madhusmita for the delighted recipe, bonabole sesta korim, 😃

    ReplyDelete