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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..........

Wednesday, July 27, 2016

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

ভেদাইলতা-নৰসিংহৰ জোল মাছৰ লগত 


  • 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.

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