Welcome to Recipes.com

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..........

Powered By Blogger

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 



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.

No comments:

Post a Comment