:::বিলাহী-মাছৰ টেঙাঁ (Tangy-sour Fish Curry):::

Time for another easy-peasy recipe :-)

Tangy-sour Fish Curry is a very very staple dish in Assamese household. If you are from Assam (a very beautiful state in India), you know what I am talking about! Or if you ever had an Assamese roommate, I am pretty sure that you have seen and tasted this delectable curry! This is one of the recipe that truly symbolizes Assamese cuisine! We love our tenga (tangy flavor) and we love our maas (fish); this is just the perfect marriage between them. Another bonus point: it's extremely easy and quick, my kind of recipe ;-)

Let's discuss the recipe! If you happen to read my last blogpost on "জিকা-মাছৰ জোল (Fish Curry with Ridge Gourd)", this essentially involves the same steps. Same ingredients including the spices but because of the tangy nature of tomato this falls under the "tenga(sour) curry” section. We prepare same kind of fish curries with Outenga(Elephant Apple) and Nemu(Lime) as well. It’s a very regular preparation for us, but this kind of sour curries are all the more appreciated during the hot and humid summer months in Assam! You can definitely make it without the fish, but I can guarantee you, with fish it just tastes divine! :-) I have tried other signature Assamese dishes with saltwater fishes that are more readily at my disposal; I have to say there is something more that can be only achieved when freshwater fish (like Rohu etc.) is used. But I have tried this tomato curry with Tilapia, Catfish and Salmon and I see the same result no matter what type of fish I use! Also, like almost all Assamese cuisine, potato is important to this curry. Some of the other recipes I shared here can be made and relished without adding the potato, but I feel this curry NEEDS potato :-)

Also, like I have previously said, I am a trial and error kind of cook, which entails that I do not follow strict measurement for recipes! I do better when I estimate :-)

Ingredients: Tomato (More tomato means more tangy :-)), Fish, Red chili, Bay leaves, Pas furon (five spices mix), Oil, Salt, Onion, Garlic, Ginger, Cumin powder, Turmeric powder, Potato, Coriander (optional), Green chili (optional) 

• Marinate fish pieces with salt and turmeric for few minutes. Fry in your choice of oil or alternatively oven-bake.
• I like to chop up the tomatoes lengthwise. The reason being -is  I love the tomato skin left away from the melted flesh in the curry after being cooked. I think it makes the gravy very textured! :-) You will also need to chop up onions, make a paste of ginger and garlic as well.
• It's a good idea to pre-boil the potatoes. It saves the actual cooking time. Alternatively, I add the potato pieces a few minutes before the tomato as it needs more time to cook.
• Heat oil in a pan; any oil will do. Because I make it so often, I mostly use extra virgin olive oil. But it tastes best with mustard oil. 
• Once the oil is well heated, add dry red chilies, bay leaves, pas furon and chopped onions. 
• Add potatoes at this time if you haven't boiled it already.
• Add the chopped tomatoes, it will start melting within 10 minutes. Unlike some other recipes I have shared here, this does not need that much stirring.
• After few minutes add the ginger-garlic paste, green chili and salt. Stir for 2-3 minutes and add the turmeric as well as the cumin powder.
• Keep stirring and once everything seems all blended out and cooked, add water and bring it to boil. 
• Add the fish pieces; boil for some more minutes so that the flavor from fish blends in with the gravy.
• Add coriander at this point. That’s it :-) :-) And it best served with rice.

I like this curry to be tangy; hence at times if it is not sour enough I add juice from half a lemon to increase the sourness. This recipe has been my “foolproof curry” from a long time, I always prepare this when I have friends over; it needs slightest attention so you can devote your time to more complex recipes. I also have very fond memories of cooking and enjoying this curry with my roommates from Tamil Nadu during the crazy busy days of “grad school”. They seem to really enjoy it :-) For me, it will always remain the perfect item to cook for days when I don't have much time or don't want to spend a lot of time in kitchen but still crave for some comfort food!!!

If you are an ardent follower of Assamese cuisine like me I am very sure that this curry makes a regular appearance in your kitchen too! If you are not from Assam and you love experimenting recipe from different cuisine, I sincerely think this will be an ideal recipe to try. It's super easy (Oh, I already said that :-) many times) and ingredients are so easily available. I know you will surely enjoy this curry!! :-)

Love,

~Arrru

জিকা-মাছৰ জোল (Fish Curry with Ridge Gourd)

This was a staple in our household back home, and now it has firmly taken a place in my kitchen too. I religiously prepare this fish-curry at least twice a month. I know, I know it’s not a BIG number but you may already know, I am a lazy cook; for the most part :-), so I end up cooking only every other day. That and between my work tours, I think twice a month is frequent enough.

Let me talk about the main vegetable of this curry, Ridge Gourd. In my mother tongue (Assamese), we call it "Jikaa (জিকা)". I am not really sure if this is a familiar vegetable outside India, but it's definitely popular in India. It has thick dark green skin which you need to remove and spongy white flesh with seeds inside. Don't worry, the seeds are not much of a problem. You can see in the picture that there are some spikes on the outer skin :-) ; I remember my grandfather teaching my mom that if the total number of spikes is odd, the taste is going to be bitter. Bitter jikaa is not desirable :-) I am not sure how to describe the taste of this vegetable though! From childhood, I have enjoying jikaa prepared this way, so for me "jikaa" exclusively relates to this curry. I love exploring different recipes and flavors but I am not sure if I would ever want to try 'jikaa' in any other way :-), This recipe is typically made as a Fish curry but you can of course make it without the fish as well. And yeah, any kind of fish should work. Back home, we get very small freshwater fishes, with which this recipe is simply delicious!

Anyway, let's discuss the recipe. It's pretty simple, quick and easy. It also needs very less supervision; which means it's one of those recipes that is very hard to mess up :-) The great thing is that once you get the hang of this recipe, you can simply replace jikaa with vegetable like Pumpkin (Rongalao), Bottle Gourd (Panilao), tomato etc. Recipe remains exactly the same, but you get to taste very distinguished flavors with each of the different vegetables. This is one of the reasons I love authentic Assamese food. We use minimal oil and spices, and the taste of the vegetable stands out very distinctly rather than being masked by hundred different spices!

Ingredients: Red chili, Bay leaves, Pas furon (five spices mix), Oil, Salt, Onion, Garlic, Ginger, Cumin powder, Turmeric powder, Ridge Gourd (jikaa), Fish (optional), Potato (optional), Coriander (optional), Green chili (optional)

1. First you will need to clean the vegetables. It is easier if the spikes are peeled off first, you can then easily peel off the rest of the outer skin. 
2. Once you get all the hard dark skin out of your way, chop the inner spongy flesh into really small pieces. Smaller the pieces less time it needs for cooking.
3. Make a paste of ginger, chili and garlic. Chop some onions.
4. Marinate the fish pieces with salt and turmeric for few minutes. Fry in your choice of oil, make sure it is well fried or alternatively, you can oven-boil it too! (Confession: I used the remainder of the frying oil for the preparing the curry as well).
5. Heat up oil in a pan. I use olive oil when I am trying to eat extra healthy and for the days when I want a more authentic flavor I use my beloved mustard oil. 
6. Once the oil is well heated, add dry red chilies, bay leaves, pas furon (careful with the splattering!) and chopped onions. 
7. Add potatoes at this time, I don’t know why, but potatoes here take much longer time to cook. So it needs to go into the pan before the jikaa.
8. Add the jikaa when the onion turns golden in color. Keep stirring and after few minutes add the ginger-garlic paste with green chili and salt.
9. Continue stirring from time to time. You will see the pieces losing shape and melting to a gravy-like consistency. 
10. When the potato is cooked, add water and bring the gravy to boil. Although potato is optional, I like how it helps making the consistency better, every time.
11. Add the fish pieces; boil for some more minutes so that the flavor from fish blends in with the gravy. You can add coriander at this point. 
12. Your curry is ready.

This is one of my extremely favorite foods and I love it with rice. It's actually best served with rice. But have it with roti, with rice or simply the curry; however you may like it :-)

Hope you it was helpful! 

Love,

~Arrru

:::অমিতাৰ খাৰ (Papaya with Alkali):::

This is another staple from my kitchen. If you are an Assamese or if you have lived in Assam for a long long time, you must have experienced this culinary delight.

Well, as a matter of fact, we, Assamese people are commonly referred to as "খাৰ খোৱা অসমীয়া" (khar eating Assamese), which often has an underlying indication that we are a bit lazy in nature. That is definitely changing now. Nevertheless, we love our khars! :)

In an ideal Assamese meal, we generally start off with khar. You can make a khar dish with different primary ingredient like papaya (Assamese synonym: Amita), spinach, black gram, night jasmine flower etc. In my home, papaya was most frequently used.

Amitar Khar (papaya with alkali) in an Assamese household will usually include fish head from larger fishes (typically Rohu). The succulent fatty and pulpy taste of the fried fish head amalgamates with the alkali and slightly sweeter flavour of the unripe papaya to create this mouth-watering taste that every Assamese loves :) And the crunchiness of that fried fish head!! Yummmmmmy!!! It is not always easy to find Rohu here, so I have had substituted fish head with regular fish pieces or smaller fishes like Mua fish or younger Catfish. You can even skip the fish altogether. It is still going to taste awesome. 

Traditionally, khar is made from burning or sun-drying a typical banana tree stem or banana peel. The ash produced thereafter is mixed with water! The water is what we call khar. Generally for one meal serving 4 people, you don't need more than 3-4 teaspoons. But, this is definitely not the easiest way to prepare khar, specially if you are living outside Assam. "Baking Soda" is the most easiest and widely used alternative. Taste wise, it performs exactly the same. 

So here it goes...
Ingredients: Mustard oil (highly recommended), Red Chili, Bay Leaves, Pas Furon (five spices mix) or Mustard Seeds, Salt, Unripe Papaya, Khar or Baking Soda, Fish-head or other fish pieces, Turmeric Powder (for fish pieces), Green Chili (optional), Potato (optional)

Important Note:

• Make sure to get an unripe papaya. Even a slight ripe papaya may make the taste undesirably sweet.
• Keep in mind that there is no need of onion, garlic, ginger or any kind of spices. I have seen khar recipes with these ingredients, but I really prefer making mine with the minimal spices and ingredients.
• Be extremely careful about the amount of soda you are putting. More amount is going to leave a bitter aftertaste.

1. Peel off the papaya, scoop the seeds, slice it and chop into small thin pieces. This may take a generous amount of time, specially for a larger size papaya. But the thinner the pieces, the lesser is the cooking time.
2. I like to marinate the fish head with salt and turmeric for few minutes. Fry in your choice of oil. Make sure it is well fried.
3. Heat mustard oil in a pan. Add the mustard seed/pas furon, bay leaves and red chillies when the oil is properly heated. The seeds will start to splatter (So be careful ;))
4. Add papaya and potato pieces. Stir occasionally.
5. After few minutes add salt and the soda. For a rather big-size papaya, 1/2 spoon soda should be enough.
6. You will see the papaya pieces dissolve almost immediately. Keep stirring occasionally.
7. Once you feel that the papaya is almost cooked, add the fried fish head. I try to break it into smaller fragments. This helps in allowing the flavour of the fish melt into the papaya.
8. Cook for some more time.
9. Serve with rice.

This is one of my "all-time favourite food". I am pretty sure, if you are from the land of Assam, you already have attempted or will attempt this recipe at least once in your life. :) And if the whole concept of alkali as food is totally new to you and you decide to experiment; I would love to know more. Comment below :)

Love,
~Aru

:::নৰসিংহ আৰু পছতীয়াৰ জোল (Curry-leaves with fish):::

I am an ardent fan of authentic Assamese cuisine. I can still sense the taste lingering on my mouth from the overwhelming lunch-dinner invitations during my last trip to India, consisting of simple yet scrumptious Assamese recipes! I also can’t help missing the super delicious food by my beloved parents. Both of them are excellent in their unique way. Anyway, I brought this powder made by my mom comprising of dried local herbs, namely Noroxingho (Curry Leaves) and Posotiya (Five-leaved Chaste Tree; Scientific Name “Vitex negundo”).  The leaves are simply sun-dried and then mashed into a powdered form. Normally, a paste is made from the leaves plucked fresh from the plants; obviously the fresh taste gives the curry a superior flavor. However, I believe if you are outside Assam, dried form will be the best option for you :). This curry is supposedly very effective in helping you recover from common cold/fever and the bitter taste developed thereafter. Believe me, it works :)  Add few pieces of fish for the extra flavor. (Any fish will do, I tend to opt for the most fresh and readily available type of fish).

Curry Leaves (Image courtesy: web)

Five-leaved Chaste Tree (Image courtesy: web)

Here is the recipe:

Ingredients: Red chili, Bay leaves, Pas furon (five spices mix), Garlic, Gorom masala, Cumin powder, Turmeric powder, Salt, Chili, Ginger, Onion, Potato, Fish, Dried Noroxingho powder.

1. Make a paste of ginger, chili and garlic. Chop some onions.
2. Prepare the fish pieces. Fry or oven-cook.
3. Boil a potato. Mash it! Leave few uneven pieces. The mashed potato simply helps you to get the texture & consistency of the curry; otherwise it will be too liquidly.
4. Heat mustard oil in a wok (yes, mustard oil is the key to all Assamese cuisines :) ). Add dry red chilies, bay leaves, pas furon and chopped onions.
5. After 2-3 minutes, add the garlic-ginger paste, turmeric powder, cumin powder and a very little bit of garam masala.
6. Add the mashed potato and one spoon of the curry leaves dried powder. Add salt. Stir well and cook for some time. You can accordingly adjust the portion of the powder after your first trial. Be a bit careful, as too much of it can produce a bitter taste.
7. Add water. Bring water to boil and add the pieces of fish. Boil for some more time.
8. Serve with steamed rice.         

One of the main reasons of my love for this dish is the ease of preparation, not much chopping as well as cooking time needed. That is a huge plus for me considering I don’t enjoy spending a lot of time in the kitchen.

Enjoy!!

~Arrru