Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
Simple curry of pan fried fishes in curry leaves gravy made with turmeric, pepper & garlic
Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) is an authentic fish recipe from Assam in North East India. It consists of small whole river fishes or halved sardines or carps are cooked in a gravy made from curry leaves. Curry leaves is called as "Noro-singho" in Assamese. The fish curries in Assam do not use a lot of spices (unlike Bengali curries) and hence retains the natural flavour of the fish.
If you like this recipe, here are a few more recipes from Assam
- 4 Sardine fish , or carps, cleaned & halved
- Curry leaves , 1 bunch
- 4 Garlic
- 2 Green Chillies , (adjust)
- 1 tablespoon Whole Black Peppercorns , ground roughly
- 1 teaspoon Turmeric powder (Haldi)
- 3 Dry red chilli , (adjust)
- 1 tablespoon Mustard oil
- Lukewarm Water , as needed
How to make Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills. Halve them if you have selected a little bigger fish like sardine.
Marinate the sardines in turmeric and salt. (or any fish you have selected)
Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil). (Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)
Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan. You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure.
Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat.
In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water.
In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic.
Add the curry leaves paste and saute. See at all times that the gravy does not get burnt.
Add a pinch of turmeric powder and salt to taste. After mixing thoroughly, check for spices and adjust.
Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.
When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes.
Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) is part of the North Eastern Recipe Contest
I am a teacher,lecturer in Information Technology/Computer Science for the past 10 years.I have authored 4 text books in Information Technology and is passionate about cooking and loves to blog about food and travel.I am active in Google+ and is a moderator in one of the featured international foodies+ community in Google+.