Aloo bilahi masor jool / Assamese style fish curry with potato and tomato
This uncomplicated fish curry makes for a fast and hearty meal any day of the week
Ingredients
- 4 tbsp oil
- ½tsp + a pinch + extra for the curry (according to taste)
- 5-6 pieces of rainbow trout (I used cuts from whole fish with bones in)
- 4-5 medium sized potatoes, peeled, quartered, boiled and roughly crumbled ( there should be chunks)
- 3 large, ripe tomatoes
- 1 small onion, finely chopped
- 3-4 cloves of garlic, finely chopped
- 1¼ tsp turmeric powder
- ½ tsp garam masala powder
- ¾ tsp cumin powder
- a small bunch of coriander
- 3 cups of water
For the tempering-
- 1 bay leaf
- 1 whole red dried chilli, split in half
- 1 tsp cumin seeds
Instructions
- Rub the fish pieces with the ½ tsp of turmeric powder and ½ tsp salt.
- Heat the oil (if the oil is not hot enough, the fish will stick to the pan) in a pan and fry the fish pieces on all sides. Remove the pan and keep aside. Do not turn off the heat.
- In the same oil, add the ingredients for tempering and when the seeds start to splutter, add the tomatoes, onions and garlic, along with the rest of the turmeric powder and a pinch of salt. Cook covered over low heat till the tomatoes are mushy...do not let it dry out too much.
- Add the potatoes, cumin powder and cook, stirring continuously till everything thickens.
- Pour the water, increase the heat to high and bring the curry to a boil.
- Add the fish, garam masala powder and season with salt. Simmer till the oil begins to rise to the top. Mash a few bits of potatoes.
- Add the fresh coriander and simmer for a few seconds.
- Serve hot with plain rice, a squirt of lemon and enjoy.