1inch stub of ginger, smashed / pounded in a mortar and pestle
1tspturmeric powder
2½cups hot water
1tspplain flour mixed with 3 tsp of water
salt to taste
Instructions
The fish-
Pre heat the oven at 200 deg C and line a baking tray with parchment.
Add the anchovies to the tray.
Add the salt and turmeric powder and rub into the fish.
Spread out the fish on the tray in a single layer.
Place the tray in the centre of the pre heated oven and bake for approximately 20 minutes or till the fish have nicely coloured. Many of them with begin to curl.
Take the tray out of the oven and keep aside for a few minutes before gently peeling the fish off the paper. They will come off easily. If some of them stick together, separate them. Keep the fish aside for later.
The curry-
Heat a pan and add the mustard oil.
When the oil is hot, add the bay leaves followed by the dried red chillies and stir for a couple of seconds.
Add the paas puron and stir for a few seconds
When the paas puron begins to splutter, add the ginger over low heat and stir constantly for about 30 seconds.
Add the turmeric powder and stir for 30-40 seonds; take care not to burn.
Add the hot water, stir and bring to a boil over high heat.
Reduce the heat, cover and cook for about 3-4 minutes, or till the water is well infused with the ginger.
Remove the lid and simmer for half a minute before adding the plain flour and water slurry. Stir well to remove any lumps.
Simmer for 1½ minutes and season with salt.
Stir and simmer for a couple of seconds.
Add a big handful of the baked fish to the gravy.
Stir and cover the pan with a lid. Simmer over low heat for a minute to infuse the fish with the curry.
Remove from heat and serve hot with rice and other side dishes. We had ours with some dal, garlic-aubergine bake and some of the crispy baked fish.
Video
Keyword adar jool, anchovies, Assamese, assamese cuisine, assamese fish curry, assamese food, fish, ginger, ginger gravy, masor jool, non vegetarian recipes