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)
3large, ripe tomatoes
1small onion, finely chopped
3-4 cloves of garlic, finely chopped
1¼tspturmeric powder
½tspgaram masala powder
¾tspcumin powder
a small bunch of coriander
3cups of water
For the tempering-
1bay leaf
1whole red dried chilli, split in half
1tspcumin 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.
Keyword assamese cuisine, assamese recipe, fish curry, fish recipe, light fish curry, masor jool, rainbow trout recipes, trout