Assamese Fish Curry (Machher Jhol)
A popular Assamese fish dish is "Machher Jhol", which is a light fish curry made with fish, tomato, onion, and a blend of spices. It is typically served with steamed rice.
Equipment
- 1 Heavy Bottomed Pan
Ingredients
- 500 gm Fish Use a firm-fleshed fish like rohu or catla
- 2 pcs medium sized tomatoes Chopped
- 1 pc large onion chopped
- 2 pcs Green Chilli Slit
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1 tsp Red Chilli Powder can substitute with Bhoot Jholakia in small quantity
- 1 tsp Turmeric Powder
- 2 tbsp Mustard Oil preferably Kachhi Ghani
- 1 Salt to taste
- 1 bunch Freshly chopped Coriander
Instructions
- Clean and cut the fish into desired-sized pieces and set aside.
- Heat mustard oil in a heavy-bottomed pan over medium heat.
- Add chopped onions, green chilies, and a pinch of salt. Cook until the onions turn golden brown.
- Add ginger and garlic paste and cook for another minute.
- Add chopped tomatoes and cook until they are soft and mushy.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Stir well.
- Add about 1 cup of water to the pan and let the spices cook for about 5 minutes.
- Carefully add the fish pieces to the pan, cover and cook for about 8-10 minutes, or until the fish is fully cooked.
- Once done, turn off the heat and sprinkle chopped coriander leaves on top.
- Serve hot with steamed rice.
Notes
This is an Assamese version of this popular dish "Machher Jhol" and has many other iterations depending on the region.