Small fish cooked in turmeric leaf | Halodhi patot diya mua maas

   We Assamese people love fish, whether big or small. The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. The local fishermen sell those in local markets. There are demands of exported fish from other parts of India also. But local fishes taste better. Small fish are also found in ponds. When it rains during summer, the paddy fields also filled with small fishes. The local boys used to catch them and sell them in local markets.

         We can cook small fish in many different ways. We can make curries, fry in oil or smoke in fire. Cooking small fish in banana leaf or turmeric leaf is a wonderful idea. It requires very less amount of oil. These recipies taste superb and are also very healthy. Here in this recipe I'm using turmeric leaf. If you don't have turmeric leaf, you can use banana leaf or aluminum foil. 

The recipe of small fish cooked in turmeric leaf | Halodhi patot diya mua mas

INGREDIENTS:

• 150 gms of small fish
• 2-3 turmeric leaves
• 1/2 tbsp turmeric powder
• 1/2 tbsp mustard oil
• Salt to taste

For garnishing:

• 2 onions chopped
• 4-5 whole green chillies
• Chopped coriander leaves

METHOD:

1.    I am using in this recipe very small tiny fish called 'mua mas'. Clean and wash fishes properly under running water.  Now rub fish with salt, turmeric powder and oil.
2.      Now wash turmeric leaves and place them in a non stick tawa. If the tawa is not non stick then rub tava with 1/2 tbsp mustard oil. I am using here a simple tawa, not non stick.
3.     Now place the fishes on the turmeric leaves. Spread the fishes so that every fish cook well and gets equal amount of  heat.
4.     Cover the tawa and in low heat cook for half an hour. After half an hour turn over the fishes carefully and again cover the tawa. Cook for another ten minutes.
5.  In this entire process the atmosphere filled with beautiful aroma of turmeric leaves.  It is mouthwatering. Now the fishes are ready to serve.
6.   Garnish with onions, green chillies and coriander leaves.