Curry leaves are the leaves of curry plant and are often used in Indian cuisines . Curry leaves are extremely aromatic and are available throughout the year. These leaves also contains many nutritional value as these leaves provide vitamin A, vitamin B, proteins, carbohydrates, amino acids, fiber, calcium etc. Fresh curry leaves can be fried in oil to add depth flavour at the start of cooking. Curry leaves can be consumed as raw by making raw chutney. Fish in curry leaves gravy is a authentic fish curry recipe of Assam. Curry leaves in Assamese known as Narasingha. Here in this recipe I'm using fresh curry leaves paste. We Assamese people use less spices in our cooking. So this fish recipe is cooked without any powdered spices and that's why is a very healthy recipe. Assamese style Fish in Curry leaves gravy : INGREDIENTS: 4 pieces of fish (any) curry leaves, 1 bunch 2-3 green chillies 3-4 cloves of garlic 1 potato boiled 1/2+ 1/2 tsp turmeric powder
Assamese cuisines and recipes