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Top 15 Assamese style sour Fish curry recipes


Assam's love for fish is legendary.  Assamese people can eat fish everyday, in every lunch or dinner. The mighty river Bhramaputra is a good source of some wonderful spices of river fishes. The local fishermen catch fishes using simple net in river Bhramaputra and sold them in the local markets. In the sub-rivers also many fishes are found which are also as good as to taste as the fishes of Bhramaputra. Fishes are found in ponds and paddy fields also, specially during summer in rainy seasons. Local boys catch those fishes for enjoyment and for selling in the local markets.

Assamese people love to eat fish by making  sour fish curries.  There are many souring agents which are used to make fish curries. Among them some are found only in this part of India such as elephant apple,  garcinia, modhuxulung etc. Assamese cuisine is less spicy and less oily.  Powdered spices are hardly used in Assamese cuisine. We Assamese people like to eat vegetables in its own taste. Powdered spices spoiled the real taste of the vegetables. So in making sour fish curries we hardly use spices.

Top 15 Assamese style sour Fish curry recipes 


1. Fish with cheery tomatoes and roselle  leaves by Nitumoni Das Shamah :


In this Assamese style sour fish curry recipe the souring agent used by Nitumoni was cheery tomatoes and roselle leaves. She posted a very beautiful picture of the dish and I translated the recipe in her own words from Assamese.


INGREDIENTS:
• 5 pieces Kanduli fish (catfish)
• 1 bunch of roselle leaves
• 5-6 cheery tomatoes
• 2 green chillies
• 1 bay leaf
• pinch of panch phoron
• pinch of turmeric powder
• oil and salt as required

METHOD:
Wash roselle leaves properly and then chopped with hands.
Wash fish pieces under running water and rub with salt and turmeric . In a pan heat oil and fry fish pieces. Drain and keep aside.
In the remaining oil add panch phoron and bay leaf.
Then add chopped roselle leaves,  salt, turmeric and chopped green chillies.
Stir for sometimes and then add cherry tomatoes.  Add required amount of water.
Add fried fish pieces.  Bring to boil.
After some time remove from heat.
Serve with hot steamed rice.

2. Fish with lentils by Nitumoni Das Sarmah :

In this recipe the souring agent used is Lemon. 




INGREDIENTS:

• 1 cup arhor dal
• 1 cup red lentil 
• 3 pieces if rohu fish 
• 1 small lemon 
• 6 leaves of long coriander 
• 1 onion
• 1/2 tbsp ginger garlic paste 

• pinch of panch phoron 
• 2 bay leaves 
• 2 dry red chilies 

• 2 green chillies 
• salt and turmeric as required 
• 50 gms of mustard oil 

METHOD:
In a pressure cooker take arhar dal and red lentil.  Add required amount of water.  Close the lid and cook for 1 whistle. 
Wash fish pieces and rub with salt and turmeric. In a pan heat oil. Fry fish pieces. Drain and keep aside. In the remaining oil add bay leaves,  panch phoron, dry chillies, ginger garlic paste , green chillies and chopped onion.  Fry for sometimes.  Now in low heat add turmeric powder and pour everything from the cooker.
Now add fish pieces.  Squeeze the lemon and add it's juice into the pan.  Add chopped long coriander leaves. 
Now close the lid and in high heat cook for 5 minutes. Remove from heat.  The dish is now ready to serve. 

3. Fish with tamarind by Nitumoni Das Sarmah :

In this recipe the souring agent is tamarind.  




INGREDIENTS:
• 200 gms swam barb or puthi mass 
• 1 bowl tamarind pulp
• 2 bay leaves
• 1 pinch panch phoron
• 2 dry red chilies 
• 2 green chillies 
• salt,  turmeric and oil as required 
• 1 tbsp wheat flour or rice powder 

METHOD:

Clean fish pieces, remove intestines and wash under running water.  Rub with salt and turmeric.  In a pan heat oil. Fry fish pieces.  Drain and keep aside. 
In the remaining oil add bay leaves , panch phoron and chillies.  Now add the tamarind pulp together with its seeds.  
Now add fish pieces.  
In a cup of water mix rice powder or wheat flour.  Pour it in the pan. Close the lid. 
Bring to boil. When the gravy becomes thicker remove from the heat. 
The dish is ready to serve now. 

4. Fish with elephant apple as ND jackfruit seeds by Nitumoni Das Sarmah :

In this recipe the souring agent used is elephant apple. 



INGREDIENTS:
• 3 pieces of big fish 
• 1/2 elephant apple 
• 10-12 jackfruit seeds
• 1 big potato 
• 1 onion
• 3 chillies
• 1/2 tsp ginger garlic paste 
• salt, turmeric and oil as required 

METHOD:
Soak jackfruit seed in water for 15 minutes. It will be easier to peel it's skin. 
Make pieces of elephant apple. 
Peel off the potato and cut into small pieces. 
Now take all the three ingredients in a cooker.  Add water. Cook for 1 whistle.

Now rub fish pieces with turmeric powder and salt. In a pan heat oil.  Fry fish pieces.  Drain and keep aside.

In the remaining oil add chopped onions,  ginger garlic paste and chillies .
Pour everything from the cooker. Add salt and turmeric powder. Simmer.  Add more water if required.
Add fish pieces. Cook for few minutes.
Remove from heat .serve with hot steamed rice.

5. Fish with mustard seeds and jujube (bogori) by Nitumoni Das Sarmah :

In this recipe the souring agent used is jujube. 




INGREDIENTS:
• 1 rohu fish (200 gms) 
• 1 bowl of jujuba 
• 2 tsp mustard seeds paste 
• 3 green chillies 
• 2 dry red chilies 
• 1 tsp ginger garlic paste 
• 1 onion chopped
• 1/2 tsp cumin powder
• 1 pinch red chilli powder
• salt, turmeric and oil as required

METHOD:
Clean the fish,  remove it's intestine and wash under running water. Rub with salt and turmeric powder. In a pan heat oil . Fry the fish, drain and keep aside.
In the remaining oil add chopped onions . Add all the other spices and jujuba.
Fry for sometimes and add little water so that all the spices mixed well.
Fry till oil separates.
Now add 1 big cup of water.
Add the whole fish. Now close the pan and cook for sometimes until the gravy becomes thicker.
Remove from heat. Serve hot with steamed rice.

6. Fish with grounded elephant apple by Nitumoni Das Sarmah :

In this recipe the souring agent used is dry and grounded elephant apple. 



INGREDIENTS:
• 3 pieces of murrel fish(hol mass)
• 2 tsp dry grounded elephant apple
• 2 boiled potatoes
• 1 onion chopped
• 1 tbsp ginger garlic paste
• 3 green chillies
• salt, turmeric and oil as required

METHOD:
Wash fish pieces. Rub with salt and turmeric. In a pan heat oil. Fry fish pieces. Drain and keep aside.
In the remaining oil add chopped onions , chillies and ginger garlic paste. Peel off the boiled potatoes and mashed it. Add mashed potatoes in the pan.
Add salt and turmeric. Fry for some time.
Now add dry grounded elephant apple. Mix well. Add some water . Add more water if required.  Close the pan and cook for sometimes. Now add fried fish pieces. Bring to boil.
Remove from heat. Serve with rice.

7. Fish with star fruit by Ranjit Nath :


Ranjit Nath is a good home cook and used to share his recipes in different facebook groups. This recipe is a unique sour fish curry recipe where souring agent is star fruit .




INGREDIENTS:
• 250 gms small fishes (mua mass)
• 1 star fruit 
• 1 tbsp black mustard seeds 
• 1 tbsp rice powder 
• 5 cloves of garlic (smashed it)
• 3 green chillies 
• Oil, turmeric and salt as required 

METHOD:
Clean and wash fish pieces. Rub with salt and turmeric. In a pan heat oil. Fry fish pieces. Drain and keep aside. 
Keep the remaining oil. 
Squeeze and take out the juice of the star fruit. Mix rice powder and turmeric powder in that juice. Mix well. 
Heat the remaining oil. Add black mustard seeds. When crackling add garlic,  star fruit juice mix, fried fish pieces, salt.  Add chopped green chillies.
Add required amount of water. Bring to boil. When the gravy becomes thicker remove from heat .
Now the fish curry is ready to serve.

8. Fish with modhuxulung xaak by Ranjit Nath :

In this recipe the souring agent used is modhuxulung xaak (polygonum microcephelum) 



INGREDIENTS:
• 4 pieces fish
• 1 bunch of modhuxulung xaak 
• 1 tbsp rice powder 
• 5 cloves of garlic 
• 1 inch piece raw turmeric
• salt and turmeric powder as required 

METHOD:
Wash fish pieces and rub with salt and turmeric. Make a paste of raw turmeric and garlic. Make a paste by adding water with rice powder. 
Now in a pan heat oil. Fry the fish pieces. Drain and keep aside. In the remaining oil add salt and turmeric garlic paste. Add chopped modhuxulung xaak. Fry till modhuxulung xaak melts. Add rice powder paste. Mix well. Now add water as required. Add fried fish pieces and salt. Bringvto boil. When the gravy becomes thicker remove from heat. The dish is now ready to serve. 

9. Fish with raw tomatoes by Ranjit Nath :

In this recipe the souring agent used is raw tomatoes .



INGREDIENTS:
• 3 bhangon fish 
• 2 raw tomatoes finely chopped 
• 1/2 tbsp black mustard seeds 
• 1 tbsp ginger garlic paste 
• 3 green chillies
• salt,  oil and turmeric powder as required

METHOD:
Wash fish pieces. Rub with salt and turmeric powder . In a pan heat oil . Fry fish pieces. Drain and keep aside.
In the remaining oil add black mustard seeds. When crackling add chopped tomatoes, ginger garlic paste, turmeric ,chillies and salt. Fry till oil separates . Now add water as required and add fried fish pieces . Cook until gravy becomes thicker. Remove from heat. Garnish with chopped coriander leaves.

10 Fish with jujube by Ranjit Nath :

In this recipe the souring agent is jujube .




INGREDIENTS:
• 250 gms swam barb (puthi fish)
• 1 tbsp rice flour
• 4 cloves of garlic (smashed it)
• jujube pulp as required
• salt, turmeric and oil as required

METHOD:
Wash fish pieces and rub with salt and turmeric. In a pan heat oil. Fry fish pieces. Drain and keep aside. In the remaining oil add garlic cloves , salt, turmeric and rice flour. Add water as required . Add fish pieces. When the gravy becomes thicker remove from heat. Now the dish is ready to serve.

11. Fish with creeping wood sorrel (tengasi tenga) and bottle gourd  by Ranjit Nath :

In this recipe the souring agent used is creeping wood sorrel 





INGREDIENTS:
• 6 pieces of fish 
• 1 piece of bottle gourd finely chopped 
• 1 bunch of creeping wood sorrel leaves
• 4 cloves of garlic 
• salt, turmeric and oil as required 

METHOD:
Wash fish pieces and rub with salt and turmeric. 
Boil creeping wood sorrel leaves. Through a strainer filter the liquid. Discard the remaining. 
In a pan heat oil. Fry fish pieces. Drain and keep aside .in the remaining oil add garlic cloves . Now add chopped bottle gourd. Add salt and turmeric powder . In low heat cook until bottle gourd becomes soft. Now add creeping wood sorrel liquid. Add fried fish pieces. In high heat bring to boil. When the gravy becomes thicker remove from heat. Serve with rice  

12. Fish with creeping wood sorrel by Nilakhsi Bora :


In this fish curry recipe the souring agent used is creeping wood sorrel. 



INGREDIENTS:
• 3 pieces of fish 
• 1 bunch of creeping wood sorrel leaves
• 3 green chillies 
• pinch of panch phoron 
• 2 tbsp mustard oil 
• 1 tbsp rice powder 
• 1/2 cup water 
• salt and turmeric as required 

METHOD:
Wash creeping wood sorrel leaves under running water. Take little water in a pressure cooker. Add creeping wood sorrel leaves and close the lid.  Cook for 1 whistle and then let it open itself.  Through a strainer filter the liquid.  Discard the remaining. 
Rub fish pieces with turmeric powder and salt. In a pan heat oil. Fry fish pieces.  Drain and keep aside.  
In the remaining oil add panch phoron. When crackling add salt and turmeric.  Add creeping wood sorrel leaves liquid.  Add rice powder.  Mix well.  Add more water if required. 
Add fried fish pieces.  Bring to boil. 
Remove from heat. Serve with rice. 

13. Fish with gaecinia (thekera) by Nilakshi Bora :

In this recipe the souring agent used is thekera .




INGREDIENTS:
• 3 pieces of morrel fish
• dry garcinia slices 
• 1 tbsp rice powder 
• pinch of panch phoron 
• 3 green chillies 
• salt,  turmeric and oil as required 

METHOD:
Soak garcinia in lukewarm water for few minutes. 
Wash fish pieces. Rub with salt and turmeric. In a pan heat oil. Fry fish pieces. Drain and keep aside .
In the remaining oil add panch phoron .when crackling add salt and turmeric . Add green chillies,  garcinia liquid and rice powder. Add some water.  Bring to boil. 
Add fried fish pieces.  Cook for sometimes until the gravy becomes thicker. Remove from heat.  Serve with rice. 

14. Fish with pumpkin leaves by Apu Dutta :


In this recipe the souring agent used is Lemon and tomatoes. 



INGREDIENTS:
• 1 bunch of soft and tender pumpkin leaves finely chopped
• 1 potato peeled and finely chopped
• 2 tomatoes finely chopped
• 2 onion finely chopped
• 3-4 green chillies paste
• pinch fenugreek seeds
• juice of 1/2 part of a lemob
• salt, turmeric and oil as required

METHOD:
Wash fish pieces. Rub with salt and turmeric. In a pan heat oil. Fry fish pieces.  Drain and keep aside.
In the remaining oil add fenugreek seeds. When crackling add chopped onions. Fry till golden brown.
Now add chopped tomatoes,  salt and turmeric.  Fry for sometimes.
Now add chopped pumpkin leaves and finely chopped potatoes.  Fry till pumpkin leaves and potatoes become soft and tender.
Now add 2 cups of water . Bring to boil. Add fried fish pieces. Cook for 10 minutes.
2 minutes before removing from heat add green chillies paste and lemon juice.
Now the dish is ready to serve.

15. Fish with bamboo shoots by Binita Borpatragohain :

It's a no oil recipe where the souring agent used is bamboo shoots .



INGREDIENTS:
• 2 tbsp fermented bamboo shoots
• 3-4 green chillies
• 1/2 tbsp ginger garlic paste
• 1 onion chopped
• 4 pieces of fish

For garnishing : chopped coriander leaves and chopped tomatoes

METHOD:
As it is a fish boil so  marinate the fish with salt for half an hour. After that heat the cooker. Pour all the ingredients add salt to it and mix it well. After that pour  water and add  the fish into it .
Ater two whistle turn off the gas. Garnish it with tomato and corriender. Now the  boil fish with bamboo shoot is ready to serve.  Serve with rice. 

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