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Showing posts from September, 2019

Indian Carplet Stir Fry with Bamboo Shoots

The Indian carplet(Amblypharyngodon microlepis) also known as mua mach (মোৱা মাছ) in Assamese is a species of carplet in the family Cyprinidae. It's length is about 10 cm long and found in ponds and streams etc. Indian carplet has a very delicious taste but the most difficult part is cleaning the fish as it is very small in size.  It's very time consuming too. But as a fish lover I enjoy cleaning these tiny Indian carpets. You can cook Indian carpet in turmeric leaf , make stir fry or  you can also make a tasty curry with ginger leaf. But today I am going to share a simple recipe of Indian carplet stir fry with bamboo shoots. Now let's check the recipe below. 

Indian Carplet Stir Fry with Bamboo Shoots 

📎Course : Main Course  📎Cuisine : Indian (Assamese) 🔪Preparation Time : 20 minutes ♨Cooking Time : 10 minutes 🕞Total : 30 minutes
🍴Servings : 4


150 gms of Indian carplets 2 onion, sliced 1/2 tbsp turmeric powder2-3 tbsp mustard oil2-3 tbsp fermented bamboo shoots 2…

Fish and Roselle leaves curry

Fish and Roselle leaves curry is an easy and tasty Assamese style sour fish curry recipe (মাছৰ টেঙা). Roselle leaves (Tenga mora / টেঙা মৰা ) contains many vitamins and minerals and high dietary fiber. In Assam it's widely available during summer.  Eating sour fish curry in lunch or dinner is a good idea during summer to beat the hot and humid weather in Assam. You can prepare this fish curry by using only roselle leaves.  But I have added red lentils to make the curry thicker. We don't use spices in making sour fish curries.  But if you like to make it spicy, add spices according to your taste.

Fish and Roselle leaves curry 
📎Course : Main Course  📎Cuisine : Indian(Assamese) 🔪Preparation Time : 5 minutes ♨Cooking Time : 20 🕞Total : 25 minutes
🍴Servings : 2

INGREDIENTS: 2 pieces of fish (any) 1 bunch roselle leaves 2 tbsp red lentil 1/2 tsp fenugreek seeds1/2 + 1/2 tsp turmeric powder 2 green chillies chopped 2 tbsp oil Salt to taste METHOD: Here you can use any fish.  I'm usi…