Skip to main content

Simple Fish Fry Recipe

Fish fry recipe

 Boriyola mas (বৰিয়লা মাছ) is a species of freshwater small fish found in Assam. It's scientific name is Aspidoparia morar. It has a very sweet and delicious taste and crispy fried boriyola fish can be served as a side dish with rice.  Serve with sliced onions, chopped coriander leaves and chillies. Squeeze some lemon juice for better taste.

Boriyola fish
Boriyola fish


Simple Fish Fry Recipe 

📎Cuisine : Assamese 
🔪Preparation Time : 15 minutes
♨Cooking Time : 15 minutes 
🕞Total : 30 minutes

Fish fry

 INGREDIENTS:

  • 250 gms of boriyola fish 
  • 1 tsp turmeric powder 
  • Mustard oil to fry 
  • Salt to taste 
For garnishing :
  • 1 onion, sliced 
  • 2-3 Long coriander leaves, chopped 
  • 2-3 Green chillies 
  • 1 tbsp lemon juice 
METHOD:
  1. Clean fishes, throw it's intestine parts and wash under running water. 
  2. Rub with salt and turmeric. 
  3. In a pan heat mustard oil. 
  4. Fry fishes one by one till golden brown and crisp. 
  5. Drain and serve hot. 
  6. Garnish with sliced onions, chopped coriander leaves and chillies. Squeeze some lemon juice. 
  7. Enjoy. 

Labels:

Comments

Post a Comment

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব
26 comments
Read more

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific
18 comments
Read more

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste.  Its little bitter but it taste good once cooked.  Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney,  boiled mustard greens are some of the mustard greens recipes.    Pork with mustard greens is a very special recipe of  Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine  is in fact less spicy compared to other Indian cuisines.  Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner.  So this pork  recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night.  So for them serve at lunch only. Pork with mustard greens (Lai xaak) 📎 Course :  Main course  📎Cuisine :  Indian
4 comments
Read more

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif
1 comment
Read more

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens  is a very popular recipe many of you may have tried but  have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho   The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe.  Chicken with Mustard Greens  📎 Course :  Main course  📎Cuisine :  Indian (Assamese)  🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes 🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: 500 gms chicken cut into small pieces  6-7 big mature leaves of mustard greens 2-3 green chillies, chopped  1 tomato roughly chopped  1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard oil Salt to taste METHOD: Wash chicken pieces under running water. Wash mus
Post a Comment
Read more

Product Review : Saffola Fittify Gourmet - Green Coffee

Your daily health booster in carefully crafted exotic flavors for a healthy gourmet experience. - Chef Kunal kapur   Green coffee is unroasted coffee which contains 3X more antioxidant power than regular coffee. Saffola Fittify Gourmet - Green Coffee is an instant beverage mix created by nutritionists and curated by famous Indian celebrity chef Kunal Kapur is a health booster, high in antioxidants.  I received 2 parcels from Saffola Fittify Gourmet, containing green coffee packets of three different varients two weeks ago. After trying all the three different flavors for two weeks I am sharing my views below.  Below are the information which are written in the packets : Benefits of Saffola Fittify Gourmet - Green Coffee : Aids weight management. Helps regulate metabolism. Ingredients : Green coffee extract (35%) Inulin (Chicory root extract) Maltodextrin Anticaking agent (IND 551) Added flavour :nature identical flavouring substance  Nutritional Information : In every 1 sachet (2g) Ene
2 comments
Read more

Kochur Loti Recipe :Taro Stolons with Bamboo shoots

  Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine.  As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus.  Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public  where physical distancing is not possible.  Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out.  Maintain a safe distance from person who is sneezing and coughing.  Don't touch your eyes, nose and mouth.  Seek medical attention if you have fever, caught or difficulti
Post a Comment
Read more

Namsing : A Mishing Delicacy

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture
Post a Comment
Read more

Fish Curry with Dry Elephant Apple (Ou Tenga)

Hey there!  I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated  to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple ( ou tenga ).  Dillenia indica, commonly known as elephant apple (ou tenga in Assamese) is used as a souring agent in Assamese cuisine.  We can eat both raw (by making a chutney) and cooked elephant apple. Assamese people eat ou tenga by adding it in lentil curry (dail) and by making sour fish curry (masor tenga). We can also preserve elephant apple by just sun drying it. At first let me share the recipe of Sun dried elephant apple.  Sun Dried Elephant Apple : INGREDIENTS: 1 elephant apple  METHOD: STEP 1  Remove the petals of the elephant apple with the help of a sharp knife.  STEP 2 Cut the soft petals into small slices.  STEP 3 Put
1 comment
Read more

Pork with elephant apple

  Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica   commonly known as Elephant  Apple   or Ou tenga   is a fruit ,  sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  30 minutes 🕞Total :  40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga  1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste  2 tbsp mustard oil Salt to taste METHOD: Cut pork into cube sized pieces. Was
Post a Comment
Read more