The false roselle or Hibiscus acetosella is a similar plant like roselle. The difference is that the leaves of false roselle are red in colour and roselle leaves are green in colour. The false roselle leaves has also sour taste just like the roselle leaves. So like fish and roselle leaves curry we can also make fish and false roselle leaves curry.
Fish and False Roselle leaves Curry
📎Course : Main Course
📎Cuisine : Assamese
🔪Preparation Time : 5 minutes
♨Cooking Time : 20
🕞Total : 25 minutes
🍴Servings : 3
🍴Servings : 3
INGREDIENTS:
- 3 pieces of fish (any)
- 1 bunch of false roselle leaves
- 3 big pieces of taro
- 2 tbsp red lentil
- 1/2 tsp fenugreek seeds
- 1/2 + 1/2 tsp turmeric powder
- 2 green chillies chopped
- 2 tbsp oil
- Salt to taste
METHOD:
- Wash the fish pieces under running water.
- Rub fish pieces with 1/2 tsp of turmeric and salt.
- In a pan heat oil. Fry fish pieces and keep aside. Don't throw the remaining oil.
- In the meantime rinse red lentils.
- Break off the false roselle leaves on its base. Wash and chop the leaves.
- Wash taro pieces.
- In a pressure cooker take red lentils , chopped green chillies, chopped false roselle leaves and taro pieces.
- Add 1 cup of water. Close the lid and in high heat cook for two whistles.
- Now heat the remaining oil and add fenugreek seed.
- When crackling add turmeric powder.
- Pour everything from the cooker.
- Bring to boil.
- Add salt
- Add fish pieces.
- Add 1/2 cup more water if required.
- Cook for few minutes on high heat.
- Remove from heat and serve hot with rice.
- Get link
- Other Apps
- Get link
- Other Apps
Comments
Most Popular Posts
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
- Get link
- Other Apps
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
- Get link
- Other Apps
Hey there! here I'm back with another pickle recipe. Sweet, sour and spicy green tomato pickle is very easy to prepare. Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here I love eating green or raw tomatoes. Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe. Green Tomato Pickle 📎 Course : Pickle 📎Cuisine : Indian INGREDIENTS: 7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegar METHOD: Wash the green tomatoes under runnin
Test your food knowledge on Indian food. Get the answers on the bottom of the post. A. Litti chokha is a famous food of which State Assam Bihar Maharashtra Gujarat B. A burger like fast food dish of Maharashtra Kathi roll Samosa Vada pav Dhokla C. Which state is the largest producer of rice Assam West Bengal Punjab Maharashtra D. Which is not a sweet dish Ghevar Chikki Shrikhand Medhu vada E. Which is not an Indian bread Phulka Parantha Chapati Concha F. Rogan josh is a signature recipe of Assamese cuisine Kashmiri cuisine Mughlai cuisine Goan cuisine G. Which of the following is not a Bengali dish Misti doi Samosa Roshogolla Sambar vara H. Which of the following is not a south Indian dish Sambar Upma Dal makhani Sevai I. Who was the winner of MasterChef India season:1 Kirti Bhoutika Pankaj Bhadoirua Nikita Gandhi Abhinas Nayak
Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't find a good eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish in my mom's place but haven't cooked it myself. So I bought two bunches of water hyacinth's leaves with stems from him. As he was also selling water hyacinth's blossoms, I bought it too which was a new vegetable for me. Water hyacinth Water hyacinth's blossoms Tipam is located in the Naharkatia Tehsil of Dibrugarh district of Assam. Tipam was the first capital of Ahom dynasty. The first Ahom king Swargadeo Chaolung Sukapha is said to have set his first foot hear after he entered Assam. The main attraction of Tipam is the Deosali hill which is a beautiful hill surrounded by beautifu
- Get link
- Other Apps
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
Pitika Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies. 30 Assamese Pitika Recipes : 1. Aloo pitika | Mashed potatoes Ingredients: 2 potatoes 1 small onion chopped 2 green chillies chopped Green coriander leaves chopped 1 tbsp mustard oil Salt to taste Method: Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and m
- Get link
- Other Apps
Hello everyone! Hope you all are feeling well. As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So, it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves . Jute is an edible leafy vegetable, rich in vitamins and fiber. Jute in Assamese called Mora xaak . There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora . The other one which is not bitter is called Mithamora . Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and
If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the Alpine retreat homestay, a lovely urban apartment at the right of the heart of the area. During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted "To be an ideal guest, stay at home. ". Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road, Alpine retreat is easily accessible and surrounded by
- Get link
- Other Apps
At a Glance: salemmango.com is well known for its mango supply. It's an online company which supply naturally ripend, chemical-free, hand picked mangoes directly to their customers through online order. Besides mangoes the company also supply some organic products like sugar, jaggery, dairy, honey etc. The company delivers accross India within 5-7 business days and free delivery across Tamil Nadu. An introduction to SalemMango Pure Buffalo Ghee & Pure Cow Ghee: ● SalemMango Pure Buffalo Ghee & Pure Cow Ghee are prepared using traditional methods by the villagers without using any machineries or adultrate. ● SalemMango ghee are made with 100% organic butter acquired from grass fed buffalos and cows. ● The cost of Pure Buffalo Ghee is Rs. 250 (per 250 gms). But the company Is offering Rs. 189 (per 250 gms). MY REVIEW: Ghee is used as a cooking medium in India since time immemorial. Pure cow ghee is used in Havan ( Homa) , as it is the important ingredient
- Get link
- Other Apps
This meal looks as it was served in a restaurant. Very delicious. I will definitely try to cook this fish at home. I hope I will manage to do it.
ReplyDelete