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| Main ingredients | Rohu fish, Turmeric powder, Mustard oil, Fenugreek seeds, Green chilli, Onions, Garlic paste, Tomatoes, Ridge gourd, Lemon juice, Fresh coriander leaves, Bhoot jolokia chilli |
| Cuisine | Assamese |
| Course | Main course seafood |
| Prep time | 25-30 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 300 grams rohu darnes
- Salt to taste
- 1 teaspoon turmeric powder
- 4 tablespoons mustard oil + to deep fry
- ¼ teaspoon fenugreek seeds
- 1 green chilli, chopped
- 2 medium onions, sliced
- 1 tablespoon garlic paste
- 2 medium tomatoes, finely chopped
- 250 grams ridge gourd, peeled and cut into batons
- 1 tablespoon lemon juice
- 1½ tablespoons chopped fresh coriander leaves
- 1 dried Bhoot Jolokia chilli, thinly sliced for garnish
- Fresh coriander sprig for garnish
Method
- Take fish darnes in a bowl, sprinkle salt and, ½ teaspoon turmeric powder and rub in well. Set aside to marinate for 5-10 minutes.
- Heat mustard oil in a kadai till it begins to smoke. Cool slightly, add marinated fish darnes and deep-fry for 6-7 minutes. Drain on absorbent paper.
- Heat 4 tablespoons mustard oil in another kadai, add fenugreek seeds and sauté for a few seconds.
- Add green chilli and onions, mix and sauté till onions turn golden brown.
- Add garlic paste, mix and sauté for 1 minute. Add tomatoes, mix and cook till tomatoes become pulpy.
- Add ridge gourd, ½ teaspoon turmeric powder and salt and mix well. Cover and cook for 5 minutes.
- Add 3 cups water, mix well and once the mixture comes to a boil, add fish darnes. Mix gently, cover and cook for 5-6 minutes.
- Add lemon juice and coriander leaves and mix well.
- Transfer into a serving bowl. Garnish with bhoot jolokia chilli and coriander sprig and serve immediately.
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