“Fish tastes best in mustard oil” is something I grew up hearing. I would wonder why? My perception changed when I started traveling and trying out different cuisines. Even though my favorite remains the famous Assamese fish curry, which we lovingly call “masor jul”.
It is very light (watery in fact) curry with pieces of fried fish. The fish has to be fried in mustard oil. It is a dangerous feat to fry fish; I keep my distance and the lid as a shield.
A few spices, tomato, fresh coriander(if in season), and/ or potato. In summers we prefer tangy fish curry.
So, when I found freshly sliced rohu delivered to my doorsteps, I had to prepare “rou masor jul” with steamed rice.
Preparation time: 20 minutes
Serves : 4 persons
Cooking time: 15-20 minutes
- Rohu 450 gms
- Mustard oil frying + curry (½ cup + 3 tbsp)
- Onion 1
- Tomatoes 2
- Potato 1
- Garlic paste 1 tbsp
- Green chilies 3
- Paanch phoron 1 tbsp(a mixture of fennel, fenugreek, cumin, mustard and sesame seeds in equal proportion)
- Cumin powder ½ tsp
- Turmeric powder ½ tsp
- Coriander powder ½ tsp
- Paprika ½ tsp
- Coriander (chopped) ½ cup
- Marinade for fish
- Salt ½ tsp
- Turmeric ½ tsp
- Paprika ½ tsp
- Wash and pat dry the fish. Marinate the fish with salt, turmeric, and paprika.
- In a deep bottom, pan fry the fish pieces and keep them aside. In another pan, heat the rest of the mustard oil and add the Paanch phoron.
- When the mustard seeds splutter, add the sliced onion and chilis. When the onion softens, add the garlic paste and dried powdered spices with a little water.
- Keep stirring to avoid the masala from getting burnt. When the masala starts releasing oil from the sides of the pan add the tomatoes and sliced potatoes.
- When the tomatoes soften, add at least 2 cups of water, salt, and fried fish slices.
- Let the curry come to a boil, reduce heat, and cook till the potato is cooked through.
- Turn off the heat and add fresh chopped coriander. Serve hot with rice