Lofa aru Jilmil Xaakor logot Bahu Maasor Anja

Catla Fish with Malva verticillata & Chenopodium album leaves

INGREDIENTS

• Catla Fish - 5-6 medium pieces
• Lofa and Jilmil Xaak - 2 bunches each (chopped to very small pieces)
• Tomato - 1
• Onion -1
• Potato, Green Peas, Raddish etc. (Optional)
• Mustard Oil, Turmeric Powder, Salt and Paas-Phooron

METHOD

• Heat Oil 
• Rub the Fish pieces with Turmeric powder and a little salt and shallow fry them. Keep aside
• Add a little Paas-phooron to the same oil
• After the Paas-phooron stops spluttering add Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add Tomato and stir for sometime
• Add Lofa, Jilmil and all other vegetables, mix well
• Cover with a lid and cook for 3-4 minutes
• Add Water and cover again
• When the water starts to boil, add the fish pieces
• Cover and cook on low flame until done
• Serve with Rice

Khorisar Logot Kurhi Maasor Anja

Kuria Labeo Fish Curry with Bamboo Shoot Pickle

INGREDIENTS

• 6-7 small/medium sized Kurhi Maas
• 4 tbsp Khorisa
• 1 Tomato
• 2 cups Cauliflower florets (optional)
• 1 tsp Paas Phuron
• Salt, Turmeric powder and Mustard oil

METHOD

• Clean/Gut the fishes and rub with salt & turmeric powder
• Heat mustard oil and fry the fish pieces, keep aside
• In the same oil add paas phuron
• When the spluttering stop, cut and add the tomato, mix
• Add salt and turmeric powder
• Now add the cauliflower florets and mix well, cover with a lid
• After 3-4 minutes add a glass of water, cover
• When water start to boil, add the fish pieces, cover again
• After 2-3 minutes, add Khorisa, mix well and lower the flame and cook until done
• Serve with warm rice

Boiled Fish with Khorisa

INGREDIENTS

• Fish (Any River Fish) - 5 medium pieces or 5-6 small fishes
• Khorisa (Bamboo Shoot Pickle) - 1 ladle
• Garlic - 8-10 cloves
• Bhot Jolokia - 1
• Salt - To taste

METHOD

• Boil water
• Add garlic cloves, bhot jolokia and salt
• Cover for 2-3 minutes
• Add fish, bring the heat to low and cover again
• When the fish gets cooked, turn off the heat and serve with warm rice

Jatilaor logot Maasor anja

Fish with Bottle Gourd curry

Marinate the fish pieces with turmeric powder and salt
Shallow fry the fish pieces in mustard oil, keep aside
In the same oil, add paas-phooron
When the paas-phooron stops spluttering, add salt and turmeric powder, mix
Add bottle gourd and tomato, mix well and cover with a lid
When the bottle gourd starts to melt add water, green chillies, mix well and cover again
After the water starts to boil add the fish
Cover and cook on low flame until done
Sprinkle fresh coriander and serve with rice

PS: I've used Catla fish (Bahu/Bhokua Maas)

Dried Fish Chutney with Tomato and Bhut Jolokia

INGREDIENTS

• Small dried fish - A handful (Roasted)
• Tomato - 2 (Juit pura/Fire grilled)
• Bhut jolokia - Half
• Garlic - 12-15cloves
• Man dhania (Eryngium foetidum) - 4-5 leaves
• Salt and Mustard oil

METHOD

• Mix all the ingredients except mustard oil and make a paste
• Add 2 tsp mustard oil before serving

Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS

• Catla Fish - 5 pieces
• Ridge Gourd - 2 (Cut to small pieces)
• Kosuguti (Taro root) - 2 cups (Cubed)
• Potato (Optional) - 1 (Cubed)
• Tomato - 1 (Big)
• Onion - 1 (Medium)
• Paas Phooron - 2 pinches
• Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil

METHOD

• Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
• Heat oil and shallow fry the fish pieces. Keep aside
• In the same oil, add paas phooron
• When the spluttering stop, add Onion and fry till it become golden brown in colour
• Cut and add the tomato and fry till it starts to melt
• Add turmeric powder and salt, mix well
• Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
• After 4-5 minutes, add two glasses of water, cover again
• When the water start to boil, add the fish pieces and cook on low flame until done
• Serve with Rice

Bilahir logot Maasor Tenga

Sour Fish curry with Tomato

INGREDIENTS

• Rohu fish - 250 grams (5 pieces)
• Tomato - 2 (Large)
• Potato - 2 (Medium)
• Paas Phuron - Half teaspoon
• Lemon Juice - 2 tablespoon
• Turmeric powder, Salt and Mustard oil

METHOD

• Marinate the Fish pieces with Turmeric powder, Salt and a tbsp of Lemon juice for an hour
• Heat Mustard oil and shallow fry the Fish pieces on both sides and keep aside
• In the same oil, add Paas phuron
• When the Paas phuron stop spluttering, add Turmeric powder and Salt
• Now cut and add the Tomatoes and Potatoes, fry till oil separates and Tomato starts to melt
• Add water and cover with a lid
• When water start to boil, add the Fish pieces, cover again and cook on low flame for 15-20 minutes
• Now add a tbsp Lemon juice, mix well and cook on low flame for another 5 minutes
• Serve with Rice

Fish with Tomato and Green Peas

INGREDIENTS

• Rohu fish - 4-5 pieces (250 grams)
• Tomato - 3
• Green Peas - A handful
• Onion - 1
• Spring Onion - 3-4 leeks
• Green chilli - 2-3
• Soya sauce - 1 tbsp
• Cumin powder - 1 tsp
• Refined vegetable oil, Turmeric powder, Salt and Coriander leaves

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and shallow fry in oil, keep aside
• Add Onion and Spring onion to the same oil and fry till golden brown
• Add Salt and Turmeric powder, mix well
• Cut the Tomatoes to very small pieces and add along with the Green peas and cover with a lid
• When the Tomato pieces start to melt add a cup of water and cover again
• When the water starts to boil add the Fish pieces, Green chillies, Cumin powder and Soya sauce, mix well and cook on low flame until the gravy becomes thick or till done
• Sprinkle fresh Coriander leaves and serve

Maasor Sorssori (মাছৰ চৰ্চ্চৰী)

Fish with Mustard Paste

INGREDIENTS

• Fish (I've used Catla fish) - 500 grams
• Tomato - 1
• Onion - 2
• Mustard Seeds - 50 grams
• Garlic - 10-12 pods
• Ginger - Thumb size
• Green chilli - 4-5
• Paas phooron - Half teaspoon
• Coriander powder - Half teaspoon
• Red chilli powder - Half teaspoon
• Bay leaf - 1
• Lemon juice, Turmeric powder, Salt and Mustard oil

METHOD

• Make a paste of mustard seed, garlic, ginger and green chillies, keep aside
• Marinate the fish pieces with lemon juice, turmeric powder and salt for 30 minutes
• Heat mustard oil and shallow fry the fish pieces. Keep aside
• Add paas phooron to the same oil
• When the paas phooron start spluttering, add chopped onion and bay leaf, fry till golden brown
• Add the mustard seed, garlic, ginger and green chilli paste and stir fry till oil separates
• Add coriander powder, red chilli powder, turmeric powder and Salt
• Cut and add the Tomato, mix well and cover
• When the Tomato pieces start to melt, add water and cover again
• When water start to boil, add the fish pieces and cook on low flame until oil floats on top of the gravy or till done
• Add a teaspoon of mustard oil and chopped coriander leaves
• Serve with Rice

Kosu Xaakor logot Maasor Jalukia Anja

Colocasia leaves with Fish in a Peppery Curry

INGREDIENTS

• Fish - 5-6 pieces/250 grams (I've used Rohu fish)
• Colocasia leaves - 3 bunches/মুঠি (Cut to very small pieces)
• Tomato - 2
• Garlic - 12-15 pods
• Green chilli - 3-4
• Spring Onion - 4-5 leeks
• Black pepper powder - 1 tsp
• Turmeric powder, Mustard oil and Salt

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and fry in Mustard oil. Keep aside
• Add Spring onion, crushed Garlic pods and Green chillies to the same oil
• Add Salt and Turmeric powder. mix well
• Add Colocasia leaves and the Tomatoes, mix and cover with a lid
• When the Colocasia leaves start to melt and reduce the size of contents in the cooking pan to half, add Water and cover again
• When the water starts to boil, add the Fish pieces, Black pepper powder and cook on low flame until done
• Serve with Rice

Kosu Xaak aru Kon Bilahir logot Kol Patot diya Mua Maas

Mua fish* with Colocasia and Cherry Tomatoes wrapped in Banana leaves

*Amblypharyngodon Mola

Ingredients:

• Banana Leaf (Tender the leaf by heating on fire)
• Mua Maas - 250 grams
• Colocasia leaves - 10-15 leaves
• Cherry Tomatoes - 10-12
• Green Chillies (According to your tolerance level :-) )
• Garlic Cloves - 12-15
• Ginger - Thumb sized
• Mustard Oil - 3 Tbsp
• Salt to taste

Method:

• Wash and cut the Colocasia leaves along with the stems to small pieces
• Make a  paste of Garlic, Ginger, Cherry Tomatoes and Green Chillies
• Mix well with the Fish, 1 Tbsp Mustard Oil and Salt
• Wrap in Banana leaf and tie with a strong string
• Put on a 'Tava', Cover with a lid and cook on low flame for 30 minutes
• Don't forget to 'upside down' the 'bag' (টোপোলা) and vice versa in between
• Open the 'bag'
• Keep the ingredients in a bowl
• Add 2 Tbsp Mustard Oil and mix well
• Serve..

..or Microwave the 'bag' for 12-15 Minutes

Bengena'r logot Xukaan Maas

Dry Fish with Brinjal

INGREDIENTS

• Dry fish (Any) - 100 grams
• Brinjal - 1 (Large)
• Onion - 2 (Grated)
• Ginger-Garlic-Dry red chilli paste - 3 tbsp
• Mustard Oil, Turmeric powder and Salt

PROCEDURE

• Keep the dry fish in hot water for half hour, drain the water and keep the fish aside
• Cut the brinjal lengthwise to thin pieces
• Heat mustard oil, add onion and fry till golden brown
• Add salt and turmeric powder, mix
• Add brinjal and mix well
• When the brinjal starts to melt add dry fish and the ginger-garlic-dry red chilli paste, mix well again
• Cook on low flame until done
• Serve with Rice

Bengena aru Kon Bilahir logot Maasor Koni

Fish Eggs with Brinjal and Cherry Tomatoes

INGREDIENTS 

• Fish eggs (I've used Rohu fish eggs) - Of one fish
• Brinjal - 1 (Medium size, cut lengthwise to 8-10 pieces)
• Cherry Tomato - 8-10 (Slit in the middle)
• Onion - 1 (Grated)
• Spring onion - 3-4 leeks (Cut to very small pieces)
• Dry red chilly - Garlic paste - 1.5 tbsp
• Jeera powder - 1 tsp
• Ghee - Half tsp 
• Mustard Oil, Turmeric powder and Salt 

PROCEDURE

• Boil the Fish eggs in water for 5-6 minutes and keep aside
• Heat Mustard oil
• Add Onion, Spring onion and fry till the colour becomes golden brown
• Add Turmeric powder and Salt
• Now add Brinjal and Cherry tomatoes, mix well and cover
• After the Brinjal starts to melt, add the Dry red chilly - Garlic paste
• After a minute or so add the Fish eggs and Jeera powder, break the eggs with the ladle and mix well
• If it looks too dry add some water, cover again and cook on low flame until done 
• Add Ghee and serve with Rice

Tilor logot Maasor Mur

Fish Head with Sesame

INGREDIENTS 

• Fish head (I've used Rohu fish head) - 1 (Cut into 4 pieces)
• Sesame Seeds - A handful
• Onion - 1
• Potato - 1
• Tomato - 1 (Small)
• Garlic - 5-6 pods
• Green chilly - 4-5
• Jeera powder - 1/3 tsp (3 bhagor 1 bhag)
• Red chilly powder - 1/3 tsp (3 bhagor 1 bhag)
• Garam masala powder (Optional) - 1/3 tsp (3 bhagor 1 bhag) 
• Turmeric powder, Salt and Mustard oil 

PROCEDURE

• Roast the Sesame seeds
• Add Garlic pods and Green chillies to the sesame and grind to a paste, keep aside
• Add Turmeric powder and Salt to the Fish head pieces and shallow fry in Mustard Oil, keep aside
• Cut and add Onion to the same oil, fry till golden brown
• Add Turmeric powder and Salt, mix
• Cut and add the Potato and the Tomato
• After 4-5 minutes add the Jeera, Red chilly and Garam Masala powders, mix well
• Add a cup of Water and cover with a lid
• When the water starts to boil, add the fried fish head pieces and the Sesame paste, mix well again
• Cook on low flame until the water evaporates completely 
• Serve with Rice

Xukaan Maas-Alu Pitika

Dried Fish with Mashed Potato

INGREDIENTS
Small dry fish - A handful
Potato - 2
Tomato - 1
Onion - 1 (Grated)
Garlic - 3-4 pods (Crushed)
Green chilly - 2-3
Red chilly powder - Half tsp
Turmeric powder - Half tsp
Mustard Oil - 2 tsp
Salt - To taste

METHOD
Keep the Dry fish in warm water for half an hour, drain the water and keep aside
Boil the Potatoes, make a mash and keep aside
Heat Mustard oil, add Onion and fry till golden brown
Add Garlic, Green chillies, Turmeric powder and Salt, mix
After a minute add Tomato, mix well
Add the Dry fish and Red chilly powder, mix and cover with a lid
After 2-3 minutes add the Mashed Potato, a tbsp of water and mix well
Cook on low flame until the water dries completely
Serve with Rice

Xoru Xukaan Maas Bhaji

Small Dry Fish Fry

INGREDIENTS

• Small dry fish - A handful
• Onion - 2
• Potato - 2
• Tomato - 1
• Garlic-Ginger paste - 2 tsp
• Green chilly - 6-7
• Bay Leaf - 1
• Mustard Oil, Salt and Turmeric powder

METHOD

• Wash the small dry fishes thoroughly and roast them on a 'tava'or microwave for 30 seconds, keep aside
• Heat Mustard Oil
• Add the Bay leaf, Onion and fry till golden brown
• Add Salt and Turmeric powder, mix
• Cut and add Potato and Tomato, stir fry unti the Tomato starts to melt
• Add the roasted dry fishes, Green chilly and Garlic-Ginger paste, mix well
• Cover with a lid and cook on low flame until done.
• Serve with Rice

Xol (শল) Maasor logot Paleng Xaak

Striped Snake Head Fish with Spinach

INGREDIENTS

• Striped Snake Head Fish - 7-8 pieces
• Spinach leaves - 100-110 leaves (Cut to small pieces or grate)
• Tomato - 2 (medium size)
• Potato - 2 (medium size)
• Onion - 1 (large size)
• Paas Phooron - Half tsp
• Green Chillies, Mustard Oil, Turmeric Powder and Salt

PROCEDURE

• Add Turmeric powder to the fish pieces, mix well and shallow fry in Mustard Oil, Keep aside
• Add Paas phooron to the same oil
• When the Paas phooron stops spluttering, add Onion and fry till golden brown
• Add Turmeric powder and Salt, mix
• Add Spinach, Potato and Tomato, mix well and cover with a lid
• After 5-6 minutes, add water
• When the water starts to boil, add the Fish pieces and Green chillies, cover again
• Cook on low heat until the gravy becomes thick or till done
• Serve with Rice

Ou Tengar logot Bahu Maas

Catla Fish with Elephant Apple
(Bahu Maas is also known as Dhekera and Bhakua in Assamese)

INGREDIENTS

• Catla Fish - 4-5 pieces
• Elephant Apple - 1 (Cut to 5-6 large pieces and remove the viscious 'Garlic' looking inside)
• Onion - 1
• Tomato - 3
• Bay Leaf (Tej Paat) - 2
• Green Chilly - 3-4
• Mustard Oil, Salt and Turmeric powder

PROCEDURE

• Rub Turmeric powder to the Fish pieces and shallow fry in Mustard Oil, keep aside
• Add Bay leaves and Onion to the same oil and fry till golden brown
• Add Tomato and Green chillies, fry till the Tomato starts to melt
• Add Turmeric powder, Salt and the Elephant Apple pieces. Stir fry for 3-4 minutes
• Add water and cover with a lid
• When the water starts to boil, add the Fish pieces
• Cover and cook on low flame until the gravy becomes thick
• Serve with Rice

Muri Ghonta

INGREDIENTS

• 2 Rohu/Catla fish head (Cut in half)
• 1 Potato (Diced)
• Turmeric, Cumin, Coriander, Garam masala and Red chilly powder (1 tsp each)
• 2 tsp uncooked Rice (Soaked)
• Half tsp Cumin seeds
• 2 Onions
• 2 Bay leaves (Tej pat)
• Half tsp Sugar
• Mustard Oil and Salt

METHOD

• Heat Mustard oil
• Fry the Potato and keep aside
• Add Turmeric powder to the Fish head, mix and fry, keep aside
• In the same oil add Cumin seeds
• When the spluttering stops add Onion, Bay leaf, all the Masalas and the soaked Rice
• Fry till golden brown
• Add the fried Fish head and break with the ladle
• Add Water and the fried Potatoes and Salt, cover
• When the water starts to boil, add Sugar and cover again
• The dish is done when the Rice is cooked and the Water evaporates completely.

Jatilaor logot Kunhi Maas

Kuria Labeo with Bottle Gourd

• Marinate the fish with turmeric powder and salt 
• Shallow fry the fish in mustard oil, keep aside
• In the same oil, add paas-phooron
• When the paas-phooron stops spluttering, add salt and turmeric powder, mix
• Add bottle gourd and tomato, mix well and cover with a lid
• When the bottle gourd starts to melt add water, green chillies, mix well and cover again
• After the water starts to boil add the fish
• Cover and cook on low flame until done 
• Sprinkle fresh coriander and serve with rice