Fish With Heartleaf ( Masoondori Paat) Very Tasty Assamese Dish

Fish With Heartleaf ( Masoondori Paat) 

Ingredients:

• Fish 1/2 kg
• Onion 1nos  medium
• Tomato 2nos  medium 
• Mosoondori Paat  2 bunch
• Turmeric powder 1/2 teaspoon
• Salt to taste
• Mustard Oi 1 cup
• Water 3 cups

Method Of Cooking:

• Add oil in  kadhai for frying fishes.
• Half fry the fish pieces and keep aside.
• Then take an another kadhai and add 2 tblspoon of oil.
• After heating the oil add sliced onion and fry till light golden brown.
• Add tomatoes and turmeric powder.
• When tomatoes cooked add mosoondori paat and salt. Stir for 2 minutes.
• Add water into it and let the water boil.
• Add fried fish pieces and simmer it for 10 minutes or as required gravy.

Serve hot with rice

Araithuvittu Drumstick Sambar Favorite South Indian Very Tasty Dish

Araithuvittu Drumstick Sambar 


Ingredients:

• Oil-1 tsp 
• Bengal Gram- 1 tsp 
• Dhania- 1 tsp 
• Dry Red chillies -8 
• Grated Coconut-1 cup 
• Onion -1 
• Tamarind- lemon size 
• DrumStick -2 
• Mustard Seeds- 1 tsp 
• Urud Dal-1 tsp 
• Fenugreek-1 tsp 
• Capsicum- 1 
• Ghee- 2tsp 
• Hing -1 tsp 
• Toor Dal- 2 cup 
• Coriander leaves 
• Curry leaves & Salt 

Method Of Cooking:

• Put 1 tsp oil add Bengal 
• gram,dhania, dry red chilly and fry 
• well.
• Now add coconut and grind 
• them well as paste.
• Now add ghee in pan, put mustard 
• seeds, urud dal, fenugreek, capsicum, 
• drumstick and fry well till dry smell 
• goes off .
• Add tamarind water to it.(Extract 
• water from the lemon sized tamarind).
• Add that coconut paste to it and 
• mix well .
• Add boiled toor dal to to the above 
• mixture( grind toor dal well and make 
• as paste).
• Garnish with Curry leaves and coriander leaves.

Serve with rice or dosa.

Sour Fish Curry Favorite And Very Tasty Assamese Dish

Assamese Sour Fish Curry

Ingredients:

• Coriander seeds 1 tbsp 
• Cumin seeds 2 tsp 
• Ground tumeric 1/2 tsp 
• Black peppercorns 1 tsp 
• Fresh ginger (10g),2cm piece grated or chopped coarsely 
• Cloves garlic 2nos
• Sunflower oil
• White firm fish  400g 
• Brown onions,2 medium sliced thinly
• Black mustard seeds 1 1/2 tsp 
• Fresh curry leaves 4 dried 
• Water 180ml 
• Chicken stock powder 1 tsp 
• Lime juice 2 fresh 
• Fish sauce 1 tbsp 

Method Of Cooking:

• Using a small pan, dry fry coriander seeds, cumin seeds and tumeric until fragrant.
• Form a paste by crushing the peppercorns, ginger, garlic and chili with pestle and mortar.
• Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown.
• Remove the fish from the pan and keep oil.
• Clean the pan and heat some oil, stir fry the onion, mustard seeds and curry leaves until the onion becomes lightly brown and translucent.
• Then add the fried spices, keep stirring until fragrant.
• Dissolve the chicken stock powder in the water and add into the pan.
• Then add in the lime juice and fish sauce.
• Bring the mixture to boil and then add the fish back into the pan. 
• Simmer for about 5 mins or until the fish is cooked.