Assamese Fish Fry, Joha Rice and Lau Khar

Ingredients

• 1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
• 3 cup Water (Use filtered water for the best taste.)
• 0.5 tsp Salt (Optional, adjust to your taste.)
• 1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)

Instructions

1. 1

   Rinse and Soak the Rice (Optional but Recommended)

   • Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2. 2

   Cook the Rice

   • Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
   • Add 3 cups of fresh water, the optional salt, and ghee.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to ensure the rice steams properly.
3. 3

   Rest and Fluff

   • After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
   • Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.

Ingredients

• 500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
• 2 tbsp Mustard Oil
• 4 cloves Garlic (Finely minced)
• 1 inch Ginger (Peeled and finely grated)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Baking Soda (A substitute for traditional khar)
• 0.5 cup Water (Plus 2 tbsp for dissolving baking soda)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the ingredients: Peel the bottle gourd and cut it into 1-inch cubes. Finely mince the garlic, grate the ginger, and slit the green chilies lengthwise.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Allow it to heat until it turns pale yellow and just begins to smoke, which tempers the oil and mellows its pungent flavor. This should take about 1-2 minutes.

3. 3

   Reduce the heat to medium. Carefully add the minced garlic, grated ginger, and slit green chilies. Sauté for about 30 seconds until fragrant, ensuring the garlic does not burn.

4. 4

   Add the cubed bottle gourd and salt. Stir well to coat the gourd with the oil and aromatics. Continue to sauté for 2-3 minutes.

5. 5

   Pour in 1/2 cup of water and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes. The bottle gourd should be very tender and easily mashable with a spoon.

6. 6

   In a small bowl, dissolve the baking soda in 2 tablespoons of water. Uncover the pan and pour this alkaline mixture over the cooked gourd.

7. 7

   Increase the heat to medium and stir continuously for 2-3 minutes. You will notice the mixture frothing slightly as the gourd breaks down further into a semi-mushy, integrated consistency. This is the characteristic texture of the dish.

8. 8

   Turn off the heat and let the Lau Khar rest for a couple of minutes before serving. It is traditionally served hot as the first course with steamed rice.