A light and fragrant Assamese fish curry made with Borali catfish. The gravy is delicately spiced and simmered with potatoes and tomatoes, showcasing the fresh flavor of the fish. A true comfort food from Assam.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
293cal
31gprotein
22gcarbs
9g
Ingredients
600 g Borali Fish (Cut into 1.5-inch thick steaks)
0.25 cup Mustard Oil (For frying the fish and making the curry)
2 pcs Potato (Medium-sized, peeled and cut into 1-inch cubes)
1 pcs Onion (Medium-sized, thinly sliced)
2 pcs Tomato (Medium-sized, finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
3 pcs Green Chili (Slit lengthwise)
1 tsp Turmeric Powder (Divided into two 0.5 tsp portions)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and nutritious Assamese stir-fry made with mustard greens, garlic, and green chilies. This rustic dish, tempered in mustard oil, is a staple in Assamese cuisine and pairs perfectly with steamed rice and dal.
A classic North Indian condiment where tangy raw mangoes are preserved in a spicy blend of mustard oil and aromatic spices. This sun-kissed pickle is the perfect zesty accompaniment to any meal.
About Borali Maasor Anja, Steamed Basmati Rice, Xaak Bhaji and Punjabi Mango Pickle
Aromatic Borali Maasor Anja with rice and greens – a protein-packed, soul-satisfying meal!
This assamese dish is perfect for dinner. With 830.41 calories and 40.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Panch Phoron (Bengali five-spice blend)
1.5 tsp Salt (Adjust to taste, divided)
3 cup Water (Preferably hot water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a mixing bowl, gently rub the fish steaks with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring all pieces are evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow Fry the Fish
Heat the mustard oil in a wide pan or kadai over medium-high heat. Wait until it reaches its smoking point and the color lightens slightly; this removes its raw pungency.
Carefully place the marinated fish pieces in the hot oil. Fry in batches if necessary to avoid overcrowding.
Fry for about 2-3 minutes per side until they turn a light golden brown. The goal is to firm them up, not cook them through.
Remove the fried fish with a slotted spoon and keep them on a plate.
3
Prepare the Curry Base (Tadka)
In the same oil, lower the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds until fragrant.
Add the sliced onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger and garlic paste and cook for another minute until the raw aroma disappears.
4
Cook Vegetables and Spices
Add the cubed potatoes to the pan and cook for 4-5 minutes, stirring occasionally to prevent sticking.
Add the chopped tomatoes, slit green chilies, the remaining 0.5 tsp turmeric powder, red chili powder, and the remaining 1 tsp of salt.
Mix everything well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down, and oil begins to separate from the masala.
5
Simmer the Gravy
Pour in 3 cups of hot water and stir to combine. Bring the mixture to a vigorous boil.
Once boiling, reduce the heat to a low-medium, cover the pan, and let the gravy simmer for 8-10 minutes, or until the potatoes are tender and almost fully cooked.
6
Add Fish and Finish
Gently slide the fried fish pieces into the simmering gravy.
Cook uncovered for another 5-7 minutes, allowing the fish to absorb the flavors. Avoid vigorous stirring to prevent the delicate fish from breaking.
Taste the gravy and adjust the salt if needed.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving for the flavors to meld beautifully.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
1 tsp Panch Phoron (A Bengali five-spice blend.)
6 cloves Garlic Cloves (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
0.75 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Greens (5 minutes)
Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
Set aside in a colander to allow excess water to drain off completely.
2
Temper the Spices (2 minutes)
Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3
Cook the Xaak (8 minutes)
Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
Sprinkle the turmeric powder and salt over the greens.
Toss everything together gently to coat the greens with the oil and spices.
Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4
Serve
Check the seasoning and add more salt if needed.
Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.
1 kg raw mangoes (firm and sour variety, like Ramkela)
2 cup mustard oil
0.5 cup salt (use non-iodized salt for best results)
4 tbsp split mustard seeds (also known as rai ki dal)
4 tbsp saunf
3 tbsp methi dana
3 tbsp red chili powder (adjust to your spice preference)
2 tbsp turmeric powder
2 tbsp kalonji
1 tsp hing
Instructions
1
Prepare the mangoes: Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.
2
Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.
3
Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.
4
Heat and cool the oil: Pour the mustard oil into a deep pan. Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.
5
Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.
