

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Aromatic Koni Anja with Kolful and soft Aloo Pitika - a fiber-rich, perfectly spiced dinner!

A delightful Bengali-style curry where tender shrimp and soft cauliflower florets are simmered in a fragrant, spiced tomato-onion gravy. This comforting dish, also known as Chingri Fulkopi, is perfect with steamed rice.
Serving size: 1 serving

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 comforting Assamese-style mashed potato, infused with the pungent kick of raw mustard oil, sharp onions, and fresh chilies. This simple side dish comes together in minutes and is the perfect accompaniment to a plate of hot rice and dal.
Serving size: 1 serving


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Aromatic Koni Anja with Kolful and soft Aloo Pitika - a fiber-rich, perfectly spiced dinner!
This assamese dish is perfect for dinner. With 798.72 calories and 34.57g of protein per serving, it's a muscle-gain option for your meal plan.
Marinate the shrimp: In a bowl, toss the cleaned shrimp with 1/4 tsp of the turmeric powder and 1/2 tsp of the salt. Set aside for 15 minutes.
Fry the vegetables and shrimp: Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it shimmers. First, add the potato cubes and fry for 5-6 minutes until golden brown. Remove with a slotted spoon and set aside. In the same oil, fry the cauliflower florets for 4-5 minutes until they have light golden-brown spots. Remove and set aside. Finally, add the marinated shrimp and fry for just 1-2 minutes until they turn pink and curl. Do not overcook. Remove and set them aside.
Temper the spices and build the masala: In the remaining oil, lower the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant. Add the chopped onions and fry for 6-7 minutes until they are soft and golden. Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Cook the gravy base: Add the tomato puree, slit green chilies, and all the powdered spices (remaining turmeric, red chili, cumin, and coriander). Stir well and cook this masala on medium-low heat for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture. This step is crucial for a deep flavor.
Simmer the curry: Add the fried potatoes and cauliflower to the pan. Gently stir to coat them with the masala. Pour in 1.5 cups of hot water, the remaining salt, and the sugar. Stir well, bring to a boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the potatoes and cauliflower are fork-tender.
Finish the dish: Gently stir in the fried shrimp. Simmer for another 2-3 minutes, allowing the shrimp to absorb the gravy's flavors without becoming tough. Sprinkle the garam masala powder over the curry and give it a final, gentle stir. Turn off the heat.
Garnish and serve: Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. It tastes best served hot with steamed white rice.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Boil the Potatoes
Peel and Mash
Add Aromatics and Seasoning
Combine and Serve