Assamese Fish Curry

Name: Assamese Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g fish (river fish steaks such as rohu, cleaned); 2 pcs potato (medium, peeled and cut into wedges); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 2 tbsp mustard oil; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp fenugreek seeds; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

7/10

A light, homestyle fish curry from Assam with mustard oil, tomatoes, potatoes, and gentle spices. The gravy stays thin and comforting, letting the fish shine without heavy masalas.

PREP

15m

COOK

25m

SERVES

1 KATORI

405 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Season the fish.
1.Rub the fish with 1 pinch of the salt and 0.25 tsp of the turmeric powder.
2.Set it aside for 10 minutes while you prep the curry ingredients.
3.Keep the potato, tomato, ginger, and green chili ready near the stove.
TIPA short rest helps the turmeric and salt cling to the fish and improves flavor.
fry · ~5 min
Lightly fry the fish.
1.Heat the mustard oil in a kadai over medium heat until it just begins to smoke lightly.
2.Slide in the fish pieces and fry them gently for 1-2 minutes per side.
3.Remove the fish as soon as the outside is lightly sealed; do not cook it through.
TIPLight frying keeps the fish from breaking in the curry.
saute · ~7 min
Cook the base for the curry.
1.In the same oil, add the fenugreek seeds and let them sizzle for a few seconds.
2.Add the potato and cook for 3-4 minutes until the edges look lightly colored.
3.Add the ginger, tomato, green chili, remaining turmeric powder, red chili powder, and remaining salt.
4.Cook until the tomatoes soften and turn pulpy.
TIPKeep the heat medium so the fenugreek seeds flavor the oil without turning bitter.
boil · ~5 min
Add water and bring the curry to a boil.
Pour in the water and stir well, scraping up any bits from the pan. Bring the curry to a steady boil so the potatoes start cooking in the spiced broth.
simmer · ~10 min
Simmer with the fish.
1.Lower the fried fish pieces into the boiling curry.
2.Reduce the heat to low and simmer gently for 8-10 minutes.
3.Cook until the potato is tender and the fish is just done.
TIPAvoid stirring hard after adding the fish; swirl the pan instead.
garnish
Finish with coriander leaves.
serve
Serve the fish curry hot.
Spoon the thin curry into katoris and serve hot as part of a meal, ideally with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil until it just smokes, then lower the heat before frying; this tames the raw pungency without losing its signature flavor.
2
Do not let the fenugreek seeds darken too much in the oil, or the thin broth can turn noticeably bitter.
3
Only lightly fry the fish first; if fully cooked at this stage, it will toughen and break apart during the simmer.
4
Cut the potato wedges evenly so they finish cooking at the same time as the fish in the thin gravy.
5
Once the fish goes back into the pan, swirl the kadai instead of stirring with a spoon to keep the steaks intact.
6
This curry tastes even better after a short 10-15 minute rest off the heat, which lets the mustard oil, ginger, and tomato settle into the broth.
7
Reheat gently on low heat with a splash of water if needed; a hard boil can overcook the fish and make the gravy cloudy.

RECIPE VARIATIONS

Adapt it for your goals.

more tangy

More-tangy

Add a little extra tomato or a few drops of lemon at the end if you prefer a brighter, sharper broth.

spicier

Spicier

Increase the green chilies or red chili powder slightly for more heat while keeping the curry light and not overly masala-heavy.

vegetable heavy

Vegetable-heavy

Add more potato or include a few pieces of eggplant for a fuller everyday meal that still keeps the Assamese homestyle character.

boneless fish

Boneless-fish

Use firm boneless fish pieces if you want easier serving, especially for children, but keep the simmer very gentle.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Fish makes this curry a satisfying source of protein, helping turn a light broth into a filling meal.

✓

Light, Less Heavy Gravy

Because the curry uses a thin tomato-based broth instead of cream or rich nut pastes, it stays comforting without feeling overly heavy.

✓

Includes Aromatic Spices

Ginger, turmeric, green chili, and fenugreek add flavor depth along with plant compounds commonly used in everyday Indian home cooking.

✓

Vegetables in the Curry

Tomatoes, potatoes, and coriander leaves add freshness, body, and a broader mix of ingredients than a fish-only preparation.

QUESTIONS?

Frequently asked questions

Yes. Any firm fish cut into steaks works well, especially river fish. Choose pieces that can handle light frying and gentle simmering without falling apart.