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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.
Marinate the Fish
Shallow Fry the Fish
Prepare the Curry Base (Tadka)
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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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 297.27 calories per serving with 30.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Vegetables and Spices
Simmer the Gravy
Add Fish and Finish
You can add cauliflower florets or green peas along with the potatoes for extra texture and nutrition.
If Borali is unavailable, you can make this curry with other freshwater fish like Rohu, Catla, or even firm white fish like cod or tilapia.
Instead of tomatoes, you can use a small ball of tamarind pulp (soaked in water and strained) for a different kind of tanginess.
For a slightly richer gravy, you can add 1/2 teaspoon of cumin powder along with the other powdered spices.
Borali fish is a great source of omega-3 fatty acids, which are essential for brain health and reducing inflammation in the body.
Fish provides high-quality lean protein, which is crucial for muscle repair, growth, and overall body function.
The use of turmeric, ginger, and garlic provides natural anti-inflammatory compounds that can help combat chronic inflammation.
The spices in panch phoron, such as fennel and fenugreek seeds, are known to aid digestion and improve gut health.
One serving of Borali Maasor Anja contains approximately 350-400 calories, depending on the size of the fish pieces and the amount of oil absorbed.
Yes, it is a relatively healthy dish. The Borali fish is an excellent source of lean protein and omega-3 fatty acids. The curry uses minimal spices and is cooked in mustard oil, which has beneficial fats. It becomes a balanced meal when served with steamed rice.
Borali is a type of catfish. You can substitute it with other freshwater fish like Rohu or Catla. If those are also unavailable, any firm, white-fleshed fish such as cod, haddock, or tilapia will work well.
The spice level is medium. The heat comes from green chilies and a small amount of red chili powder. You can easily adjust the spiciness by reducing or omitting the red chili powder and using fewer green chilies.
Traditionally, this Assamese 'anja' or 'jhol' is thin and soupy. However, if you prefer a thicker gravy, you can simmer it for a longer time uncovered or mash a few pieces of the cooked potato into the gravy to act as a natural thickener.
Leftover Borali Maasor Anja can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish.