Loading...
A traditional Assamese fish curry where tender pieces of fish are simmered in a flavorful gravy with earthy colocasia (taro) leaves. This rustic dish, pungent with mustard oil, is a staple in Assamese homes and a true taste of the region.
Marinate the Fish
Shallow Fry the Fish
Prepare the Gravy Base
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A traditional Assamese fish curry where tender pieces of fish are simmered in a flavorful gravy with earthy colocasia (taro) leaves. This rustic dish, pungent with mustard oil, is a staple in Assamese homes and a true taste of the region.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 316.38 calories per serving with 27.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Colocasia Leaves
Simmer the Curry
Rest and Serve
You can use other freshwater fish like Catla, Ari, or even small whole fish instead of Rohu steaks.
Incorporate cubed potatoes or elephant foot yam (Ool) for a heartier curry. Add them after sautéing the onions and cook until partially tender before adding the leaves.
Replace lemon juice with tamarind pulp or dried mangosteen (Thekera) for a different, more complex sour flavor profile.
A popular variation involves adding a handful of soaked black gram (mati maah) along with the colocasia leaves for added texture and protein.
The Rohu fish is rich in Omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
Colocasia leaves are an excellent source of Vitamin A and Vitamin C, which are crucial for vision, immune function, and skin health. They also provide essential minerals like potassium and iron.
Turmeric contains curcumin, a powerful compound with anti-inflammatory and antioxidant effects. Mustard oil also possesses anti-inflammatory properties that contribute to overall wellness.
The combination of garlic, ginger, and Vitamin C from the colocasia leaves and lemon juice helps to strengthen the immune system and fight off infections.
Kosu Xaak are the leaves and tender stems of the Colocasia plant, also known as taro leaves. They have an earthy flavor and are a popular green vegetable in Assamese and other regional Indian cuisines.
Colocasia leaves contain calcium oxalate crystals, which can cause irritation or an itchy sensation in the throat if not cooked properly. Thoroughly cooking the leaves, especially with a souring agent like lemon juice or tamarind, helps to break down these crystals and makes them safe and enjoyable to eat.
Yes, it is a nutritious dish. The fish provides high-quality protein and heart-healthy Omega-3 fatty acids. Colocasia leaves are a good source of Vitamin A, Vitamin C, and dietary fiber. Spices like turmeric offer anti-inflammatory benefits.
One serving of this curry contains approximately 320-350 calories, making it a balanced and moderately caloric main course. The exact count can vary based on the type of fish and the amount of oil used.
While you can use other vegetable oils, mustard oil is highly recommended as its pungent and sharp flavor is integral to the authentic taste of this Assamese curry. If you must substitute, use a neutral oil with a high smoke point.
Kosu Xaak di Maas is traditionally served with plain steamed rice (bhaat). The simple rice perfectly complements the complex and robust flavors of the fish curry.