One of the most sort after dishes in India, Fish curry is a seafood lover’s delight. There are countless varieties of fish curry in our country, each one better than the other. With so many different varieties of fishes like Basa, Red snapper, Tuna, Salmon, Mackeral, Hilsa, King Fish, Pomfret, Pearl Spot etc. available in fish markets, one can imagine how unique each type of fish tastes like and how different each dish will be. Here, I am presenting the Assam Fish Curry called as Aloo Bilahi Maas.
Assam Fish Curry or Aloo Bilahi Maas is a fish curry simmered in a potato and tomato curry. It is tangy and mild and definitely a delightful side dish for steamed rice. One fo the quickest fish curries to make, it is now one of my favorites.
With the long coastline of about 600 kilometers, including rivers and lakes, fish forms an important part of our diet in Kerala. We have our rich versions of preparing them and I have never tasted any other variety than these. Having the Bengali Mustard Fish Curry was an eye-opening experience for me and thus started my journey of experimenting and learning different ways of preparing our good old’ humble fish curries.
Just like we Malayalees (Keralites) and Bengalis, Assamese are known to be prodigious fish lovers. There are many varieties of fish curries in Assam itself and I think, Aloo Bilahi Maas is the easiest of them all. It hardly took about 25 minutes for me to prepare this delicious curry and it was served with fluffy basmati rice. Brilliant combination, I tell you!
What is the major difference I found in preparing Assamese and Bengali Fish curries when compared to Kerala fish curries? In most curries in the Bengali and Assamese cuisine, the fish is lightly fried before adding to the curry. Two, the use of mustard oil. These definitely bring a different flavor to the dishes and my palate is loving it.
How to Make Assam Fish Curry:
The fish pieces are lightly fried at first. A curry is made from onions, tomatoes, and potatoes spiced with different condiments. The fish pieces are then simmered and cooked in this gravy thereby inducing its flavor to the fillets.
Assam Fish Curry Recipe:
Ingredients
- 6 pieces of any fresh water fish, preferrably Rohu (Carp)
- 2 tablespoon mustard oil
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 1 Bay leaf
- 2 dry red chilies, slit
- 1/2 tablespoon cumin seeds
- 4 medium sized potatoes, boiled and roughly mashed
- 3 tomatoes, finely chopped
- 1 small onion, finely chopped
- 4 cloves of garlic, finely chopped /mashed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 3/4 teaspoon cumin powder
- 3 cups of water
- 4 tablespoon mustard oil
- Handful of coriander, chopped
Instructions
- Marinate the fish pieces in 1/2 teaspoon turmeric powder and salt.
- Heat 2 tablespoon of oil in a pan and fry the fish pieces, on both sides. Remove the fish pieces and keep aside.
- In the same oil, add the remaining oil, bay leaf, red chilies and cumin seeds.
- In medium heat, add onion, garlic and little salt. Saute for about two minutes.
- Add tomatoes and saute well. Cook till the tomatoes are mushy and oil oozes out.
- Add the mashed potatoes, turmeric powder, cumin powder and mix well. You'll now find a thick gravy.
- Add water and mix again. Bring it to a boil and cook for about a minute.
- Add the fried fish pieces, garam masala powder and salt. Reduce the heat to medium. Cook covered for about 5-7 minutes till you find oil rise to the top.
- Add coriander leaves and simmer for about a minute.
- Serve hot with rice or roti.
Like fish curries? Here are some of my favorites!
Kerala Style Mackeral Fish Curry
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Sreesha says
April 10, 2017 at 3:16 pmI’m more of a fish fry person than a fish curry one. But I think there’s something about how spicy that looks that makes me want to try it.
There’s a particular mallu fish curry that they make with raw mango and coconut. I checked your links, but I don’t think they’re the ones I’m referring to. If you ever come across that, do share! <3
Tina S says
April 8, 2017 at 11:37 amHi Shalini! This is my first time on your blog and your fish curry dish recipes are making so hungry and craving for Fish right now. I absolutely love Fish curry and needless to add, loved this blog of yours too. Will be visiting daily for some ideas for cooking. On that note,I would like to invite you to my blog and the day´s challenge https://pensense.blogspot.in/2017/04/f-is-for-fuck-mantra-atozchallenge.html. Would love to know your thoughts on it. Keep writing and Cheers!
Vidya Sury says
April 8, 2017 at 12:45 amNot much to say, except that your photos are fabulous! 🙂
Aditi says
April 7, 2017 at 9:44 pmMouthwatering! Fish curry, it is this weekend!
dew cool says
April 7, 2017 at 8:25 pmAmazing recipe and detailed description so its easy to make
Thanks for sharing
Dr Bushra
Roshan Radhakrishnan says
April 7, 2017 at 8:00 pmAbsolutely delightful. And I guess it was my misconcept… I just never equated Assamese food with fish! Blame it on poor geography knowledge or just cultural ignorance.
Also, what are your thoughts… how would a Mallu fish curry be with lightly fried fish instead of just dropping it in?
Parul says
April 7, 2017 at 7:55 pmThis is simple Shalini and I can give it a try. I also make just the Bengali fish curry at home and this could be a quick addition. Let me see if I can do it tomm:) Delicious it looks.
Soumya says
April 7, 2017 at 7:45 pmI love Rohu! They are so fleshy and delicious 🙂
Lalita says
April 7, 2017 at 6:53 pmI am transported to Odisha (still not used to not calling it Orissa) and the fresh Rohu off the boats, checking the “whiteness” of the eyes with mom, twiddling thumbs while they descaled and prepped the fish. It was all worth it, from the time the smell of the mustard tempering began wafting through to the creamy, light brown potato quarters melding with the curry. Assam and Orissa have similar cuisines, not surprisingly. I am satisfied just looking at the pictures!
Deepa says
April 7, 2017 at 6:20 pmLooks yummy but I dont eat fish but my hubby and elder one loves it. Will pass on theis recipe to my sisters family who love fish dishes.
Shwetha says
April 7, 2017 at 5:59 pmA mouthwatering post … yummy 🙂
Jodie says
April 7, 2017 at 5:47 pmI absolutely love fish, so this sounds delightfully delicious!
Ruchi Verma says
April 7, 2017 at 5:02 pmI am in love with your cooking !!
Ramya Abhinand says
April 7, 2017 at 9:48 amNortheastern cuisines are unique in its flavour and texture . glad you are bringing out the flavours from across India
Pratikshya Mishra says
April 7, 2017 at 9:02 amAll your fish curry recipes are so so delicious looking.. I personally love the homemade mustard fish curry. Another is the ‘Rohi Haldi Pani’ curry that’s famous in every Odia household- it’s the easiest and fastest to prepare.. goes well with ‘Pakhala’ or ‘Panta Bhat’ (rice put in water that has a small bits of mango flavored ginger and mixed with curd or lemon) in summer…
rajlakshmi says
April 7, 2017 at 3:13 amOMG you just gave me some serious cravings… I love it… I love it so much… My mom prepares this all the time as we too are extremely fond of fish. Yes the recipe looks easy enough. I wonder if I can make it with some other fish.
Tina Basu says
April 7, 2017 at 1:08 amThat’s the specialty of East and Northeast – we can make fish with anything aloo, vegetables, or even sweet and sour! wondeful Shalini
Uma says
April 7, 2017 at 12:04 amCan this be made without mustard oil or is it a must for the flavor? First time I have heard of a potato based fish curry…very interesting !
Shalini says
April 7, 2017 at 12:31 amNo, Uma. It isn’t a must. But it will definitely enhance the taste if used. Yes, Potato based fish curry was a first for me too. And I loved it!