The naroxingho masor jul is another authentic dish from Assam. The fishes are cooked in a light gravy of curry leaves which is a common aromatic herb used in southern and some northern parts of India. The curry leaves are also known as noro-xingho paat in Assamese. The fish preparations in Assam emphasize on retaining the natural flavours of the fish, and hence, few spices are used.
It consists of small whole river fishes or halved sardines or carps are cooked in a gravy made from curry leaves. Curry leaves is called as "Noro-singho" in Assamese. The fish curries in Assam do not use a lot of spices and hence retains the natural flavour of the fish.
NOTE: Since I couldn't get fishes, I tried it with prawns, Please do try this recipe with fish, which gives you unique taste.
LETS GET COOKING:
Naraxingho Masor Joal
Course : Lunch
Cuisine : Indian
Prep time : 10 minutes
Process time : 15 minutes
Total time : 25 minutes
Sardine fish - 3 or Prawns - 1/4 cup
Curry leaves - 3 strings
Onion - 1
Garlic - 3
Ginger - 1/2 tsp
Salt - as per taste
Sesame oil - 2 tsp
Wash the fish/ prawns well. Keep aside
In a blender add curry leaves and chopped onion, grind till smooth
Now in a pan add sesame oil, add chopped garlic and ginger and saute it well
Now add fishes/ prawns to it and fry them well
Add curry leaves paste into it and mix
Add salt as per taste and mix well
Cover and cook
Serv hot with rice
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