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Naraxingho Masor Joal

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


Ingredients:

  • 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

Instructions:

  1. Wash the fish/ prawns well. Keep aside

  2. In a blender add curry leaves and chopped onion, grind till smooth

  3. Now in a pan add sesame oil, add chopped garlic and ginger and saute it well

  4. Now add fishes/ prawns to it and fry them well

  5. Add curry leaves paste into it and mix

  6. Add salt as per taste and mix well

  7. Cover and cook

  8. Serv hot with rice

Pictorial :

curry leaves
curry leaves

onion
onion

into blender
into blender

grind smooth
grind smooth

sesame oil
sesame oil

prawns
prawns

chopped garlic
chopped garlic

chopped ginger
chopped ginger

curry paste
curry paste

salt
salt

boil until cooked
boil until cooked

serve hot
serve hot


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