Assamese Narasingh Masor Jhol Recipe | Fish in Curry Leaves Gravy | Kitchenstagram
Assamese Narasingh Masor Jhol is a comforting fish curry that holds a special place in the heart of every Assamese household. Prepared with freshwater fish and a fragrant curry leaf-based gravy, this dish reflects the region’s love for clean, minimal spice cooking highlights the ingredient’s true essence.
Unlike many Indian fish curries that lean on a blend of powdered spices, this Assamese delicacy celebrates simplicity. The star of the dish- fresh curry leaves, known as “Narasingh” or “Noroxingho” in Assamese-infuses the gravy with its distinct aroma. The curry is typically made using whole river fish, rohu or even sardines, fried to golden perfection in mustard oil.
What makes this dish unique is its minimalistic approach. Tomatoes might be added for mild acidity, and fresh coriander, when available, lends a hint of freshness. Often, a few pieces of potato included to soak up the flavours of the broth. The gravy itself is light and soupy- perfect for pairing with plain steamed rice.
Mustard oil plays a crucial role in Assamese fish curries. Its pungent profile blends beautifully with the curry leaves and fish, giving the dish a bold yet balanced taste. Frying fish in mustard oil is a tradition passed down through generations, often handled with care due to its high smoking point. The oil not only adds depth but also enhances the natural flavour of the fish.
This dish is also appreciated for its nutritional value. Curry leaves are not just aromatic- they are loaded with vitamins, minerals and antioxidants. When blended into a paste, they not only lend their flavour but also boost health quotient of the curry. With no masalas and very little oil used beyond frying, Narasingh Masor Jhol becomes an ideal light and wholesome meal option.
Typically served with plain rice, this fish curry is more than just a recipe-it’s a taste of Assam’s culinary soul. For a more festive meal, it can be accompanied by traditional sides like egg shoap (a type of cutlet).
Simple, healthy and soul-satisfying, Narasingh Masor Jhol is a dish that reflects the gentle flavours of Assam, bringing together the goodness of fish and the subtle power of fresh curry leaves.
Ingredients:
4 pcs. Rohu Fish
1 tsp Turmeric powder
Salt to taste
1 bunch Curry leaves
2 nos. Green Chili
1 no. Onion, chopped
1 tbsp Ginger-Garlic paste
1/2 cup+ 1 tbsp Mustard Oil
1 no. Bay leaf
2 nos. Red Chili, whole
1 no. Boiled Potato, sliced
1 tsp Black pepper powder
Water
Preparation:
- Step 1: In a blender add chopped onions, green chili, curry leaves and water, blend until you get a smooth paste. Keep aside.
- Step 2: Wash and pat dry the fish. Marinate the fish with salt and 1/2 tsp of turmeric. Keep aside.
- Step 3: In a heavy-bottom pan, heat mustard and add a little salt to the hot oil, it helps to prevent the oil from splattering.
- Step 4: Carefully add the fish and fry them till golden. Keep aside.
- Step 5: Leave 1 tbsp of oil in the pan and remove the excess oil. Add bay leaf and red chili, sautée for few minutes, remove one red chili for garnishing.
- Step 6: Then add the boiled potatoes and 1/2 tsp of turmeric, sautée for 4-5 minutes.
- Step 7: Add the blended green masala and ginger-garlic paste, sautée for few minutes, until the rawness of the spices and herbs disappear.
- Step 8: Add water and salt to taste, stir to combine.
- Step 9: Let the curry come to a boil, reduce the heat and add fried fish. Simmer for 5 minutes on low heat.
- Step 10: Serve hot with steamed rice. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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