Assamese Fish Curry

This authentic Assamese fish curry brings together tender Rohu fish and potatoes in a fragrant mustard oil-based gravy. With aromatic whole spices and the perfect balance of tomatoes and chilies, this comforting dish delivers bold flavors that represent the heart of Northeastern Indian cuisine.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Fish

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Fish and Potatoes:

1 kg Rohu fish cut into pieces
3-4 large potatoes cut into wedges
1 tsp turmeric powder
Salt to taste
6-7 tbsp mustard oil divided

For the Curry:

¼ tsp dry fenugreek seeds
¼ tsp mustard seeds
¼ tsp onion seeds kalonji
2 dry red chilies
2-3 green chilies slit
4-5 medium tomatoes diced
1 tsp degi red chili powder
½ tsp turmeric powder
2-3 cups water
Salt to taste
Fresh coriander leaves chopped for garnish

Instructions

Marinate fish pieces with salt and 1 tsp turmeric powder for 15 minutes.
Heat 4-5 tbsp mustard oil in a heavy-bottomed pan and shallow fry the marinated fish until golden brown on both sides. Remove and set aside.
In the same oil, fry potato wedges until golden and partially cooked. Remove and set aside.
Add remaining mustard oil to the pan and heat until smoking. Let it cool slightly.
Add fenugreek seeds, mustard seeds, onion seeds, and dry red chilies. Fry until fragrant, about 30 seconds.
Add slit green chilies and diced tomatoes. Cook until tomatoes start to break down.
Add turmeric powder and red chili powder. Cook for 2-3 minutes until tomatoes are completely soft.
Pour in water and add salt to taste. Bring the mixture to a rolling boil.
Add the fried potatoes first and cook for 5 minutes.
Gently add the fried fish pieces and simmer for 10-15 minutes until flavors meld together.
Garnish with fresh chopped coriander leaves before serving.

Notes

Use fresh Rohu fish for the best flavor and texture, though other firm white fish like carp or catla can be substituted

Mustard oil is essential for authentic flavor - heat it until smoking, then let it cool slightly before adding spices to remove the pungent raw taste

Fry the fish and potatoes separately to prevent them from breaking apart during cooking

Adjust water quantity based on desired curry consistency - Assamese curries are typically medium-thick

The curry tastes even better the next day as flavors develop, making it perfect for meal prep

Serve hot with steamed rice for a complete meal

Nutrition