Kumura di Haah r Anja (Assamese Recipe)
~Duck curry with Ash gourd
Traditional preparation: Soak the duck in warm water for 10-15 minutes. This helps in removing the feathers easily. Then slightly roast the duck and then cut into pieces.
Cut the kumura (medium- ripe Ash gourd) into cubes.
Marinate the meat with :
1. paste of 1 onion
2. paste of 6 pods garlic
3. paste of 1 tsp ginger
4. paste of jeera (cumin seed) 1 tsp
5. paste of dhania (coriander seed) 1 tsp
6. pepper powder 1/2 tsp
7. turmeric 1tsp
8. salt 1 tsp
9. raw mustard oil 2 tbsp
Mix well and keep aside for an hour
Heat oil, put in Bay leaves and onion, fry for a while and put in the marinated meat. Keep frying in low heat, stirring occasionally. Add kumura, fry again. The kumura will give out lot of water gradually while frying.
Take the pieces of kumura and leave aside. Cook the meat in pressure cooker to save time and energy.
Open cooker, add the kumura, little water and cook again till done.
Pour the curry out into a pan, add garam masala, green chilly and cook again for a few minutes. Check salt.
Gravy should be neither too watery nor thick. Garnish with chopped fresh coriander. Serve with a plate of steaming hot Joha rice.
Steamed rice, smoked brinjal/egg plant and potatoes mashed, cabbage fritters and bamboo shoot pickle.
The kind of homestyle Assamese delight I love ❤️ INGREDIENTS (For the mashed potatoes and brinjal)
3. Mustard oil
5. Dry refchillies
6. Chopped onions
7. Coriander leaves
1. Wash potatoes and brinjal. Pat it dry and then apply oil on the outer sides and let it smoke on fire. Keep an eye while turning the sides so that you don't burn it down.
2. Keep aside. Peel off the skins of the smoked potatoes and brinjal.
3. Chop onions, dry red chillies (also smoked) and coriander leaves.
4. Mash the smoked potatoes and brinjal, add salt and mustard oil and the chopped ingredients and mix well.
The cabbage fritters are made of finely chopped cabbage, onions, green chillies by adding salt, turmeric powder, cumin powder, coriander powder/or freshly chopped leaves, 2tbsp cornflour, half cup water. Mix the ingredients well and deep fry in oil on moderate heat.
Enjoy the meal ❤️
My homestyle "Doi Maach" (Fish in Yoghurt Curry)
1. Fresh fish (here used Rohu fish and Bhangda Fish)
2. Ginger paste (1tbsp)
3. Garlic paste (1tbsp)
4. Yogurt (1 cup)
5. Turmeric powder (1/2 teaspoon)
6. Red chilli powder (1/2 teaspoon)
7. Mustard oil (3 tablespoon)
8. Black peppercorns (5)
10. Fresh coriander leaves for garnishing
1. Marinate fish with adequate amount of salt and turmeric powder.
2. Heat 2 tbsp oil in a non-stick pan (optional if you are conscious about using oil other wise you can use deep frying pan), fry the fish pieces and keep aside.
3. In the same pan add 2tbsp oil, to it add ginger garlic paste. Saute it till golden brown.
4. Add turmeric powder, red chilli powder, grounded pepper corns and then add beaten curd to it (the curd can be a bit sour if you prefer so).
5. Add in the fish pieces and check if you need to add salt.
6. Garnish with freshly chopped coriander leaves.
NOTE: "DOI MAACH" is traditionally a Bengali cuisine but this is a 'my home' version of the recipe. The authentic Bengali Doi Maach recipe requires a few more ingredients for the rich Bengali flavour and taste.
In Assam, duck curry is a favourite during the cooler months (October (Kati maah) to early April (Bohag))
It is generally cooked with either ash gourd ,pumpkin ,potatoes , black lentils ( urad )or black seasme seeds and spiced up with crushed black pepper and a melange of whole and ground spices. Duck meat has a distinctive flavour hence this curry is traditionally cooked in wood fire, for it provides a smokiness to the curry which blends well with the meat.
Kon Bilahi aru Begenar Pitika
Chargrilled cherry tomatoes and baby Aubergine Mash
It can be served with bread as a dip or with rice and lentils as a starter
To make this recipe
Heat a cast iron tawa or griddle pan.
Brush the aubergines and tomatoes with a little mustard oil and season.
Cook on each side until soft. Remove the charred skin and mash lightly
Mix in chopped onions,chilies and coriander leaves.
Drizzle with lemon juice and a little mustard oil. Serve immediately.
Pink lentil fritters/Mosur dailor bor
Fritters or Bor are integral part of Assamese cuisine. It is normally served at the first course of a meal.
To make this easy recipe
1 cup Egyptian Pink lentils(Masur dal)
2 tbsp Rice flour
1 green chili ,chopped
1/2 tsp grated ginger
3 tbsp chopped coriander leaves
1 large onion,chopped
A pinch of baking soda (optional)
Salt to taste
Mustard Oil, for frying
Wash and soak the lentils in clean water for 3-4 hours or until soft.
Drain water and grind to a thick paste .
Mix in the rice flour, chopped green chili, ginger,coriander leaves,onions ,soda and salt
Heat about 3 inches of oil into a deep pot or wok
Using two spoons – the first to scoop, the second to release the batter – gently drop dollops of batter into the hot oil.
Fry over medium heat ,until golden brown Remove fritters from oil, drain on a paper towel Serve hot as a starter or snack
Mottor dailor pitikar logot gorom bhat
Mashed lentils with rice and mustard oil
To make this recipe
Soak a cup of yellow split pea lentils for 6-8 hours or until soft
Grind the lentils to a thick paste, without using extra water.
Mix in a pinch a salt and 1/2 tsp grated ginger and place the paste in a clean muslin cloth.
Gather the corners to form a pouch and secure with a string.
Place the pouch in boiling water .(Alternatively ,place the pouch along with rice that is being cooked or steam in a steamer)
Cook for about fifteen minutes or until the lentils are done
Remove the pouch from the pot and transfer the cooked lentil paste to a plate.
Add 2 tbsp chopped onion, 2 tbsp mustard oil ,green chillies and chopped corrinder leaves. Mash everything together.
Form small balls Enjoy with warm rice and mustard oil