Sour Fish Curry
A traditional and one of the most well loved fish curry from Assam, India.
1 hour 10 minutes
Fish: 500 grams (cut into big size portions)
Mustard oil: 2 tablespoons
Turmeric powder: 2 teaspoons
Fenugreek seeds: 1/2 teaspoon
Bottle gourd: 200 grams
Tomatoes: 200 grams (ripe)
Lemon juice: 1/2 freshly squeezed lemon
Green chilly: 1
Coriander leaves: 1/2 bunch
Salt: 1 teaspoon
Hot water: 1/2 litre
Rinse the fish thoroughly. Rub some salt and turmeric powder on the fish pieces and marinate for 30 minutes.
Dice the tomatoes and bottle gourd into small pieces.
Heat mustard oil on a pan (round bottom). Fry the fish pieces until lightly browned.
Remove the fish from the pan and set aside.
Add the fenugreek seeds to the remaining oil in the pan. When the seeds start to sputter add in the tomato and bottle gourd. pieces.
Sprinkle salt and turmeric powder and saute for five minutes.
Pour in the hot water and cook on medium heat for 20 minutes or till the bottle gourd pieces become soft.
Place the fish pieces in the pan and cook for 10 minutes.
Add freshly squeezed juice from 1/2 lemon and stir.
Mix in the chopped coriander leaves.
Remove from heat and serve with rice.