Dillenia indica or elephant apple, is a species of Dillenia. Its fruit pulp is sour and used in preparation of curries, jam and jellies. The Assamese name of this fruit is Outenga (Chalta in Bengali). Outenga cooked with dal or fish is a traditional dish of Assam.
Today let us try sour curry prepared with outenga and small puthi fish. This is a typical Assamese dish from the kitchen of Babita.
Outenga Masor Jol - Fish Curry with Elephant Apple
- 1 Outenga (Elephant Apple)
- 400 gm Small Fish (Punthi Mas) You can use any variety of small fish
- 1/2 tbsp Black Cumin (Jeera) Seeds
- 2 Green Chillies
- 1/2 tbsp Turmeric (Haldhi) Powder
- 50 gms Mustard Oil
- Salt To Taste
- Cut the outenga into halves and then quarters. Separate the layers. Use the whitish tender layers and discard the top green layers and seeds.
- In a pressure cooker, add outenga and 1 cup of water and cook to two whistles.
- Once pressure reduce normally, take out the outenga along with water in a bowl.
- Mash the cooked outega layer in the water.
- Now, clean the small fishes properly. Add salt, turmeric to the fish. Fry a little, do not over fry and keep aside.
- Heat oil in a pan. When hot, saute with black cumin seeds.
- Pour mashed outenga. Add water as per your desired quantity of gravy.
- Add turmeric and salt.
- Add the sliced green chillies. Cover the pan and cook for 3-4 minutes.
- Remove the lid and add the fried fishes.
- Cook for sometime. The gravy should be watery.
- Remove from fire.