You talk about Assamese cuisine and you miss fish curry with fern and elephant apple – Outenga Dhekia Aru Masor Jul, it can’t be!
Dhekia or fiddlehead fern (Diplazium Esculentum) is very close to Assamese food and culture. The furled fronds of dhekia is consumed as a vegetable and are used to prepare many traditional foods. The popular Assamese saying “ঔটেঙা ঢেকীয়া শাক জিভাৰ পানী পৰি থাক !” goes a long way to show how dhekia is an integral part of Assamese culinary world.
Besides Assam and the Northeast, this fern is also available in many parts of India and is known by different local names.
You may like to try: ELEPHANT APPLE CHUTNEY – OUTENGA TOK
Fish Curry with Fern and Elephant Apple - Outenga Dhekia Aru Masor Jul
- 4 Medium Size Fish Pieces
- 1 Bunch Dhekia Xaak (Fiddlehead fern)
- 1 Ghee Kosu (Taro or Colocasia)
- 1 Ou Tenga (elephant apple)
- 2-3 Green Chillies Sliced in the middle
- 1/2 tbsp Paanch Phoron
- 1/2 tbsp Turmeric (Haldhi) Powder
- 50 gms Mustard Oil
- Salt To Taste
- Gather all the ingredients.
- Clean and wash the fishes. Marinate with salt and turmeric powder for 10-15 minutes.Heat mustard oil in a pan. Fry the fish pieces till golden brown. Keep aside.
- Wash dhekia with water and chop off the hard stems. Keep the tender parts. Chop them.
- Cut the kosu into medium size cubes. Also, remove the hard petals of elephant apple. Retain the white and soft petals. Clean under running water.In a pressure cooker, boil the outenga petals and kosu for 1 whistle. Let the pressure release normally.
- Now, in a pan, heat mustard oil and add 1/2 tbsp pas phoron. Add dhekia xaak, green chillies, salt and turmeric powder. Fry for 5 minutes.
- When the leaves become tender, pour the kosu and ou tenga mixture alongwith the water used for boiling.Add more hot water if needed.
- When water boil and gravy thickens, add the fish pieces.
- Remove from fire after gravy reached desired consistency.