Authentic recipes of Assam are less spicy. They are healthy because of the abundant use of local plants and leaves which have good amount of health benefits. Also, the recipes are very simple to prepare and great in taste. Rather than flavouring the cooked items with spices, Assamese believe in assimilating the ingredients with the natural juices and flavours of the vegetables, fish or meat.
Today let us try a simple Assamese recipe of fish cooked with ghee kosu (Taro).
Farmtorasoi's Taro and Fish (Kosu Mas) Recipe
- 3 Medium Piece Fish (Can be Rohu/Katla/Xol/Borali/Kos or any variety)
- 2 Medium Size Ghee Kosu/Taro
- 1 Medium Size Potato
- 2 Medium Size Tomato
- 1 Bunch Man Dhania
- 1/2 tbsp Cumin (Jeera) Powder
- 1 tbsp Turmeric (Haldhi) Powder
- 1/2 tbsp Pas Phoron
- 2-3 Green Chillies Sliced in the Middle
- 50 gms Mustard Oil
- Salt To Taste
- Peel and wash kosu and potatoes. Cut in cube sized pieces. Also, chop tomatoes.
- Wash fish and marinate with salt and turmeric for 10-15 minutes.
- Now, in a pressure cooker, boil the potato and kosu cubes. Allow to cook for 1 whistle only. Ensure that they are half cooked.
- In a pan heat oil, fry fish pieces and keep them aside.
- In the remaining oil, add paanch phoron. When they crackle, add the tomatoes and green chillies.
- Add jeera powder, salt and turmeric. Stir occassionally.
- Cook till oil secretes from the tomatoes. Ensure that tomatoes are cooked properly.
- Now, add the kosu and potato cubes. Stir and cook well.
- When water from the ingredients are absorbed and they start to stick to the pan, add boilig water. Mix well.
- Cover the pan with a lid. Allow to simmer in medium flame.
- When water reaches desired consistency, add the fish pieces.
- Cook for another 5 minutes.
- Before removing from flame, add chopped man dhania leaves.