One of the main reason that we all like traditional food is because of the medicinal value it carries. Today we present magur fish curry with herbs contributed by our guest author Kabita.
The herbs used here are Xoru-Maanimuni (lawn marshpennywort) and Bhedai Lota (Stinkvine).
Xoru Maanimuni is beneficial in the treatment of asthma, edema, fever, throat pain, psoriasis, and hepatitis B. Bhedai Lota is believed to give remedy to diarrhea, dysentery, stomach swelling, gastritis, loose motion, indigestion, abdominal pain etc.
The use of raw turmeric in this recipe has added advantage as turmeric is a known anti-inflammatory and antiseptic herb.
Magur Fish Curry with Herbs in Assamese Style
- 3 Medium Size Magur Fish or Catfish Cut into medium size round pieces
- 1 inch Raw Turmeric
- 3 Cloves Garlic
- 1 Cup Mani Muni Leaves
- 1 Cup Bhedai Lota Leaves
- 1/2 tbsp Cumin (Jeera) Seeds
- 1/2 tbsp Turmeric
- 25 gms Mustard Oil
- Salt To Taste
- In a Mortar and pestle, make a smooth paste of raw turmeric, mani muni leaves, bhedai lota leaves and 3 garlic cloves. You can also use a grinder.
- Now, marinate the fish pieces with turmeric powder and salt.
- Heat oil in a pan. Add the fish pieces, and fry until they are golden in colour on both sides. Remove.
- In the same pan, heat oil. Add cumin seeds and saute for a while.
- Now, add the paste. Mix and fry for 2-3 minutes.
- Add salt and the fish pieces. Stir well so that the ingredients mix all over.
- Cover the pan with a lid and cook on medium flame for 10 minutes.
- Remove from flame.