Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)

Step 1: To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills

Step 2: Halve them if you have selected a little bigger fish like sardine

Step 3: Marinate the sardines in turmeric and salt

Step 4: (or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil)

Step 5: (Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan

Step 6: You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure

Step 7: Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat

Step 8: In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water

Step 9: In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic

Step 10: Add the curry leaves paste and saute

Step 11: See at all times that the gravy does not get burnt

Step 12: Add a pinch of turmeric powder and salt to taste

Step 13: After mixing thoroughly, check for spices and adjust

Step 14: Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame

Step 15: When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes

Step 16: Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal