Axomiya Aaahar Ashaj - A homely habitual Assamese platter! ****************************************************************************** An Assamese Fish Sour Curry - Maas Diya Lau Bilahi Tenga – Fish Cooked with Bottle Gourd and Tomato ! There are many different ways of cooking this. I normally fry chopped lau in regular cooking oil for about 10 minutes, add generous amount chopped tomatoes, add about 1 teaspoon of fenugreek seeds (methi), salt, turmeric and cover and cook in low heat till the lau(lauki) is almost cooked in the juice release by the tomatoes and water released from the lau. I then add 2 tablespoon of freshly squeezed lemon juice, a pinch of sugar, adjust the salt per taste and add water to make the gravy my desired consistency. Allow it to come to boil, reduce the heat and then add the fish pieces ( which are fried with salt and turmeric – you can add any firm fish here, I have tried with Rahu Fish, Carp Fish, Cat Fish, Cod fish) and cook covered for 2-3 minutes. Then add slit green chillis and chopped cilantro ( dhaniya) and serve it with steamed rice. I had cooked this for guests at my Uncles place today and we enjoyed it in a simple homely manner with some masur dal, alu-egg pitika(mashed) and brinjal and lau (lauki) fritters ( in besan).
Posted on: Sun, 23 Mar 2014 08:06:11 +0000
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