Tilor logot Maasor Mur

Fish Head with Sesame

INGREDIENTS 

• Fish head (I've used Rohu fish head) - 1 (Cut into 4 pieces)
• Sesame Seeds - A handful
• Onion - 1
• Potato - 1
• Tomato - 1 (Small)
• Garlic - 5-6 pods
• Green chilly - 4-5
• Jeera powder - 1/3 tsp (3 bhagor 1 bhag)
• Red chilly powder - 1/3 tsp (3 bhagor 1 bhag)
• Garam masala powder (Optional) - 1/3 tsp (3 bhagor 1 bhag) 
• Turmeric powder, Salt and Mustard oil 

PROCEDURE

• Roast the Sesame seeds
• Add Garlic pods and Green chillies to the sesame and grind to a paste, keep aside
• Add Turmeric powder and Salt to the Fish head pieces and shallow fry in Mustard Oil, keep aside
• Cut and add Onion to the same oil, fry till golden brown
• Add Turmeric powder and Salt, mix
• Cut and add the Potato and the Tomato
• After 4-5 minutes add the Jeera, Red chilly and Garam Masala powders, mix well
• Add a cup of Water and cover with a lid
• When the water starts to boil, add the fried fish head pieces and the Sesame paste, mix well again
• Cook on low flame until the water evaporates completely 
• Serve with Rice

Xukaan Maas-Alu Pitika

Dried Fish with Mashed Potato

INGREDIENTS
Small dry fish - A handful
Potato - 2
Tomato - 1
Onion - 1 (Grated)
Garlic - 3-4 pods (Crushed)
Green chilly - 2-3
Red chilly powder - Half tsp
Turmeric powder - Half tsp
Mustard Oil - 2 tsp
Salt - To taste

METHOD
Keep the Dry fish in warm water for half an hour, drain the water and keep aside
Boil the Potatoes, make a mash and keep aside
Heat Mustard oil, add Onion and fry till golden brown
Add Garlic, Green chillies, Turmeric powder and Salt, mix
After a minute add Tomato, mix well
Add the Dry fish and Red chilly powder, mix and cover with a lid
After 2-3 minutes add the Mashed Potato, a tbsp of water and mix well
Cook on low flame until the water dries completely
Serve with Rice

Sesame with Potato Chutney

Roast the Til (Sesame) and grind with Garlic and Green chillies. Add with boiled Potato, Mustard oil, Salt and make a mash. Garnish with Onion and Coriander.

Xoru Xukaan Maas Bhaji

Small Dry Fish Fry

INGREDIENTS

• Small dry fish - A handful
• Onion - 2
• Potato - 2
• Tomato - 1
• Garlic-Ginger paste - 2 tsp
• Green chilly - 6-7
• Bay Leaf - 1
• Mustard Oil, Salt and Turmeric powder

METHOD

• Wash the small dry fishes thoroughly and roast them on a 'tava'or microwave for 30 seconds, keep aside
• Heat Mustard Oil
• Add the Bay leaf, Onion and fry till golden brown
• Add Salt and Turmeric powder, mix
• Cut and add Potato and Tomato, stir fry unti the Tomato starts to melt
• Add the roasted dry fishes, Green chilly and Garlic-Ginger paste, mix well
• Cover with a lid and cook on low flame until done.
• Serve with Rice

Xol (শল) Maasor logot Paleng Xaak

Striped Snake Head Fish with Spinach

INGREDIENTS

• Striped Snake Head Fish - 7-8 pieces
• Spinach leaves - 100-110 leaves (Cut to small pieces or grate)
• Tomato - 2 (medium size)
• Potato - 2 (medium size)
• Onion - 1 (large size)
• Paas Phooron - Half tsp
• Green Chillies, Mustard Oil, Turmeric Powder and Salt

PROCEDURE

• Add Turmeric powder to the fish pieces, mix well and shallow fry in Mustard Oil, Keep aside
• Add Paas phooron to the same oil
• When the Paas phooron stops spluttering, add Onion and fry till golden brown
• Add Turmeric powder and Salt, mix
• Add Spinach, Potato and Tomato, mix well and cover with a lid
• After 5-6 minutes, add water
• When the water starts to boil, add the Fish pieces and Green chillies, cover again
• Cook on low heat until the gravy becomes thick or till done
• Serve with Rice

Ou Tengar logot Bahu Maas

Catla Fish with Elephant Apple
(Bahu Maas is also known as Dhekera and Bhakua in Assamese)

INGREDIENTS

• Catla Fish - 4-5 pieces
• Elephant Apple - 1 (Cut to 5-6 large pieces and remove the viscious 'Garlic' looking inside)
• Onion - 1
• Tomato - 3
• Bay Leaf (Tej Paat) - 2
• Green Chilly - 3-4
• Mustard Oil, Salt and Turmeric powder

PROCEDURE

• Rub Turmeric powder to the Fish pieces and shallow fry in Mustard Oil, keep aside
• Add Bay leaves and Onion to the same oil and fry till golden brown
• Add Tomato and Green chillies, fry till the Tomato starts to melt
• Add Turmeric powder, Salt and the Elephant Apple pieces. Stir fry for 3-4 minutes
• Add water and cover with a lid
• When the water starts to boil, add the Fish pieces
• Cover and cook on low flame until the gravy becomes thick
• Serve with Rice

Muri Ghonta

INGREDIENTS

• 2 Rohu/Catla fish head (Cut in half)
• 1 Potato (Diced)
• Turmeric, Cumin, Coriander, Garam masala and Red chilly powder (1 tsp each)
• 2 tsp uncooked Rice (Soaked)
• Half tsp Cumin seeds
• 2 Onions
• 2 Bay leaves (Tej pat)
• Half tsp Sugar
• Mustard Oil and Salt

METHOD

• Heat Mustard oil
• Fry the Potato and keep aside
• Add Turmeric powder to the Fish head, mix and fry, keep aside
• In the same oil add Cumin seeds
• When the spluttering stops add Onion, Bay leaf, all the Masalas and the soaked Rice
• Fry till golden brown
• Add the fried Fish head and break with the ladle
• Add Water and the fried Potatoes and Salt, cover
• When the water starts to boil, add Sugar and cover again
• The dish is done when the Rice is cooked and the Water evaporates completely.

Konir logot Sojina Phool Bhaji

Drumstick flowers with Egg fry

Heat Mustard Oil in a pan. Cut and add an Onion, fry till golden brown. Add 2 mashed Garlic pods, Green Chilly, Salt and Turmeric powder. Add the Drumstick flowers and mix well. Cover with a lid and cook on low flame for 3-4 minutes. Add Egg and mix well. Serve as a starter with Rice.

Drumstick flowers..

Lai Xaakor logot Gahori (Version 2)

Pork with Mustard Greens (Version 2)

INGREDIENTS

• Pork- 500 grams
• Mustard Green - 12-15 leaves (with the stem)
• Onion - 1
• Garlic - 8-10 pods
• Ginger - 1 half thumb sized
• Tomato - 1
• Potato - 2
• Green Chillies, Mustard Oil, Turmeric Powder, Garam Masala and Salt

METHOD

• Heat Mustard Oil
• Cut and add the Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add mashed Garlic pods, Ginger and Green chillies
• Add the Pork, Tomato and Potatoes, mix well and fry for 5 minutes
• Break the Mustard green leaves with hand and add, mix well and cover with a lid
• After 4-5 minutes, add Garam masala powder, mix well and bring the heat to low and cook until done.

Jatilaor logot Kunhi Maas

Kuria Labeo with Bottle Gourd

• Marinate the fish with turmeric powder and salt 
• Shallow fry the fish in mustard oil, keep aside
• In the same oil, add paas-phooron
• When the paas-phooron stops spluttering, add salt and turmeric powder, mix
• Add bottle gourd and tomato, mix well and cover with a lid
• When the bottle gourd starts to melt add water, green chillies, mix well and cover again
• After the water starts to boil add the fish
• Cover and cook on low flame until done 
• Sprinkle fresh coriander and serve with rice