Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......

DISCLAIMER

Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

Narasingh Masor Jhol - Curry Leaves and Fish Curry




Currently I am in Hyderabad and one thing I find in plenty is Curry leaves or Naraxingho Paat in Assamese. The original recipe uses tender leaves but one can use the grown up ones. This recipe is passed on to me by my Aunt in Law.

Ingredient:




  1. Curry Leaves - to make a paste of about half a cup


  2. Boiled baby potato - peeled


  3. Fish - The best candidate is Kawoi (in Assamese) /Koee (Bengali) / climbing perch (Anabas testudineus). If not available, then you can try with either Rahu or Magur - Half Fried

  4. Garlic cloves - 4 to 5

  5. salt, red chilly and a little oil


Method:



Add about 5 glasses of water to the curry leave paste, keep aside. Heat a big pan or Wok of adequate capacity to make the curry. Add the garlic cut into pieces. Let the garlic sputter till brown. Add the potato to the oil, add salt and red chilly. Fry a little bit ( say about two minutes) Add the Curry leave juice to the pan. Let in come to boil. Add the half fried fish pieces ( About 4 Big Pieces). Let it boil till the water comes to half. Taste for salt. Mesh some potatoes for a little thicker curry and taste. Serve with rice. !!!!

3 comments:

  1. very good blog, congratulations
    regard from Catalonia Spain
    thank you

    ReplyDelete
  2. Thank you very much... keep visiting...
    We love to recieve such beautiful words.

    ReplyDelete
  3. kawoi mase bindhe maas tu baasu te ..lol hehe

    ReplyDelete