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. !!!!