assamese fish curry

Maas di Noroxingho paat or jool(Fish in curry leaves gravy)

This is a traditional fish curry from Assam where the river fishes are cooked in curry leaves gravy
Servings 4
Author indrani



  • 6 (small whole fishes or carp pieces) Fish
  • 1 bunch Curry leaves
  • 3 to 4 Garlic
  • 1 or 2 Green chilies
  • 1 tbsp Black pepper whole ground roughly
  • 1 tsp Turmeric powder
  • 2 to 3 Dry whole red chilly
  • 2 tbsp Oil preferably mustard oil



  1. If using whole fishes clean their stomach and remove gills.
  2. Marinate the fishes in turmeric and salt.
  3. Heat mustard oil in a pan till smoking hot.Make sure the pan is uniformly greased with oil.Otherwise the fishes will stick.
  4. If you are not using mustard oil ,don't smoke the oil.
  5. add the fishes one by one frying them uniformly and take them out carefully.
  6. Make a paste of curry leaves and 1 green chilly
  7. Add dry red chilies and crushed garlic.
  8. Add the curry leaves paste and saute.
  9. Add  a pinch of turmeric powder and salt to taste.
  10. Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.
  11. When the rawness of the spices and herbs disappear,add the fishes and simmer for 5  minutes in the gravy on low flame.
  12. Serve  hot with steamed rice.