Indian Assamese Sour Fish Curry

Indian Assamese Sour Fish Curry

Recipe only

Assam is a landlocked state in the northeast of India; however it is on the Ganges flood plain and much of its inhabitants' staple diet consists of river fish. I have used Blue-eye in this recipe, but you can replace it with whatever firm white fish you like. Curry leaves are used in many Indian dishes and they add extra depth and flavor to the curry.

INGREDIENTS

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
1 teaspoon black peppercorns
2 cm piece fresh ginger, chopped coarsely
2 garlic cloves, chopped coarsely
2 tablespoons vegetable oil
4 Blue-Eye cutlets
2 medium brown onions, sliced thinly
1 1/2 teaspoons black mustard seeds
4 fresh curry leaves
180 ml water
80 ml fish stock
60 ml fresh lime juice
1 tablespoon fish sauce

METHOD

1. Dry-fry turmeric, coriander and cumin seeds in a small pan, stirring until fragrant. Using a mortar and pestle, crush spice with  the peppercorns, ginger, garlic and chili to form a paste.

2. Heat half of the oil in a large frying pan; cook the fish, uncovered, until golden brown on both sides. Remove from the pan and keep warm.

3. Heat remaining oil in the same pan, cook the onion, mustard seeds and curry leaves, stirring, about 5 minutes or until the onion is browned lightly. Add spice paste; cook, stirring, until fragrant. Add the water, stock, lime juice and fish sauce; bring to the boil. Return the fish to the dish, simmer gently, covered for about 5 minutes or until fish is perfect. Serve with Basmati rice and any other side dishes you like.