Assam Fish curry | मच्छी करी आसान रेसिपी | Assam style Rohu Masor Tenga Fish Curry | Chef Ranveer

Welcome, I am Ranveer Brar And since a very long time I haven't cooked fish, So I'm going to cook fish today! It's an amazing fish curry, You can call it Khatti Machi, Masor Tenga, Or Assamese fish curry, This is the simplest and the tastiest fish curry out there! Let's start after the music! I'm going to demonstrate how to cut a fish, So if you want to learn how to cut a fish, then stick around. But if you don't want to watch it, then please skip forward. Skip the fish cutting chapter and resum

e watching from fish marination. It's better to be as clear as possible. This fish curry is generally cooked with Rohu or Katla, This is Rohu fish, It's also known as Labeo rohita and South Asian Carp, In America, it's known as carp. Rohu and Katla both are very tasty but very bony! But since it has a lot of bones, it's super tasty! Bony fish will always give more taste in the curry! It's simple logic! Most often fight over the head piece of Rohu fish! It tastes too good and it is believed that

it sharpens memory as well. So if you want to be intelligent, then you must consume the head piece of Rohu. In India, fish stomach is always separated. I'm separating the fish stomach from the rest of the fish. Since it's the tastiest part of the fish, it is separated from the rest of the fish. Here's the stomach part. Slice the leftover fish. And the last part is cut into simple steaks. Fish head is generally cut from the middle like this. It is mainly used while cooking Muri Ghonto, It tastes

amazing when paired with pumpkin and bottle gourd. This is the stomach and it's a delicacy as it's very meaty. It can be cooked in a fish curry or it can be fried as well! Here's the regular curry cut fish. You can yield a lot of fish cuts from just a single fish. I did not waste anything here, The last part can be added into the fish curry as well. I'll use it for the design. I'll keep this aside so that people can resume watching from here. Welcome, if you've skipped fish cutting because you d

id not want to see it, Then we can resume from here! Let's marinate the fish! I'll marinate the pieces that I'll be cooking today! Ingredient forward dishes are generally a little more difficult to cook. And these dishes are generally more tasty too. Here the focus is on the fish, So if the fish is fresh, then the dish will taste amazing. Do remember this! Whenever restaurateurs convince you that it's a complicated dish, Basically, they're trying to cover up their stale ingredients. Good ingredi

ents don't need to be covered up, Good fish, definitely not! Drizzle some salt from the top like this to evenly coat the fish with salt. Since Rohu is a fresh water carb, It's better to cook it fresh off the boat! So it's better to not marinate it for a long time. Let's start preparing the potatoes. There are 3 main ingredients in this recipe, Potatoes, tomatoes and fish. That's all! Once the potatoes are cut, Start cutting the tomatoes. Normally, add half the quantity of tomatoes than that of f

ish. Use this proportion if you're adding small and juicy tomatoes. Else add 4 big tomatoes in 800g of fish. It would be better if the tomatoes are sour. Masor Tenga roughly translates to Sour Fish! Lemon juice will be added into it too to enhance the sourness. But slightly underripe tomatoes are always better! A good Masor Tenga- Actually, authentic Masor Tenga is always cooked in mustard oil. Add some mustard oil on the pan, And start frying the fish. I'll fry fish as well as potatoes, Some pr

efer adding boiled potatoes. But I like frying fish and potatoes in the same oil. This way, the fish flavour gets infused into the potatoes. So I do it like that! Done! Cook until the fish turns golden brown. Cook until it turns golden brown. This is ancient wisdom! Nowadays, we often hear about the scientific uses of turmeric, But earlier, fish was often marinated in turmeric powder and kept aside. This gets rid of the germs and infections present inside the fish. But we believed it only when i

t was scientifically proven by the westerners! Basically, use the same oil. You need dried red chillies, Some prefer adding onion seeds and fennel seeds as well. Fenugreek seeds and mustard seeds are very important. I've added some onion seeds as well. Add dried red chillies, As soon as the fenugreek seeds turn black, Always slit green chillies before frying, else the chillies will start spluttering. Add salt, Turmeric powder, Degi red chilli powder, Coriander powder is optional, I won't add cor

iander powder. I'll add a generous amount of fresh coriander leaves instead of coriander powder. I want to add some coriander powder into it but I won't. Gradually cook the tomatoes. That's the monopoly! Some add tomato puree but that won't enhance the taste. Taste will be enhanced only if chunks of tomatoes are gradually cooked in oil. It will taste better only if the tomato flavour is infused well with the oil. Adding red chilli powder is optional, Or you can avoid it as well. I'm adding some

degi red chilli powder as it will enhance the colour of the dish and it will look prettier on the camera! Add some water, It's important to stir the gravy after adding water. Until the potatoes are cooking, Let's celebrate the culture of Assam Let's talk about Bihu, it's an amazing festival which is celebrated uniquely! I think that one of the most underrated festivals in India is Bihu. So let's talk about Bihu. Bihu is derived from the Sanskrit word "Bisuwan" It means new beginnings and peace.

This festival is celebrated thrice a year as it is closely related to the farming cycles. But Magh Bihu is given more importance. Actually, the month of Magh is important for all cultures, Be it Lohri, Or Magh Snan during Prayagraj, Or Magh Bihu. During the festival of Magh Bihu, locals catch fish together, And ignite bonfires at night. Igniting a bonfire has a lot of significance in festivals like Lohri and Magh Bihu. There's a sacred fire within us which is ignited through our nourishment, An

d the harvest is the result of the sacred fire within us. And that's the significance of the holy fire of Lohri and Magh Bihu. A number of new dishes are cooked with the newly harvested rice to celebrate the festival. The idea is to get ready for a change of seasons And get ready for peace. Actually, all of our festivals are only and only related to harvest. So in the end, it all connects to food. The potatoes are cooked well. Mash a couple of potatoes to make the gravy more viscous. It's time

to add fish along with coriander leaves! Here you go! Isn't it beautiful? It's so appetizing! This part is about the gravy coming together. The curry is not yet infused with the flavour of fish, The fish flavour will get infused with the curry at this stage. As I said earlier, fish bones are essential for enhancing the flavour. At this stage, the fish bones will gradually make the curry more flavourful. The the fish pieces will break apart if not fried. This is the beauty of Indian cuisine, We f

ind a solution for everything! This is the authentic colour of Masor Tenga! This dish goes will with a lemon called Kaji Nemu which is an Assamese lemon. We often talk about Gondhoraj lemon, But if you like Gondhoraj lemon, then you must definitely try Kaji Nemu. Kaji Nemu tastes too good! Beautiful! Look at the colour, man! Some don't add potatoes with fish, Some prefer adding bottle gourd into the gravy. There's another fish curry which is cooked with elephant apple It's also known as Outenga,

So some add it to make the curry more sour. Elephant apple is an amazing fruit! The important point is that good food is not necessarily complicated. In fact, complicated recipes do not taste good. That's important to understand. Fish and rice.. It made my day! Make your day better as well, By cooking this simple recipe. Do tell me how it was! Did you like the life of simplicity? It gives ultimate comfort! Order somethings online, Buy the rest from local stores, And if you don't get cut rohu, T

hen I've already demonstrated it. Other than that, God is great, And please do subscribe! Thank you very much!