Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
A non-veg Assamese recipe with sardine fish - or carps, curry leaves - bunch, garlic. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills
sardine fish - or carps(4)curry leaves - bunch(1) - 2
Halve them if you have selected a little bigger fish like sardine
sardine fish - or carps(4) - 3
Marinate the sardines in turmeric and salt
sardine fish - or carps(4)turmeric powder (haldi)(1 teaspoon) - 4
(or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil)
sardine fish - or carps(4)mustard oil(1 tablespoon) - 5
(Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan
sardine fish - or carps(4)mustard oil(1 tablespoon) - 6
You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure
- 7
Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat
sardine fish - or carps(4) - 8
In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water
curry leaves - bunch(1)green chillies - (adjust)(2)dry red chilli - (adjust)(3)lukewarm water - as needed - 9
In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic
garlic(4)green chillies - (adjust)(2)dry red chilli - (adjust)(3)mustard oil(1 tablespoon) - 10
Add the curry leaves paste and saute
curry leaves - bunch(1) - 11
See at all times that the gravy does not get burnt
- 12
Add a pinch of turmeric powder and salt to taste
turmeric powder (haldi)(1 teaspoon) - 13
After mixing thoroughly, check for spices and adjust
whole black peppercorns - ground roughly(1 tablespoon) - 14
Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame
lukewarm water - as needed - 15
When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes
sardine fish - or carps(4) - 16
Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal
sardine fish - or carps(4)curry leaves - bunch(1)
Rate this recipe
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Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)
A non-veg Assamese recipe with sardine fish - or carps, curry leaves - bunch, garlic. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills
sardine fish - or carps(4)curry leaves - bunch(1) - 2
Halve them if you have selected a little bigger fish like sardine
sardine fish - or carps(4) - 3
Marinate the sardines in turmeric and salt
sardine fish - or carps(4)turmeric powder (haldi)(1 teaspoon) - 4
(or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil)
sardine fish - or carps(4)mustard oil(1 tablespoon) - 5
(Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan
sardine fish - or carps(4)mustard oil(1 tablespoon) - 6
You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure
- 7
Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat
sardine fish - or carps(4) - 8
In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water
curry leaves - bunch(1)green chillies - (adjust)(2)dry red chilli - (adjust)(3)lukewarm water - as needed - 9
In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic
garlic(4)green chillies - (adjust)(2)dry red chilli - (adjust)(3)mustard oil(1 tablespoon) - 10
Add the curry leaves paste and saute
curry leaves - bunch(1) - 11
See at all times that the gravy does not get burnt
- 12
Add a pinch of turmeric powder and salt to taste
turmeric powder (haldi)(1 teaspoon) - 13
After mixing thoroughly, check for spices and adjust
whole black peppercorns - ground roughly(1 tablespoon) - 14
Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame
lukewarm water - as needed - 15
When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes
sardine fish - or carps(4) - 16
Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal
sardine fish - or carps(4)curry leaves - bunch(1)
Rate this recipe
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