rumi's kitchen

  Hukoti is ground dry fish. Hukoti is similar to namshing . Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti . Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste.  If you like colocasia leaves than you may also like : * Fish curry with colocasia * Dry fish with colocasia * Colocasia chutney Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe  📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes  🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: A bunch of colocasia leaves with stems 2 tbsp red lentil   1 big tomato or 10-15 cheery tomatoes 2 green chillies 1 tbsp mustard oil pinch of turmeric 1/2 tbsp ginger garlic paste  1 chopped onion  2 tbsp hukoti /namshing...

 Today I'm going to share a simple and rustic recipe called namsing pitika . This recipe is very popular among the mishing tribe of Assam as well as some other Assamese  communities. Namsing is also known as hukoti among few other communities of Assam. Namsing is dry and grounded fish. Few herbs are also added in making namsing powder.  To know more about namsing read my previous post on namsing : click  "Namsing : A Mishing Delicacy" . Namsing Pitika : Assamese Style Dry Fish Chutney   Namsing pitika is an Assamese style dry fish chutney which is served as a side dish with rice at lunch or dinner.  📎 Course :  Side dish 📎Cuisine :  Assamese Cuisine  🔪Preparation Time :  2 minute ♨Cooking Time :  5 minutes 🕞Total :  7 minutes 🍴Servings :  1 INGREDIENTS : 2 tbsp of namsing  1 green chilli  1 small red onion  1 tbsp chopped coriander leaves  Banana leaf  Salt to taste  METHOD : Wash a smal...

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounde...

Pirali paleng (talimum fruticosum) is a leafy vegetable which is used in making fish curry recipe in Assamese cuisine. Make a delicious Assamese style fish curry with pirali paleng, taro root and tomatoes . Check the recipe below.  Pirali paleng (talimum fruticosum)  Assamese Style Fish Curry With Taro Root And Pirali Paleng   📎 Course :  Main course 📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  20 minutes 🕞Total :  30 minutes  🍴Servings :  2 INGREDIENTS: 2 pieces of fish (any)  1 bunch of pirali paleng  1 taro root  1 tomato (chopped) 2 green chillies, chopped  1/2 tsp panch phoron  1/2 + 1/2 tsp turmeric powder  3+1 tbsp oil 1 cup water and salt to taste   METHOD: Wash pirali paleng leaves under running water and chop it roughly. Keep aside.  Peel taro root, make small pieces. Wash under running water and keep aside.  Rub fish pieces with salt and turm...

If you like curry leaves than you will definitely like this fish curry with curry leaves . Curry leaves are consumed and used in Indian cooking in different ways. It adds a special flavour to every dish.  Besides flavour curry leaves has some health benefits too. Curry leaves are rich in iron, folic acid, carbohydrates, calcium, fiber, phosphorous and vitamin A, B, C and E.  Besides adding it to different Indian dishes curry leaves can be consumed raw too. You can try other dishes of curry leaves that I have already shared in this blog.   Also try : • Fish in Curry leaves Gravy • Chicken with Curry leaves • Peanut with Curry leaves Chutney Fish curry with curry leaves is served in main course with steamed rice.  Fish Curry With Curry Leaves  📎 Course :  Main course 📎Cuisine :  Indian 🔪Preparation Time :  10 minutes ♨Cooking Time :  20 minutes 🕞Total :  30 minutes  🍴Servings :  2 INGREDIENTS: 2 pieces of Rohu fish...

Pabda shoeshe is one of the signature recipes of Bengali cuisine. In this recipe pabda catfish is cooked with mustard seeds paste .  In Assamese the fish is called pavo mas (পাভ মাছ). Pabda fish is a fresh water fish found in lakes and rivers. The dish has a sharp taste of mustard and served in the main course as a side dish with rice. Pabda Shorshe : Bengali Style Pabo Catfish Cooked In  Mustard Seeds Paste  📎 Course :  Main course 📎Cuisine :  Indian/Bengali 🔪Preparation Time :  10 minutes ♨Cooking Time :  20 minutes 🕞Total :  30 minutes  🍴Servings :  2 INGREDIENTS: 2 pabo  catfish 2 onions  (chopped) 1 tomato (chopped) 2 green chillies 2 tbsp mustard seeds 1/2 + 1/2 tsp turmeric powder  3+1 tbsp oil 1 cup water and salt to taste METHOD: Soak yellow mustard seeds in lukewarm water for 10 minutes. Now make a fine paste of mustard seeds. Keep aside.  Clean an...

Fish and fermented bamboo shoots curry is a very simple yet tasty fish curry recipe. Bamboo shoots are part of traditional Assamese cuisine. In Assam young bamboo shoot sprouts are found during summer between the months of June and August. There are only two to three varieties of bamboo shoots available in the local market in my place. Last Saturday my husband bought a bamboo from the local market. I preserved some for fermentation. It requires only 3-4 days for fermentation. The taste of raw bamboo shoot is bitter. After fermentation the bamboo shoots become sour and can be used to prepare fish curry. In this fish curry I have used fresh fermented bamboo shoots that I made last Saturday. I'm also using okra in this fish curry. The recipe is very easy. Serve with steamed rice. * Also read "How to ferment and preserve bamboo shoots " Fish, Fermented Bamboo Shoots and Okra Curry  📎 Course :  Main Course  📎Cuisine :  Indian/ Assamese  🔪Prep...

Lofa xaak  which is called  Chinese mellow  in English is one of the most healthiest leafy vegetable available during winter. Assamese style   Fish lofa xaak and bogori  curry is a very tasty fish curry recipe of Assamese cuisine. Bogori (Zizyphus jujuba),  yet another winter special fruit of Assam. If you don't have jujube, you can use any other souring agent . Serve this fish curry at lunch or dinner with hot steamed rice.   Lofa Xaak aru Bogori diya Masor Anja / Assamese style Fish Curry with Chinese Mellow and Indian Jujube  📎 Course :  Main Course  📎Cuisine :  Assamese  🔪Preparation Time :  10 minutes ♨Cooking Time :  25   minutes 🕞Total :  35 minutes 🍴Servings :  2 INGREDIENTS: 2 pieces of fish (any)  1 bunch of Chinese mellow (lofa xaak)  4-5 jujubes  1/2 tsp fenugreek seeds 1/2+1/2 tsp of turmeric powder  2 chopped green chillies  2 ...

Shrimp and bottle gourd curry is a very delicious recipes. I cooked this recipe in Assamese style . The basic ingredients of this recipe are bottle gourd  and shrimps. I gave it an Assamese touch by adding  Khar  in it. Now,  what is khar ? -  khar is an alkali prepared from sun dried skin of some varieties of banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach. A traditional Assamese meal begin with khar. It is served with rice. •  How to make Khar •  Doron bon khar recipe •  Papaya khar recipe Assamese Style Shrimp and  Bottle Gourd Curry  📎 Course : Main Course  📎Cuisine :  Indian/ Assamese  🔪Preparation Time ...

Lofa xaak which is called Chinese mellow in English is one of the gift of winter. There are many greens available during winter and lofa xaak is one of the most healthiest leafy vegetable loved by Assamese people. Fish and lofa xaak curry is a very tasty fish curry recipe  that everyone of my family love to eat. As in every other Assamese masor tenga or Assamese fish curry, in this fish curry also,  we need to add a  souring agent  to make the curry sour. We can add bogori (Zizyphus jujuba),  yet another winter special fruit of Assam. But in this recipe I added suka xaak or sorrel leaves, again an another special leafy greens of winter season. Serve this fish curry at lunch or dinner with hot steamed rice and enjoy the goodness of winter. Fish and Chinese mellow (lofa xaak)  📎 Course : Main Course  📎Cuisine : Assamese  🔪Preparation Time : 10 minutes ♨Cooking Time : 25   minutes 🕞Total : 35 minutes 🍴Servings :  2 ...

Dailot diya mas or fish and lentil curry does not sound so cool but it is one of the easiest fish curry recipe of Assamese cuisine. When making fish and lentil curry the most important thing is the use of souring agents .  The lentil curry must be sour when you make fish lentil curry. The procedure of cooking is the same in making different fish and lentil curries with different souring agents. Here in this recipe I am using modhuxulung leaves and roselle. Modhuxulung is a plant whose leaves are used in cooking in Assamese cuisine.  It has a sour taste and therefor used in making Assamese masor tenga or Assamese sour fish curry. Roselle has a wide use in Assamese cuisine.  Both it's leaves and fruits are used to make sour fish curries. In this sour fish curry recipe I am using roselle fruit together with modhuxulung as the souring agent. Assamese dailot diya mas recipe : Assamese style fish and lentil curry  📎 Course :  Main Course  📎Cuis...

Bottle gourd fish curry is an Assamese style fish curry recipe which can be served at lunch and dinner with rice. In this recipe I'm using Boriyola fish ( Aspidoparia morar). You can also try this recipe with any other variety of fish.  Assamese Style Fish Curry with Bottle Gourd  📎 Course : Main course 📎Cuisine :  Indian 🔪Preparation Time :  15 minutes ♨Cooking Time :  30 minutes 🕞Total :  45 minutes 🍴Servings : 2-3 INGREDIENTS: 8-10 boriyola fish or any fish  1 cup chopped bottle gourd  1 big tomato, chopped 2 chopped green chillies  1/2 tsp ginger garlic paste  1 small onion, chopped  1/2+1/2 tsp turmeric powder  2 tbsp mustard oil  Chopped long coriander leaves  Salt to taste  METHOD: In a pressure cooker take chopped bottle gourd, tomato and green chilies. Add 2 cups of water and cook for 2-3 whistles.  Clean boriyola fish and wash under running water. Rub...

Boriyola mas (বৰিয়লা মাছ) is a species of freshwater  small fish found in Assam. It's scientific name is Aspidoparia morar . It has a very sweet and delicious taste and crispy fried boriyola fish can be served as a side dish with rice.  Serve with sliced onions, chopped coriander leaves and chillies. Squeeze some lemon juice for better taste. Boriyola fish Simple Fish Fry Recipe  📎Cuisine : Assamese  🔪Preparation Time :  15 minutes ♨Cooking Time :  15 minutes  🕞Total :  30 minutes INGREDIENTS: 250 gms of boriyola fish  1 tsp turmeric powder  Mustard oil to fry  Salt to taste  For garnishing : 1 onion, sliced  2-3 Long coriander leaves, chopped  2-3 Green chillies  1 tbsp lemon juice  METHOD: Clean fishes, throw it's intestine parts and wash under running water.  Rub with salt and turmeric.  In a pan heat mustard oil.  Fry fishes one by one...

The Indian carplet   (Amblypharyngodon microlepis)    also known as mua mach (মোৱা মাছ) in Assamese  is a species of  carplet  in the family Cyprinidae. It's length is about 10 cm long and found in ponds and streams etc. Indian carplet has a very delicious taste but the most difficult part is cleaning the fish as it is very small in size.  It's very time consuming too. But as a fish lover I enjoy cleaning these tiny Indian carpets. You can cook Indian carpet in  turmeric leaf  , make stir fry or  you can also make a tasty curry with ginger leaf. But today I am going to share a simple recipe of Indian carplet stir fry with bamboo shoots. Now let's check the recipe below.  Indian Carplet Stir Fry with Bamboo Shoots  📎 Course :  Main Course  📎Cuisine :  Indian (Assamese) 🔪Preparation Time :  20 minutes ♨Cooking Time :  10 minutes 🕞Total :  30 minutes 🍴Servings ...

Fish and Roselle leaves curry is an easy and tasty Assamese style sour fish curry recipe (মাছৰ টেঙা) . Roselle leaves ( Tenga mora / টেঙা মৰা ) contains many vitamins and minerals and high dietary fiber. In Assam it's widely available during summer.  Eating sour fish curry in lunch or dinner is a good idea during summer to beat the hot and humid weather in Assam. You can prepare this fish curry by using only roselle leaves.  But I have added red lentils to make the curry thicker. We don't use spices in making sour fish curries.  But if you like to make it spicy, add spices according to your taste. Roselle leaves  Fish and Roselle leaves curry  📎 Course :  Main Course  📎Cuisine :  Indian(Assamese) 🔪Preparation Time :  5 minutes ♨Cooking Time :  20 🕞Total :  25 minutes 🍴Servings :  2 INGREDIENTS: 2 pieces of fish (any)  1 bunch roselle leaves  2 tbsp red lentil  1/2 tsp fe...

Fish Egg Bhurji | Scrambled Fish Egg and Bamboo shoots  My blog has completed 3 years of its blogging journey this August, but the blog still needs to grow and I have still need to learn many things. This is the first post of the 4th year of my blogging journey and it is about a simple recipe of scrambled fish egg  or fish egg bhurji . I made this recipe little special by adding "khorisa"- grated and fermented bamboo shoots.  Fish usually lay eggs during monsoon season. Therefore there is a ban on fishing during monsoon in local rivers and ponds in Assam so that the local fishes do not get extinguished. The exported fish and fish from the fisheries are available in the market and fish roe or fish eggs are also widely available during the season. It is usually served as fritters, or as deep fried or shallow fried. Making scrambled fish eggs is very easy and it tastes very yummy. Monsoon is also the season for  bamboo shoots . During this season the raw ...

Colocasia is a tropical plant most commonly known as elephant ear or  taro is very native to Assamese cuisine. The scientific name of colocasia leaves  is  Colocasia esculenta. It is mostly cultivated for its roots. Colocasia leaves are also edible but it must be prepared correctly. Eating colocasia leaves may cause irritation. So b oil colocasia leaves and throw the water before making any recipe in order to remove the oxalates that may cause irritation of the tongue. You can also soak colocasia leaves in salty water for few minutes in order to remove the toxic in it. Raw fish pieces and colocasia leaves soaked in salty water  It is very important to add either any souring agent or black pepper to prepare any colocasia leaves recipe in Assamese cuisine. Adding souring agent or pepper reduces the irritation cause to the throat or tongue. Serving hot also reduces the irritation. As rice is our main food, we like to have this recipe as a side dish with s...