Servings:
Equipment
- 1 Cast iron pan or heavy-bottomed pan
- 1 Deep frying pan
- 1 Mixing bowls
- 1 Sharp knife
- 1 Cutting board
Ingredients
For Panch Phoran (Bengali Five-Spice Blend)
- 1 tsp Cumin seeds
- ½ tsp Black mustard seeds
- 1 tsp Fennel seeds
- ½ Kalonji nigella seeds
- ¼ tsp Fenugreek seeds
For Fish Marination
- 500 gm Rohu or Catla fish curry cut
- 1 tsp Salt
- 1 tsp Turmeric powder
For Masala Paste
- 2 tbsp Ginger & garlic paste
- ¼ tsp Coriander powder
- ¼ tsp Cumin powder
- ½ Hing asafetida
- ¼ tsp Turmeric powder
- ¼ tsp Kashmiri chilli powder
- 2 tbsp Water
For Curry
- Mustard oil - 4 tbsp
- 1 Large potato - 1 cut into wedges
- 1 Large onion - 1 Sliced
- 1 tsp Ginger & garlic paste - 1 tbsp
- 3 no Green chillies - 3 slit lengthwise
- 1 Large tomato - 1 diced
- Salt - to taste
- ½ tsp Kashmiri red chilli powder - 1/2 tsp
- 3 cups Water - 3 cups
- Fresh coriander leaves - for garnish
Instructions
Prepare the Masala Paste
- Combine the ginger & garlic paste, coriander powder, cumin powder, hing, turmeric, and Kashmiri chilli powder in a bowl.
- Add 2 tbsp water gradually while whisking to create a smooth, lump-free paste.
- Set aside for later use.
Marinate the Fish
- Place fish pieces in a bowl and sprinkle with salt and turmeric powder.
- Gently rub the marinade into each piece, ensuring even coating.
- Let marinate for 15-20 minutes while preparing other ingredients.
Fry the Components
- Heat mustard oil in a cast iron pan over medium-high heat until it begins to smoke slightly.
- Carefully add marinated fish pieces and shallow fry for 2 minutes on each side until golden brown.
- Remove fried fish and place on a plate lined with paper towels.
- Add potato wedges to the same oil and fry until they're golden and tender, about 4-5 minutes.
- Remove potatoes and set aside with the fish.
Build the Curry Base
- Add panch phoran to the remaining oil and let the seeds crackle and release their aroma, about 30 seconds.
- Add sliced onions and sauté until golden brown and fragrant, about 5-6 minutes.
- Add diced tomatoes and cook until they become soft and pulpy, and oil begins to separate, about 5-7 minutes.
- Season with salt and Kashmiri red chilli powder, mixing well.
- Stir in the masala paste and cook for 5 minutes until the raw smell disappears. stirring frequently to prevent sticking.
- Pour in water and bring the mixture to a rolling boil.
- Gently add fried fish
- fried potatoes to the pan.
- Reduce heat to low and simmer for 15 minutes until potatoes are fully cooked and flavors have melded.
- Garnish with fresh coriander leaves and remove from heat.
Notes
Serving & Storage Notes
Serve immediately with steamed basmati rice or plain white rice for an authentic Assamese meal. The curry tastes even better the next day as the flavors develop further.
Storage: Refrigerate for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.
Substitutions: If rohu is unavailable, use any firm white fish like catla, pomfret, or even salmon. Wild celery seeds (radhuni) can replace cumin seeds in the panch phoran for a more authentic Bengali flavor.
The beauty of this dish lies in its simplicity and the aromatic panch phoran that infuses every bite with the essence of Eastern Indian cuisine.
Tried this recipe?Let us know how it was!