Assam Fish Curry with Lady Fingers (Bhindi)
A light, flavorful Assamese fish curry with tender bhindi and a mildly tangy gravy, perfect with steamed rice.
Ingredients
- 500 grams rohu or catla fish pieces
- 200 grams lady fingers (bhindi) cut
- 2 tbsp mustard oil
- 1 medium potato cubed (optional)
- 1 tomato chopped
- 1 tsp ginger paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp mustard seeds
- 1/2 green chilies slit
- salt to taste
- Fresh coriander leaves
Instructions
Prepare fish:
- Wash fish, apply salt and turmeric, and rest for 10 minutes.
- Heat mustard oil until slightly smoking and lightly fry fish for 1–2 minutes per side.
- Remove and keep aside.
Fry bhindi:
- In the same oil, sauté lady fingers until slightly crisp.
- Remove and keep aside.
Make curry base:
- Add mustard seeds and let them splutter.
- Add ginger paste and sauté briefly.
- Add chopped tomatoes, turmeric, chilli powder, and salt.
- Cook until soft.
Cook curry:
- Add warm water and bring to a boil.
- Add potatoes if using and cook for 5 minutes.
Add fish and bhindi:
- Add fried fish and bhindi along with green chilies.
- Simmer on low flame for 6–8 minutes.
Finish:
- Adjust salt and garnish with fresh coriander.
- Serve hot.
Notes
Pro Tips:
✔ Use mustard oil for authentic flavor.
✔ Do not overcook fish to avoid breaking.
✔ Fry bhindi separately to prevent sliminess.
✔ Add lemon or raw mango for tangy taste.
✔ Rest curry few minutes before serving.
✔ Do not overcook fish to avoid breaking.
✔ Fry bhindi separately to prevent sliminess.
✔ Add lemon or raw mango for tangy taste.
✔ Rest curry few minutes before serving.
