Fish Curry with Curry Leaves (Noroxingho Masor Jhul)


  • 6 pieces kawoi fish
  • 1 medium potato, cut into wedges
  • 1/2 cup curry leaves
  • 1/2 tsp black peppercorns, crushed
  • 3 garlic cloves
  • 1 tsp turmeric powder
  • 3 slit green chillies
  • 3 tbsp mustard oil
  • 1/2 tsp lemon juice
  • Salt to taste

Method –

  1. Apply 1/2 tsp turmeric powder and salt on the fish pieces. Keep aside for 15 minutes
  2. Grind the curry leaves to a paste, add 1/2 cup of water to the paste. Keep aside for a few minutes. Strain the water for use and throw away the pulp
  3. Heat mustard oil in a wok
  4. Fry the fishes lightly. Keep aside
  5. In the same oil, add the crushed garlic and potatoes. Stir well for 30 seconds
  6. Now add salt, remaining turmeric powder, crushed black peppercorns, slit green chillies and mix well
  7. Pour in the curry leaves water and bring to a boil
  8. Add the fish pieces and cover and cook on low flame for 6-7 minutes
  9. When potatoes are soft, remove from heat and add lemon juice
  10. To be served only with steamed rice

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