Hot and sweet fish curry (Rou maasor juul)


After the appetizingly simple papaya curry, let’s move onto main course dishes. There are many different types of curries that are a part of any regular Assamese meal. However, the most important (yes, I mean it) one is fish curry. In Assam, we have access to varieties of sweet river fishes. I remember, when I was little, we used to be visited by fish vendors at our homes. They would carry their daily catches of mixed varieties of fish on a bi-cycle and sell it at our doorsteps, just as we see vegetable vendor carts here in Delhi.

I am a big fan of all types of fish, and why not! These are tasty, loaded with good fat/oil and minerals, and easy to digest. However, for people like us, living in Delhi or other parts of India, it’s difficult to source regular river fish. The most common ones available here are Rohu or Katla and occasionally Pabhda or Hilsa. Therefore, today I am using Rohu fish to show you my recipe for this hot and sweet curry, served as a main dish with boiled rice. This one is simple yet rich in flavours and colours.

This recipe serves two.



  • 3-4 pieces of Rohu fish
  • 2 medium sized tomatoes
  • 3-4 cloves of garlic
  • 1 teaspoon sugar
  • A little more than ½ teaspoon of black sesame seeds
  • 2 teaspoon tomato ketchup
  • 3-4 green chillies and 2-3 red whole chillies
  • Salt, turmeric, cumin powder, red chilli powder and pepper
  • Coriander and raisins (optional) for garnishing


Marinate the fish:

  • Wash and clean the fish pieces.
  • Marinate the pieces with turmeric, little salt, cumin powder and black pepper.
  • Leave it marinated for an hour

Cooking process:

  • Shallow fry the fish pieces in mustard oil, till they are half done,
  • Make tomato puree in a food processor, with tomatoes, garlic and green chillies,
  • In a pan, heat one tablespoon of oil and add black sesame seeds,
  • Add red chillies and sugar,
  • Now quickly add the tomato puree,
  • Add turmeric, cumin powder and red chilli powder, and salt,
  • Cook for 7-8 minutes,
  • Add tomato ketchup and 1.5 cups of water,
  • Now add the fried fish pieces,
  • Cover and cook for 13-15 minutes; at this stage, check for the gravy thickness. If you want more gravy add more water.
  • Add chopped coriander and raisins and switch off the flame.


Serve this dish with some fresh coriander and split green chillies on top. Here, I have served this fish curry with rice, along with a side dish of eggplant and potato fry (aloo-bengenar bhaji).

Hope you enjoy this recipe.

Stay tuned for many more simple Assamese recipes.


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