Xoriah Maas (Mustard Fish Curry)

Name: Xoriah Maas (Mustard Fish Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Assamese
Ingredients: 500 g rohu or any river fish; 3 tbsp Mustard seeds; 40 ml mustard oil; 4 pieces green chilli; 1 tsp turmeric powder; 0.25 tsp nigella seeds (kalonji); 1 tsp Salt

River fish simmered in a pungent mustard seed paste gravy, closer to the Bengali-influenced side of Assamese cooking found in the Barak Valley and parts of the Brahmaputra valley.

🇮🇳India· Assam

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 230 kcal

Ingredients

0 of 7 gathered

Servings

500 g rohu or any river fish — cut into pieces
3 tbsp Mustard seeds — soaked and ground to a paste
40 ml mustard oil
4 pieces green chilli — 2 slit, 2 for paste
1 tsp turmeric powder
¼ tsp nigella seeds (kalonji)
1 tsp Salt — to taste

Equipment

•Kadhai or pot

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 14 g
carbs: 4 g
fibre: 1 g
protein: 22 g
calories: 230 kcal

Instructions

1
Rub the fish pieces with turmeric and salt. Fry them lightly in shallow mustard oil, then set them aside.
2
Grind the soaked mustard seeds with two green chillies and a little water into a smooth paste.
3
In the same oil, sizzle the nigella seeds until they smell fragrant.
4
Add the mustard paste. Cook on low heat for 2–3 minutes, stirring constantly so it does not burn.
5
Add the turmeric powder and about 300 ml water. Bring the sauce to a gentle simmer.
6
Gently slide in the fried fish pieces and the remaining slit green chillies.
7
Simmer gently on low heat for 8–10 minutes without boiling hard. Cook until the fish is done and the gravy blends.
8
Taste and add more salt if needed. Serve hot with steamed rice.