Sesame Fish Curry Assam

Ingredients

• - 500g firm fish steaks
• - 3 tbsp white sesame seeds toasted and ground
• - ¼ cup coconut milk
• - 1 onion
• - 3 garlic cloves
• - 1 tsp turmeric
• - 1 tsp chilli powder
• - 2 tbsp mustard oil
• - Salt
• - Coriander

Method

1. About Sesame Fish Curry Assam: This is the Assamese festive fish preparation — richer and more elaborate than everyday masor tenga. Toasted sesame seeds and coconut milk create a creamy nutty gravy that transforms even simple fish into a celebration dish. The recipe is reserved for special meals, weddings, and important guests.
2. Choose firm fish: Use 500g of firm fish steaks. Best choices are rohu (the prized Assamese river fish), bekti (Indian sea bass), tilapia, or any firm freshwater white fish. Use 1.5cm thick steaks. The fish must be firm enough to hold up to the simmering sesame gravy.
3. Clean and pat dry: Rinse the fish steaks under cold running water. Pat very dry with kitchen paper. Drying matters — wet fish releases water that dilutes the gravy.
4. Prepare the marinade: In a wide bowl combine 1 tsp turmeric powder and 1 tsp salt. Add the fish and gently coat each piece. Let marinate for 15-20 minutes at room temperature.
5. The critical sesame toasting: Take 3 tbsp white sesame seeds. Heat a heavy dry pan over medium-low heat. Add the sesame seeds. Toast for 90 seconds, shaking the pan often, until the seeds pop softly and turn light golden. Watch carefully — sesame goes from raw to perfect to burnt in 15 seconds. Cool completely.
6. Grind the toasted sesame: Once cool, grind in a small grinder or mortar to a coarse powder — not a paste. The texture should look like wet sand. Coarsely ground sesame distributes flavour better than smooth paste.
7. Mix with coconut milk: In a small bowl combine the ground sesame with 1/4 cup coconut milk. Stir to make a thick paste. The combination of toasted sesame and coconut milk is the heart of this dish.
8. Use fresh or canned coconut milk: Fresh coconut milk is best. Canned coconut milk works as substitute — use the thick part from the top of the can. Avoid coconut cream (too rich) or coconut water (too thin).
9. Prepare the onion: Take 1 medium onion. Peel and finely chop into 5mm dice.
10. Prepare the garlic: Take 3 garlic cloves. Crush, peel and mince finely.
11. Use a wide pan: Use a wide flat heavy pan or non-stick frying pan. The fish needs space to fry in a single layer.
12. Heat the mustard oil correctly: Pour 2 tbsp mustard oil into the pan. Place over medium-high heat. Heat for 1-2 minutes until smoking heavily.
13. Fry the fish first: Carefully slide the marinated fish steaks into the smoking-hot oil, away from yourself. Do not crowd the pan; fry in batches if needed.
14. The critical first sear: Do not move or touch the fish for the first 3-4 minutes. Moving fish too soon strips the marinade. After 4 minutes, the bottom should be deep golden brown.
15. Flip carefully: Use a flat spatula to slide under each piece and flip. Cook the second side for another 4 minutes until equally golden.
16. Lift the fish out: Use a slotted spatula to carefully remove the fish from the pan. Set aside on a plate.
17. Fry the onion: To the same oil add the chopped onion. Stir-fry on medium heat for 6-7 minutes, stirring often, until deep golden brown.
18. Add the garlic: Add the minced garlic. Stir for 1 minute until fragrant.
19. Add dry spices: Sprinkle in 1 tsp red chilli powder. Stir for 30 seconds — the masala will turn a beautiful rust colour.
20. The critical sesame paste addition: Add the prepared sesame-coconut paste to the pan. Stir constantly for 2 minutes on medium heat. The paste will fully integrate with the spiced onion mixture and fill the kitchen with a deeply nutty aroma.
21. Add water: Pour in 1/2 cup hot water. Stir well to combine into a thick gravy.
22. Return the fish: Carefully slide the fried fish steaks back into the simmering gravy. Spoon some gravy over each piece.
23. Simmer to finish: Reduce heat to medium-low. Simmer uncovered for 10 minutes, gently spooning gravy over the fish every 3 minutes. The fish will fully cook through and absorb the rich sesame-coconut flavours.
24. Check doneness: The fish is done when the flesh easily flakes with a fork. The gravy should be thick and creamy, glossy with the mustard oil, and should coat the back of a spoon.
25. Final flavour adjustment: Taste a spoonful of gravy. The dish should taste richly nutty from sesame, gently sweet from coconut, with the warm chilli backbone and the pungent mustard oil. Adjust salt — usually no more is needed.
26. Garnish: Switch off the heat. Sprinkle 2 tbsp finely chopped fresh coriander over the top. Some Assamese cooks also sprinkle 1 tbsp extra toasted sesame seeds for visual appeal.
27. Serve with rice: Serve hot over plain steamed rice — the traditional pairing for any Assamese fish dish.
28. The traditional Assamese feast: Serve as the centrepiece of an Assamese festive meal — alongside Joha rice, bora saul, aloo pitika, and a sweet to finish.
29. A cultural note: Sesame is grown across Assam and is one of the traditional crops of Assamese agriculture. The combination with fish — both abundant local resources — represents the resourceful adaptation of traditional Assamese cooking.
30. Leftover storage: Stored in the fridge in an airtight container, this curry keeps for 2-3 days. The flavours deepen overnight as the fish absorbs the gravy. Reheat very gently on the stovetop with a splash of water — never microwave at high power, which can break the fish.