River fish cooked in a thin, sour tomato broth — the Assamese-influenced light sour fish curry popular in Tripura, refreshing and easy to digest in hot weather.
Ingredients
500g river fish — cut into medium pieces
3 ripe tomatoes — roughly chopped
2 green chillies — slit
1 tsp ginger — grated
1 tbsp mustard oil
1/4 tsp fenugreek seeds
1/4 tsp turmeric
1/4 tsp red chilli powder
1 tbsp lemon juice
2 cups water
Salt to taste
Fresh coriander to garnish
Method
Heat 1 tbsp mustard oil in a pan. Add fenugreek seeds — sizzle 20 seconds until fragrant.
Add grated ginger. Stir 30 seconds.
Add roughly chopped tomatoes. Cook on medium heat for 8 minutes until completely soft and broken down.
Add turmeric, red chilli powder and salt. Stir.
Add 2 cups water. Bring to a boil. The broth should be clear and thin with the tomato flavour prominent.
Add slit green chillies.
Carefully add fish pieces. Reduce to medium heat.
Cook 8 to 10 minutes until fish is completely opaque throughout.
Add lemon juice. Stir. The sourness should be pleasant and refreshing, not sharp.
Garnish with fresh coriander. Serve the thin sour broth poured over steamed rice.