Masor Jika Tenga Anja (gourd fish curry

Cooking from Assam

Photo Credit: Indira Kakati


250 gm rohu or a fish of your choice
500 gm jika (gourd)
1 small size potato
1 tbsp mustard or refined oil
½ tsp mustard or fenugreek seeds
1 lemon
¼ tsp sugar optional
Coriander leaves for garnishing  
Turmeric powder 
Salt to taste

20170404_130545Photo Credit: Indira Kakati


  1. Wash and marinate the fish pieces with ½ tsp salt and ½ tsp turmeric powder and leave aside for 10 to 15 minutes.
  2. Cut a slice of jika (gourd) from the top and scoop out a little and taste it. If bitter discard it. Otherwise peel and wash the jika.
  3. Cut it into smaller pieces lengthwise.
  4. Cook, peel and mash the potato.
  5. Heat the oil in a wok or a kerai. When the oil smokes, lower the heat and add the mustard/fenugreek seeds. When the fenugreek seeds turn black fry the fish slices lightly and keep them aside.
  6. In the same oil fry the prepared jika. Lower the heat, cover and leave until cooked.
  7. Add 1 tsp of turmeric powder and saute for few seconds.
  8. Add the mashed potato to the jika and mix well.
  9. Add 1½ cup of warm water and bring it to boil.
  10. Add salt to taste.      
  11. Add the fish and cook for 2-3 minutes.
  12. Squeeze out 1 tbsp of lemon juice and add to the fish curry.
  13. Add ¼ tsp of sugar if you desire.
  14. Chop the coriander leaves finely and garnish.
  15. Serve with steamed rice.

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