Kol Patot Maas
Fish marinated with mustard, turmeric, and green chillies, wrapped in banana leaves and slow-cooked over a griddle or open fire — a fragrant and juicy Assamese preparation.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | small fish (like Puthi or Rohu) |
| 1 bunch | taro leaves |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | panch phoron |
| — | salt to taste |
| 2 cups | water |
Instructions
- 1 Clean the fish thoroughly and marinate with turmeric powder and salt. Set aside for 10 minutes.
- 2 Wash the taro leaves properly and chop them into small pieces.
- 3 Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and set aside.
- 4 In the same pan, add panch phoron and let it splutter.
- 5 Add ginger-garlic paste and sauté for a minute.
- 6 Add chopped taro leaves, turmeric powder, red chili powder, and salt. Mix well.
- 7 Pour in the water and bring it to a boil.
- 8 Reduce the heat and let it simmer until the taro leaves are cooked and tender.
- 9 Add the fried fish to the pan and cook for an additional 5-7 minutes.
- 10 Adjust the seasoning and serve hot with steamed rice.
Tips
Use fresh taro leaves for the best taste and ensure the fish is cleaned properly to avoid any bitterness.