Entree: India – Assam – বৰা চাউল আৰু মাছ ➤ Bora Saul aru Maach (Steamed Assamese sticky bora saul rice served with a light tangy freshwater fish curry)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 14 min

Additional 5 min

Total 54 min

Ingredients

- 2 cups (400 g) bora saul (Assamese sticky short-grain rice)
- 1.5 lb (680 g) freshwater fish (rohu, carp, or similar), cut into 6 pieces
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, thinly sliced, about 5 oz (150 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 green chilies, slit
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (1 g) fenugreek seeds (optional)
- 2 cups (480 ml) water or light fish stock
- 2 tbsp (30 ml) fresh lemon juice or tamarind water, adjust to taste
- 1/4 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 1 tbsp (15 ml) vegetable oil or additional mustard oil for shallow frying the fish
- 1/2 tsp (2 g) sugar (optional, to balance acidity)

Instructions

1. Rinse the bora saul under cold water until the water runs clear. Soak the rice 20–30 minutes, then drain.
2. To cook the bora saul: place soaked rice in a pot with 1 1/4 cups (300 ml) water, bring to a simmer, cover, and cook on low heat 12–15 minutes until water is absorbed and rice is tender but slightly sticky. Turn off heat and let rest covered 5 minutes.
3. Lightly season the fish pieces with half the turmeric and a pinch of salt. Heat 1 tbsp (15 ml) vegetable oil or mustard oil in a nonstick pan over medium heat and shallow-fry the fish pieces until lightly golden on both sides, about 2–3 minutes per side. Remove and set aside.
4. In a separate heavy pot, heat 2 tbsp (30 ml) mustard oil until hot but not smoking. Add mustard seeds and fenugreek seeds; when they sputter, add the sliced onion and sauté until soft and pale golden.
5. Add the remaining turmeric, chopped tomatoes, green chilies, and a pinch of salt. Cook down 4–6 minutes until tomatoes soften and oil separates slightly.
6. Pour in 2 cups (480 ml) water or fish stock and bring to a gentle simmer. Add the fried fish pieces carefully and simmer gently, uncovered, for 6–8 minutes so the curry flavors the fish; avoid stirring vigorously to keep fish intact.
7. Stir in lemon juice or tamarind water and sugar if using. Taste and adjust salt and acidity as needed.
8. Garnish with chopped cilantro and serve the hot tangy fish curry alongside the steamed bora saul.