Entree: India – Assam – পুৰা মাছ ➤ Pura Maach (Whole Assamese-style fish marinated and cooked with mustard and turmeric)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 1 whole river fish suitable for frying (rohu, katla, or carp), cleaned and scaled, approx. 2 lb (900 g)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, plus more as needed
- 3 tbsp (45 ml) mustard oil, divided
- 3 tbsp (45 g) freshly ground mustard paste (black or brown mustard seeds ground with a splash of water)
- 6 cloves garlic, crushed into a coarse paste, about 1 oz (30 g)
- 2–3 green chilies, slit lengthwise (adjust to taste)
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) neutral oil for shallow frying if needed (can use extra mustard oil)
- 1 small bunch fresh cilantro, chopped, about 0.5 oz (15 g)
- 1/2 tsp (2.5 g) ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat the whole fish dry. Make 2–3 diagonal slashes on both sides. Rub fish inside and out with turmeric and 1 tsp (5 ml) salt. Let rest 15–20 minutes to absorb flavors.
2. Meanwhile, prepare the mustard-garlic sauce: in a small bowl combine the ground mustard paste, crushed garlic, lemon juice, sugar (if using), and 1 tbsp (15 ml) mustard oil; mix to a coarse paste. Add 1–2 tbsp (15–30 ml) water to loosen if too thick.
3. Heat a large skillet over medium-high heat. Add 1–2 tbsp (15–30 ml) mustard oil and swirl to coat. When the oil is hot but not smoking, shallow-fry the fish 4–6 minutes per side until golden and crisp and nearly cooked through. Remove fish to a plate and set aside.
4. In the same pan, lower heat to medium and add remaining 1–2 tbsp (15–30 ml) mustard oil. Add slit green chilies and briefly sauté 30 seconds.
5. Add the mustard-garlic sauce to the pan and cook 1–2 minutes, stirring constantly, until aromatic. Add 2–4 tbsp (30–60 ml) water to create a loose sauce and simmer 1 minute.
6. Return the fried fish to the pan, spoon the sauce over it, cover, and simmer gently 3–5 minutes to allow flavors to meld and fish to finish cooking. Spoon pan juices over the fish once or twice.
7. Sprinkle ground black pepper and chopped cilantro over the fish. Adjust salt if needed and serve immediately with steamed rice or traditional Assamese bhat.

1. Rinse and pat the whole fish dry. Make 2–3 diagonal slashes on both sides. Rub fish inside and out with turmeric and 1 tsp salt. Let rest 15–20 minutes to absorb flavors.
2. Meanwhile, prepare the mustard-garlic sauce: in a small bowl combine the ground mustard paste, crushed garlic, lemon juice, sugar (if using), and 1 tbsp (15 ml) mustard oil; mix to a coarse paste. Add 1–2 tbsp (15–30 ml) water to loosen if too thick.
3. Heat a large skillet over medium-high heat. Add 1–2 tbsp (15–30 ml) mustard oil and swirl to coat. When the oil is hot but not smoking, shallow-fry the fish 4–6 minutes per side until golden and crisp and nearly cooked through. Remove fish to a plate and set aside.
4. In the same pan, lower heat to medium and add remaining 1–2 tbsp (15–30 ml) mustard oil. Add slit green chilies and briefly sauté 30 seconds.
5. Add the mustard-garlic sauce to the pan and cook 1–2 minutes, stirring constantly, until aromatic. Add 2–4 tbsp (30–60 ml) water to create a loose sauce and simmer 1 minute.
6. Return the fried fish to the pan, spoon the sauce over it, cover, and simmer gently 3–5 minutes to allow flavors to meld and fish to finish cooking. Spoon pan juices over the fish once or twice.
7. Sprinkle ground black pepper and chopped cilantro over the fish. Adjust salt if needed and serve immediately with steamed rice or traditional Assamese bhat.