Assamese cuisine, known for its simplicity and earthy flavors, offers a rich tapestry of traditional dishes that reflect the region’s cultural heritage. From the hearty Assamese Chicken Curry to the tangy Masor Tenga and the delightful Bhapa Pitha, these recipes showcase a balance of wholesome ingredients, bold spices, and unique cooking techniques. Perfectly paired with steamed rice or enjoyed as a standalone treat, these dishes encapsulate the essence of Assamese comfort food by Mayfair Spring Valley Resort. Whether you’re seeking a warm, flavorful curry or a sweet winter delicacy, these recipes invite you to experience Assam’s culinary treasures in their authentic form.
Assamese Chicken Curry
Ingredients:
Chicken (curry cut): 500g
Potatoes: 250g, cut
Mustard oil: 50ml
Turmeric: 5g
Onion: 100g
Ginger: 50g
Garlic: 30g
Dried red chilies: 10g
Salt: 10g
Black pepper: 5g
Lemon juice: 5ml
Coriander leaves: 40g
Instructions:
Wash and drain chicken. Make a paste of onion, ginger, garlic, and dried chilies.
Fry potatoes in mustard oil with turmeric and salt until golden. Remove and set aside.
Sauté the paste in the same oil. Add chicken, fried potatoes, and salt, cooking until well coated.
Pour in hot water, add lemon juice, and simmer until chicken is tender.
Garnish with coriander leaves and serve hot with rice.
Masor Tenga (Tangy Fish Curry)
Ingredients:
Rohu fish: 500g
Mustard oil: 50ml
Fenugreek seeds: 4g
Onion: 50g, chopped
Ginger-garlic paste: 20g
Tomato: 60g
Green chilies: 15g, slit
Turmeric: 5g
Lime juice: 10ml
Coriander leaves: 20g
Instructions:
Marinate fish with turmeric and salt. Fry until golden and set aside.
In the same oil, temper with fenugreek seeds and sauté onion until light brown.
Add ginger-garlic paste, turmeric, chilies, and tomato. Cook until soft.
Pour in water, bring to a boil, and add fried fish. Simmer for 4 minutes.
Garnish with coriander leaves and lime juice. Serve with steamed rice.
Bhapa Pitha (Steamed Rice Cake)
Ingredients:
White rice: 240g
Fresh coconut: 100g
Jaggery: 40g
Cardamom: 5g
Salt: 5g
Instructions:
Grind and sieve rice into a powder. Dry roast until aromatic.
Make a semi-soft dough with boiling water and set aside for 15 minutes.
Roast coconut, mix with jaggery and cardamom until smooth.
Shape dough into patties, fill with coconut mixture, and seal.
Steam for 20 minutes, cool, and serve.
