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Maas aru Lai Xaak

Light everyday Assamese fish curry with tender mustard greens — earthy, slightly bitter and incredibly comforting.

Ingredients

• 500 g small fish or Rohu pieces
• 1 bunch lai xaak (mustard greens), chopped
• 1 medium potato, cubed
• ½ tsp nigella seeds (kalonji)
• 1 tsp turmeric powder
• 3 green chillies
• 1 tsp ginger paste
• 3 tbsp mustard oil
• salt to taste

Method

1. Marinate the fish with turmeric and salt, then lightly fry in smoking mustard oil. Keep aside.
2. Crackle nigella seeds in the same oil. Add potato cubes and fry 3 minutes.
3. Add ginger paste and green chillies, sauté briefly.
4. Add the chopped lai xaak and salt. Stir till it wilts down.
5. Add 2 cups water and cook till the potatoes are soft.
6. Add the fish, simmer 5 minutes and serve with rice.

Tip: Don't overcook the greens — they should stay bright green.