This Assamese fish curry has a distinctive sourness from the added gourd and tastes lip smacking.
250 g of gourd, cut into fine pieces
500 g of fish, cut into pieces
1 small whole fish, cleaned
1 tsp of lime
100 g of cooking oil
2 tsp of turmeric
Salt to taste
Rub the fish with salt and a teaspoon of the turmeric and allow standing time of 15 minutes. Heat the oil and fry the fish carefully without breaking it. Drain and keep aside. Heat two tablespoons of the oil and splutter the fenugreek. Then, add the gourd, salt and turmeric. Fry well. Add a cup of water and cook till the gourd is tender. Add the fried fish, and allow simmering for a couple of minutes. Remove from the fire.
Just before serving, add the lime juice.