Authentic and Delicious Masor Petu Recipe: How to Prepare Fish Intestine Curry at Home

Ingredients

500 grams of Rohu fish
1 tablespoon Turmeric powder
1 tablespoon Red Chili Powder
Salt to taste
1 tablespoon Mustard Oil
1 large Onion, finely chopped
2 Green Chilies, slit
1 tablespoon Garlic paste
1 tablespoon Ginger paste
2 Tomatoes, chopped
1/2 cup Coriander Leaves, chopped
1 tablespoon Garam Masala Powder

Steps and instructions

Firstly, clean the fish thoroughly and marinate it with a half tablespoon of turmeric powder, half tablespoon of red chili powder, and salt. Set aside for 15-20 minutes.
Heat the mustard oil in a pan and fry the fish pieces until they turn golden brown. Remove from the pan and set aside.
In the same oil, add the chopped onions and fry until they turn golden brown. Add the slit green chilies, garlic paste, and ginger paste and saute for a minute.
Add the remaining turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture.
Add the fried fish pieces back into the pan and gently mix to coat the fish with the spice mixture. Cover the pan and cook for about 10 minutes on low heat.
Finally, add the chopped coriander leaves and garam masala powder. Mix gently, cover the pan, and cook for another 2 minutes.
Turn off the heat and let the dish sit for a few minutes before serving. Enjoy your Masor Petu with steamed rice or rotis.

Tools for making

Cutting Board - A sturdy surface for chopping and preparing the ingredients.
Knife - A sharp knife for cutting and cleaning the fish, chopping onions, tomatoes, and coriander leaves.
Pan - A deep frying pan or skillet to cook the fish and prepare the masala.
Spatula - A flat, heat-resistant utensil for flipping and stirring the fish while frying.
Measuring Spoons - To accurately measure the required amounts of spices.
Grinder or Mortar and Pestle - Optional, for grinding whole spices like garam masala.
Cover or Lid - A cover or lid to cover the pan while cooking the fish.

Recipe variations

Use any other type of fish like Catla or Hilsa instead of Rohu.
Instead of frying the fish, you can grill or bake it for a healthier option.
Add vegetables like capsicum, carrots, or peas to make it a more wholesome dish.
For a spicier version, increase the amount of red chili powder or add chili flakes.
Replace mustard oil with any other cooking oil of your choice.
If you prefer a milder taste, reduce the amount of ginger and garlic paste.
Add a squeeze of lemon juice for a tangy flavor.
Experiment with different spices like cumin powder or coriander powder.
For a vegetarian alternative, replace the fish with paneer (Indian cottage cheese) or tofu.
Garnish with roasted peanuts or cashews for added crunch.

Recipe overview

Masor Petu, a popular dish in Assam, India, features succulent pieces of Rohu fish cooked in a vibrant blend of spices. The dish is known not only for its rich, hearty flavors but also for its delicate balance of heat, sweetness, and tanginess, which makes it a delight for the palate. The fish pieces are first marinated and then fried until golden brown, and finally simmered in a tomato and onion-based gravy, infused with traditional Indian spices. This dish is simple enough to be made on a regular weekday but also special enough for festive occasions. The entire cooking process takes about 45 minutes, making it a quick and satisfying meal to prepare. Serve your Masor Petu with steamed rice or hot rotis for a complete and comforting meal.

Common questions

How long does it take to marinate the fish? Set aside the marinated fish for 15-20 minutes before cooking.
Can I use any other type of fish instead of Rohu? Yes, you can use other freshwater fish like Katla or Hilsa as well.
Is it necessary to fry the fish before adding it to the curry? Yes, frying the fish adds a crispy texture and enhances the flavor of the dish. However, if you prefer a lighter version, you can skip this step and directly add the fish to the curry.
Can I use vegetable oil instead of mustard oil? While mustard oil adds a distinct flavor to the dish, you can substitute it with vegetable oil if you prefer.
How spicy is this dish? The spiciness can be adjusted according to your preference. You can increase or decrease the amount of red chili powder and green chilies to suit your taste.
Can I make this dish ahead of time? Yes, you can prepare the dish in advance and reheat it before serving. It tastes even better the next day as the flavors meld together.
What can I serve with Masor Petu? Masor Petu pairs well with steamed rice or Indian bread such as rotis or parathas.
Can I garnish the dish with anything else? Apart from coriander leaves, you can garnish the dish with some freshly squeezed lemon juice or a sprinkle of chopped green coriander.

Serving dishes and utensils

Mixing Bowl - A large bowl to marinate the fish and mix the spices.
Frying Pan - A pan to fry the fish and cook the masala.
Spatula - A utensil to flip and turn the fish while frying.
Chopping Board - A surface to chop the onions, tomatoes, and coriander leaves.
Knife - A sharp knife for chopping the vegetables.
Measuring Spoons - Utensils to accurately measure the spices.
Cover or Lid - A cover or lid to cover the pan while cooking the fish.
Serving Platter - A dish or platter to present and serve the Masor Petu.
Garnish - Optional garnish such as fresh coriander leaves or lemon wedges.

Origin stories

Masor Petu is a traditional Assamese dish from the Northeast region of India. The region is rich in water bodies, and thus, fish forms an integral part of the local cuisine. In Assamese, 'Masor' means 'Fish' and 'Petu' means 'Belly', making it a dish primarily prepared with the belly part of the fish. It beautifully blends the robust flavors of the local spices with the delicate taste of the fish, creating a dish that is cherished by all. The recipe has been passed down through generations, and every household in Assam has its own unique way of cooking it. The use of mustard oil in the recipe is a distinctive trait of Assamese cooking, which imparts a unique flavor and aroma to the dish. The people of Assam usually enjoy Masor Petu with rice, the staple food of the region. The dish is a testament to the simple yet flavorful culinary heritage of Assam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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