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Assamese Fish Recipe | Masor Jhul with Kala Jeera (Nigella Seeds)

If you are tired of cooking fish the same way, and with that familiar taste, then we have just the right recipe for you. Our friend Antara Boruah – a recipe developer from Assam, is going to make a pretty interesting fish dish using Nigella Seeds (kalonji or kala jeera).
A flavorsome dish that has “a beautiful earthy flavor, a soothing breeze of fresh air with bold and beautiful spices.” – as described by the master herself. Let’s start cooking!


  • Fish 350 gms
  • 3tbsp Nigella Seeds (kalonji or kala jeera) 
  • Black pepper 1/2 tbsp
  • Garlic 1 regular bulb whole
  • Green Chillies 4 slit
  • Salt to taste
  • Lemon juice 2 tbsp
  • Mustard oil. Enough to shallow fry the fish and an additional 2 tbsp.
  • Turmeric 1 tbsp
  • Mint leaves for garnish

Steps to cook:

  1. Marinate the fish with salt and turmeric.
  2. Make a smooth paste of Nigella seeds, garlic and black pepper. Make sure there are no coarse grains in the paste.
  3. Shallow fry the fish in mustard oil till half done.
  4. Add 2 tbsp oil to the same pan.
  5. Add the paste and let it cook for around 3-5 mins on medium heat.
  6. Add half a cup of warm water and let it simmer.
  7. Add the fish and cook till you have the desired consistency.
  8. Add Lime juice and cook for a min or so.
  9. Garnish with mint leaves and serve hot

Follow her page on Instagram for more.

Neha Fernandez

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