Palak
Pani Hamuk is a cherished traditional dish from Assam, a state in northeastern India, known for its rich culinary heritage.
This sour fish curry typically features freshwater fish like Rohu or Catla, although other fish varieties can also be used.
The fish is cooked in a tangy gravy made from mustard paste, tomatoes, green chilies, and a blend of aromatic spices including fenugreek seeds, cumin, and turmeric.
A notable characteristic of Pani Hamuk is its sour taste, derived from souring agents such as dried kokum or elephant apple (Ou Tenga in Assamese).
Pani Hamuk is traditionally enjoyed with steamed rice, which complements and absorbs the flavorful gravy.
This dish is a beloved part of Assamese cuisine, celebrated for its bold flavors and cultural importance.