Catla Fish with Amaranthus Stem: My Mom's Recipe

Ingredients:

• 10 to 12 pieces catla fish
• 1 tsp turmeric powder (marinating the fish)
• 250ml  mustard oil  for shallow frying the fish
• 6tsp white mustard seeds
• 7 red dried chillies
• Sufficient water to make the gravy
• 6 to 7 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• 300 gm amaranthus Stem, cut into 1 and half inches 
• 1 large potato, cut into medium size pieces
• 1/3 tsp freshly ground black pepper
• 1 large onion (finely chopped)
• 1 inch ginger (finely chopped)
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/4 tsp fenugreek seeds
• 1 pinch hing
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 1/2 hour.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 2 hours.
• Heat 250 ml oil in a kadai and shallow fry the fish pieces.
• Remove fish pieces in a plate and keep it aside.

Method:

• Heat oil in a large wok or heavy bottom saucepan, add fenugreek seeds and dried chillies and hing. After 30 seconds add chopped onion and stir fry for 2-3minutes.
• Add amaranthus stem and potato and stir fry for 5-6 minutes. Add salt, turmeric powder, ginger, cumin powder and chilli powder. Fry the mixture for another 3 minutes.
• Add 2 cups of water and bring it to boil over high heat.
• Add mustard seeds paste and ground black pepper and little water and cook the mixture till the vegetables cooked.
• Add the fried fish and 3 cups water and cook the mixture over high heat for around 10-15 minutes or cook till you acquire the consistency you need, thick and thin.
• Turn off the gas and serve hot with rice.