Tengra Fish Curry

Ingredients:

• 5-7 pieces tengra fish
• 60 gm mustard oil
• 1/2 tsp fenugreek seeds
• 1 potato cut into small pieces
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 chopped green chillies
• 150 gm amarantha stem cut into 1.5 inch pieces
• Salt to taste

Method:

• Clean, cut and wash the fish thoroughly in water. Pat dry the fishes and rub with salt and turmeric powder. Set aside for 10-15 minutes.
• Heat oil in a saucepan or kadai and fry the fish over low flame for 3-4 minutes. Remove and keep aside.
• Add fenugreek seeds in the oil. After 20 seconds add all the vegetables, salt, turmeric and cumin powder. Cook for 10 minutes on medium heat. If vegetables becomes dry add little water. Stir frequently.
• Add 3 cups of water and bring it to boil.
• Add fried fish and cook for further 10-15 minutes until fish becomes soft. 
• Turn off the heat and serve hot with rice.