Ingredients:
- Mali/ Kaliajora or Calbasu/ Black rohu 7-8 pieces
- 2 bunch spinach leaves, finely chopped
- 4-5 medium size tomato (local, not hybrid), roughly chopped
- Some fresh coriander leaves, finely chopped
- 1/2 tsp fenugreek seeds
- Mustard oil
- Turmeric powder
- Salt as per taste
Method:
- Clean and wash the fish pieces thoroughly with cold water.
- Add turmeric powder and salt to the fish pieces, mix well and keep aside.
- Heat sufficient amount of mustard oil in a wok/ kadai and shallow fry the fish pieces. Remove and keep aside.
- Heat 5 tsp of mustard oil in a separate kadai and add fenugreek seeds.
- When the seeds stop spluttering, add spinach and coriander leaves. Mix well and cover with a lid.
- After 3-4 minutes, add chopped tomato, salt and little turmeric powder and mix well. Stir-fry the mixture until tomatoes cooked.
- Add 4-5 cups of water and cover with a lid. Bring it to boil.
- Now add fish pieces and cover again.
- Cook on medium heat until the fish becomes soft or till done.
- Turn off the heat and serve with steamed rice.
