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16 Dec 2011

Catla fish with Spinach leaves

INGREDIENTS
  • Catla Fish (Bahu/Bhakua/Dhekera/Katol)-500 GMS
  • Spinach Leaf (Paleng Xaak)- 50-60 Leaves
  • Onion-1 (Large)
  • Tomato- 1 (Large)
  • Cauliflower Florets, Potato, Radish (Optional)
  • Green Chillies, Coriander Leaves, Paas Phoron,Salt, Turmeric Powder, Mustard Oil

METHOD
  • Marinate the Fish pieces with Turmeric powder and salt for 10-15 minutes and shallow fry them in Mustard Oil, keep aside
  • Add Paas Phoron to the same oil
  • Cut and add the Onion, fry till golden brown
  • Add Salt and Turmeric powder, mix
  • Add the Spinach and all other vegetables except Tomato, mix well and cover with a lid
  • After 4-5 minutes add Water and cover again
  • When the water starts to boil cut and add the Tomato, Green Chillies and the Fish pieces
  • Cook on low flame until done
  • Sprinkle fresh Coriander leaves and serve.