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24 Dec 2011

Paleng, Modhuxulengor logot Maas

Fish with Spinach and Persicaria perfoliata

  • Fish- 5 medium pieces (I've used Rohu fish)
  • Spinach (Paleng)- 50-70 leaves
  • Modhuxuleng* (Persicaria perfoliata)- 1/3rd of Spinach
  • Tomato-1
  • Onion-1
  • Potato, Green Peas, Raddish etc. (Optional)
  • Mustard Oil, Turmeric Powder, Salt and Paas-Phooron
  • Heat Oil
  • Rub the Fish pieces with Turmeric powder and a little salt and shallow fry them. Keep aside
  • Add a little Paas-phooron to the same oil
  • After the Paas-phooron stops spluttering add Onion, fry till golden brown
  • Add Turmeric powder and Salt, mix
  • Add Tomato and stir for sometime
  • Add Spinach, Modhuxuleng and all other vegetables, mix well
  • Cover with a lid and cook for 3-4 minutes
  • Add Water and cover again
  • When the water starts to boil, add the fish pieces
  • Cover and cook on low flame until done
  • Serve with Rice

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