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.