Fish Curry With Coriander Leaves

Coriander leves and Fish curry

Right after marriage I came to Chennai and I met Rupa baideu.  She is  so kind hearted and we came  very close to each other after the first meeting as if we know each other for long.She is like my elder sister  and guide me in every step . She taught me so many cooking tips and so many authentic Assamese Dishes at the time of staying in Chennai. One of them is Coriander Leaves Fish Curry and here is the recipe.

Preration Time :10m                      

Cooking Time : 15m

Ingredients:

• Fish : 4 /5 pieces ( Any river fish or back water fish goes well with this recipe)
• Coriander Leaves:1/4 Bunch
• 1/4 of a small onion
• 1 small potato or left over boiled potato mash ( aloo pitika)
• 2/ 3 garlic clove
• 2green chillies
• 2 tomatoes
• 1/2 tsp turmeric powder +1/2 tsp turmeric powder
• Salt
• Oil 2-3 tbsp ( Preferebly musturd oil)

Preparation:

• Clean and wash the fish well. Rub 1/2tsp of turmeric powder and salt. Keep it.
• Do small pieces of the onion.
• Cut the cleaned coriander leaves into small .
• Cut tomatoes and potato into four pieces.  

Method:

• Put oil on a hot pan and when it is hot fry the fish turning once. It will be light brown.
• Take it out and keep it aside.
• On that same oil fry the onions ( If you feel it is too less to fry the onion add one more spoon of oil.)
• When the onion is fried properly add the  potato   and stir it .
• Put turmeric powder, salt ( remember that you add salt in the fish too )and the garlic cloves. 
• Mix it well.
• Now add the coriander leaves and the tomatoes. Stir it and cover it reducing the heat.
• Add 1 1/2 cup of water when the mixture is almost cooked and keep it on medium heat.
• Put the fish into the curry when the curry is boiling. 
• Cook it for another 5 - 8 m . 
• Add the green chillies.
• And enjoy with steamed rice.

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Roasted Chicken

Roasted chicken From  my OTG

Preparation Time: 10 m

Cooking Time : 45 - 50 m

Ingredients:

• Chicken leg piece 2
• Thigh piece 2
•  Everest  tondoori chicken masala 2 tsp
• Garam masala 1 tsp
• Cumin  powder 1/2 tsp
• Red chilli powder 1/2 tsp
• Salt

Method:

• Marinate the chicken with all the spices and salt.
•  Keep it in the refrigerator at least for 1/2 a day.
•  Place the chicken pieces on a baking tray and spray some vegetable oil.
•  Put it in the hot oven. ( If you are usinng oven , U S A model , pre heat the oven )
• Roast the chicken at 250C for 20 to 25 m. 
• Take it out and turn the chicken up side down and roast again for about 20 m spraying some oil. 
• Or roast it until it properly cooked.

Enjoy with some onion rings and lemon edge. It is good healthy dinner with a boiled potato and salad.




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Til Pitha / Narikol Pitha

Til Pitha /Narikol Pitha ( Bihu special)

Another very authentic Assamese Bihu snack is Til Pitha / Narikol Pitha. It is prepared with rice powder and sesame seeds/ grated coconut with jaggery/ sugar.  Til  is an Assamese name for sesame seeds and Narikol is  for coconut.

We need

• Glutinous rice / bora soul- 2 cups ( 1 cup for Til  Pitha and other for Narikol Pitha )

  I found a very good glutinous rice in Asian store. The name is Thai glutinous Rice . Here is the picture.

• Black sesame seeds- 1/4 cup
• Jaggery  - 1/4 cup
• Grated coconut  -1/4 cup
• Sugar  -1/4 cup
• Cardamom powder - 1tsp ( optional )

Method:

• Soak the rice over night.
• Drain it well and keep it aside.
• Roast the sesame seeds and mix with jaggery  or  You can grind it in a mixture together with cardamom powder.
• For the Narikol Pitha roast the grated coconut with sugar. Add the cardamom powder if you are using it.
• Keep these aside.
• Now grind the rice carefully and sift with a sieve .
• Heat a griddle on medium heat .
• Take a table spoon full of rice powder and spread it with the back of the spoon or with your finger tips on hot griddle. It should be like Puri. 
• Spread the jaggery mixture for Til pitha or coconut mixture for narikol pitha on it.
• When it is roast fold from both sides or roll the pitha. 
• Enjoy the pithas with Assam Tea or keep it for 2/3 weeks .

Note: If you want to keep it for longer time you have to roast properly or one easy thing you can do is pre heat the oven at 350F and the switch off. Put the pitha on a baking tray inside it til the oven cool down. 



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Ghila Pitha (Assamese snack)

Ghila Pitha - Bhugalir Pitha  Pona

It is a bihu special snack that Assamese people prepare mainly at the time of bhugali bihu. Bhugali bihu is the harvest festival celebrated in Assam , India  in the mid January . The Assamese people prepare a lot of different types of snacks and sweets with the new crop at this time.

Thai Glutinous Rice

To prepare the Ghila Pitha

• Sticky rice ( bora Saul ) - 2 cups   

 ( Bora Saul is available only in Assam . But no worries . You can make Ghila Pitha outside India with the Thai glutinous rice or sticky Japanese rice which is easily available in any Asian store.)

• Jaggery  or sugar -1/2 cup
• Grated coconut - 1/4 cup ( optional )
• Enough oil to deep fry

Method:

• Soak the rice for 2 -4 hour.
• Drain and dry it with kitchen paper.
• Grind it in a grinder taking 2 tbsp at a time and sift with a sieve.( It should be fine powder).
• Take a bowl and mix jaggery and coconut with the rice powder. 
• Make a dough of it with water .
• Take a handful and make a ball.
• Then flatten it with your palm.
• Keep it .
• Put Oil in a deep frying pan on high heat.
• Let the oil be hot. 
• When it is hot reduced the heat to medium to low.
• Now deep fry the pithas till it brown turning once.
• Keep the pithas on a kitchen paper towel to soak extra oil.
• Enjoy the pitha at tea time. 

                                             


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Tin Fish with Mushroom

Tin Sardin and Mushroom

Tin sardin is available in any grocery store . Some are with water and some are in olive oil. Both  are good for this recipe.

Ingredients:

• 1tin sardin fish ( aprox: 4-5 boneless sardin fish)
• 1 tomato
• 2-3 green chilies
• 1 medium size onion
• 1 maitake mushroom or 3-4 button mushroom
• 2-3 garlic clove
• 3-4 spring onion
• 1 tbs oil or oil in the tin 
• salt to taste

Preparation:

• Do thin slices of the onion , tomatoes and garlic
• Slit the green chilies
• Chop the spring onion.
• Remove the stem of the Maitake Mushroom. If you are using button mushroom do the thin slices of it.

Method: 

• Put oil in a skilet over medium heat. 
• Add onions into the oil and fry for 2-3 minute.
• Then add the tomatoes and fry it about  4- 5 minute.
• Put the mushroom when the tomatoes are almost cooked. Mix it well adding the galic slices and the chilies.
• Add salt. Please check the level before adding salt as some tin fish come with added salt.
• Add the tin fish with the oil/water. Mix it and cover it now.
• Let it cook for about 5 minute stiring occassionally.
• Season with chopped spring onion.
• The fish is done when it seperate oil from it. 
• Serve hot. 

Note: If you like you can add slices of green bellpepper.



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Pork with Bok Choy

Pork Curry

Pork and Bok Choy is a very good combination . Pork is prepared in the villages of Assam in India with variety of green leaves. Their belief is that pork curry with green leaves do not upset your tummy. Bok Choy is a Chinese cabbage and easily available in any grocery store.

Category: main course
Preparation time: 10 m
Cooking time :30m

Ingredients:

• Pork : 2 lb
• Bok Choy : 1 bunch
• Ginger : 2 inch long
• Garlic : 4 clove
• Onion: 1
• Oil : 1 tbsp
• Coriander seeds : 1tsp
• Dry red chilli : 2 - 4
• Paprika : 1tsp
• Turmeric powder : 1/2 tsp( optional)
• Cinnamon stick : 2 inch long
• Cardamom : 1
• Clove : 1
• Roma tomatoes: 2
• Salt to taste

Preparation:

• Dry roast the 1 red chilli and the coriander seeds and powdered them.
• Clean the pork and cut in small pieces.
• Wash the Bok Choy and keep it .
• Do the thin slices of ginger.
• Cut the onion into chunks.

Method:

• Take a pressure cooker on medium heat.
• Put oil into it .
• Add the ginger slices and red chillies breaking it half and fry for 1 minute.
• Add the dry spices ( clove , cardamom and cinnamon )
• Then add the onion  and fry for just translucent .
• Put the pork pieces and stir well.
• Cover for 5 minute.
• Add the coriander and chilli powder , paprika, turmeric powder and garlic cloves and mix it well.
• Fry for 5 minute or more . The oil should be separated from the pork.
• Now add the tomatoes by doing half.
• Put salt and stir well. Cover it and let the tomato cook.
• Now pour water till it cover the pork almost 1 1/2 cup.
• Pressure Cook for about 8 minute or 1-2 whistles.
• Let the pressure go and add the Bok Choy putting the pressure cooker again on high heat without the lid.
• Cook it  again  . It will take only 4 /5 minute .  Bok Choy takes little time to cook.
• Adjust the salt and serve with your choice of grain.

It is very good with dinner roll.

Note: You can use Lai Saak or chinese cabbage in stead of Bok Choy.



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O'Tenga Machor Jool

O'Tenga Mashor Jool

 ( Fish with Elephant  Apple)

The Assamese People use Elephant Apple in so many ways. Fish curries are one of them. I want to share a Authentic Assamsese Fish Curry ( mainly in  Upper Assam) with Elephant Apple. Baby elephant apple is used for curing Sugar Problem too. O'Tenga (  Chalta  - Bangali name ) is available in Indian Stores.

Ingredients:

• Fish : 4-5 piece ( Any river fish is good for this )
• O'Tenga / Chalta / Elephant Apple : 4 - 6 slices
• Garlic: 2 clove
• Fenugreek seeds ( Methi) : 1/2 tsp
• Turmeric powder :1/2 tsp + 1/2 tsp
• Salt 
• Oil : 2 tbsp
• Green chilli: 2-3
• Coriander Leaves  for garnishing

Preparation:

• Rub the fish with 1/2 tsp  turmeric powder and salt. Keep aside.
• Boil the elephant apple slices adding 1 1/2 cup water til it cooked.
• Take a skilet and put the oil into it over medium heat.
• Fry the Fish . ( The fish should be half cooked ). 
• Take it out and keep it.  
• Drain the Elephant apple slices and store the water .
•  Add the fenugreek seeds on the left over oil of frying fish. ( You can add more oil )
• When the seeds turns color add the O'Tenga slices and fry a little. 
• Add other 1/2 of turmeric powder . Mix well. 
• Add the water of the boiled O'Tenga.
• Cover with a lid and Let it boil.
• When it boils add the fish and garlic.
• Let it cook for about 10 minute.
• Add the green chillies.
• Garnish with coriander leaves and serve with rice. 

Note: You can add 1/2 of a bioled potato mash into the greavy to thicken the greavy.



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Wheat Flour and Sesame Seeds Ladoo

Til aru Atar ladoo

There were some leftover jaggery and sesame seeds mixture when I was preparing Til Pitha . I was thinking of using this mixture in a way that my kids can enjoy eating. I tried this with  wheat four and rice flour in a little modified way and it came out a real good and healthy ladoo recipe. I want to share this. 

Category : Snack 
Preparation time : 30 minute

Ingredients:

• Wheate Flour : 1 1/2 cup
• Sugar : 1/2 cup ( or 3/4 cup if you more sweet )
• Black Sesame seeds : 1/4 cup  + 1 tbsp
• White sesame seeds : 1 -2 tsp
• Ghee : 3 tbsp ( 2 + 1)
• Almond : 2 tbsp (optional )
• Cashew nuts : 1 tbsp ( optional) 

Preparation:

• Dry roast both  the sesame seeds separety as the white one take a little time to be roasted.
• Powdered the sugar and 1/4 cup sesame together.
• Powdered or cut the Almond and cashew nuts in very small pieces. 
• Keep 1 tbsp and the white sesame seeds sepaterly.
• Put 2 tbsp ghee in a pan on low heat. 
• When the ghee started melting add the wheat flour. 
• Stir continuosly .
• Fry it til the aroma come and the wheat flour change color a little .
• Switch off the heat. 
• Now mix all the ingredients well when it is still hot. 
• Rub ghee in your hand.
• Finaly take a handful of it and make balls. 
• Leave it in open air to cool and after some time keep it in a air tight container for later use.

Note : If you find difficulties in making ladoo then add more ghee into the mixture and mix well.  Powdered jaggery can also be used. 


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Simply Coconut Ladoo

Coconut Ladoo

One of the very popular ladoo in Assam is coconut ladoo. It is very easy to prepare and you can store it for 20 days to one month. It can be made with freshly grated coconut or desiccated coconuts  which is easily available in any Asian / Indian stores.

Category : Snack
Time : 20 minute

Ingredients:

• Grated coconut : 1 cup
• Sugar : 1/4 cup
• Cardamom powder : 1/4 tsp

Preparation:

• In a bowl mix the coconut and sugar well.
• Put a heavy based cooking pot on medium heat .
• Put the coconut mixture in it .
• Stirring continuously fry the mixture.
• Add the cardamom powder.
• After 5 to 8 minute the sugar is going to melt and it will stick together .
• Cook another 2 /3 minute or cook well till the moisture evaporates. ( Cook for more time  if it is soggy)
• Set aside and let it cool for some time.
• Take a handful of the mixture and make balls using your palms.
• Keep it in open air to cool down.
• Enjoy the ladoo in the tea time.

Note:   Try make the ball when it is still hot. Other wise it will not stick very well . When you are making balls wet your hand in cold milk that way you can protect your hand from burning.  If you like you can use jaggery in stead of sugar . Here I used organic cane sugar.

Crispy Pokora

Onion and Cabbage Pokora

 Pokora , a hot cup of  tea or coffee and good friends are a very good combination for chit chat in the afternoon.

Category : Snack

Preparation time : 10 m

Cooking time : 10 -15 m
Serves : 2 -4

Ingredients :

• 1/4 of a midium size cabbage ( minimum 1 cup cabbage slices )
• 1/2 of an onion ( almost 1 cup onion slices )
• 1 tsp carom seeds ( ajwain )
• 3 tbsp gram flour ( beson )
• 2 tbsp rice flour
• 1 tsp red chilli powder
• 2 -4 tbsp water
• oil for deep frying
• salt to taste

Preparation:

• Slice the onion and cabbage . It should not be so thin or thick.
• In a bowl mix the carom seeds, chilli powder and salt with the vegetables.
• Then add the flour little by little and mix well.
• Adjust water. Some time you do not need water because some cabbages are so moist that it releases water after mixing with salt.
• Mix it well. The vegetable will stick together. 
• Put enough oil in a heavy based pan on high heat. 
• Reduced the heat to medium low when the oil is hot. 
• Pick up some vegetable with a fork and fry it .
• It is cooked when the pokora turn color to dark brown . 
• Take it out from the oil and keep it on paper towel to soak the excess oil.

Enjoy the pokoras  with Assam tea or Darjeeling tea.


Note : It will be more crisp if you fry the pokoraj in low heat .




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Chicken with sesame seeds

  তিল আৰু মূগী মাংস

Another very popular authentic Assamese dish is chicken with sesame seeds. There are two types of sesame seeds in Assam, cultivated by the assamese people. One is a little brownish in color and the other one is black. Both are equally good for this recipe. You can find the sesame seeds in any Asian Grocery store outside India.

 Serves: 6 -8

Preparation Time : 15 m 

Cooking time : 30 m

 

Ingredients:

• One whole chichen (cut in to medium pieces)
• Onion - 1 or 2
• Ginger - 1 inch long 
• Garlic - 10-12
• Black peper corn 1 tsp
• Black sesame seeds - 2 tbsp
• Roasted cumin powder - 1tsp
• Garam masala - 1tsp ( optional)
• Oil - 2 / 3 tbsp
• Green chilli -1 or 2
• Turmeric powder 1/2 tsp ( optional )
• Salt to taste

Preparation:

• Clean the chicken and keep it .
• Roast the cumin seeds and make a powder of it.
• Crush the ginger and garlic and the black peper.( Ginger garlic paste can also be used but I like the crushed one )
• Cut the onion in small pieces
• Slit the green chillies.
• Make a paste of sesame seed adding water in it.

Method:

• Put  oil in a heavy based pan on medium high heat. 
• Then fry the onion till it golden brown. 
• Add the crushed ginger garlic and the black pepper.
• Fry for 2 minute.
• Add the chicken pieces and mix it well.
• Put turmeric powder and salt.
• Fry it for 4 to 5 minute . Most of the water of the chicken should be evaporated.
• Then add the cumin powder and garam masala if you are using it.
• Cover the chicken with a lid and reduced the heat. Cook for 10  minute or the chicken is almost cooked.
• Add the sesame paste and mix it very well. Cook another 10 more minute on medium heat. You will get a good smell of fried sesame. 
• Garnish with the green chilli.
• Serve hot .

Note : You can add potato pieces and also you can make a curry of this chicken adding a cup of water.

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Gomor ladoo ( Edible Gum/ Gaund/ Dinkache Ladoo)

গমৰ লাড়ু

Category : Snack

It is a natural gum. The tree grows in India and Africa.It provides heat to the body and it will save you naturally from cold and cough. Besides that it helps to lower the cholesterol and use to heal wounds also. Traditionally , this ladoos are given to new mother to meet the nutrition in India.

I take this recipe from my mother in law. I just add some dry nuts to her recipe as my kids do not like to eat the gum ladoo alone and it taste better too when added dry nuts.

To prepare these ladoo we need

• Whole wheat flour (atta) 1 cup
• Sugar 3/4 cup
• Almond 1/4 cup
• Cheshew nut 1/4 cup
• Ghee ( clarified butter) 1/2 cup
• Edible gum 1/4 cup
• Cardamom powder 1 tea spoon

Method:

• Powered the sugar and the dry nut separately . Keep it. (You can cut the nuts in small pieces if you like)
• Fry the edible gum putting ghee in a pan . It will fluff up immediately and the gum will be in double size. 
• Fry it in batches.
• Powdered the fried gum with a rollin pin.
• Roast the wheat flour in the same ghee reducing the heat to medium low.
• Stir continuously. It will take 10 to 15 minute. 
• Switch off the heat.
• Add powdered sugar, nuts and cardamom powder to the flour. 
• Mix it very well with the flour.
• Transfer it to a plate.
• Let it cool for sometime .
• Take a handfull and make ball when it is still a little hot. If you find difficulty to make balls rub a little ghee in your palm.Or you can add a table spoon of ghee in wheat flour mixture.( You can add more ghee if you like)
• Keep the ladoos ( Gum ball) in open air for some time and you can keep for month in a airtight container.

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Nimki - A bihu special snack ( Salted Crispy Crackers )

 Nimki

My mother in law is an expart of preparing nimki , a very popular snack in India. She tought me how to prepare it. It is very crunchy and yummy snack that  you can  prepare it at any time and also can keep it for longer time . 

We need:

• All purpose flour -1 cup 
• Salt -1 tsp
• Ghee - 2tbsp
• Oil - enough for deep frying
• Kalonji or black onion seeds - 1tsp

Preparation:

• We need to prepare the dough first. 
• To make the dough mix the flour with salt, kalonji and rub the  ghee .The ghee should be mixed very well with the flour . 
• Try to make a ladoo with that . If it is not  moist enough to make a ladoo add a little more ghee. 
• Now adding water little at a time   make a hard dough. Knead the dough for 5 min.
• Cover it and keep it for at least10 min.
• Knead the dough again and Divide the dough into 10 -12 small balls.
• Roll out one ball into thin layer.
• Fold it into triangle shape.






• Roll it again a little and make holes piercing with a fork .

Frying the Nimki:

• Put a heavy base frying pan over medium heat.
• Pour enough oil to deep fry the Nimki.
• When oil is hot enough to fry reduce the heat to low.
• Fry the nimkis one at a time till it golden brown on both side turning once.
• Let it cool and keep it in a air tight jar for longer and enjoy the nimki with tea. 

Note: Always fry the nimki in low heat to get crispy nimkis.


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French Green Bean

French Green Beans 
                     With pumpkin seeds

I always like to  try new ingredients in my cooking .  Today I tried french beens ( another name of string bean)  with  pumpkin seeds as you all know pumpkin seeds are very healthy seeds like chia and flax seeds.The taste is also very good. I like to share this healthy recipe with you all.

Ingredients:

• French Beans one small bunch almost 200gms
• 1/2 of an medium size onion
• 2 tbsp oil
• 1 tbsp pumpkin seeds
• 1 dry red chili
• 1 raw red chili
• 1 pinch turmeric powder
• Salt to taste

Method:

• Wash and Cut the beans diagonally.
•  Put a non stick pan over medium high heat. Pour the oil on it and wait for a minute till the oil is hot.( I use avocado oil.)  Then add the bean and stir with a spatula . Reduce the heat to low.
• In the mean time cut the onion in half and do the slices and keep it .
• Put turmeric powder  on the beans and mix it well.
• Make a powder of the pumpkin seeds and the dry red chili.( You can add more chili if you like more spicy)
• Add the onion when the water of the bean evaporated. Mix it well. 
• Add salt.
• Add the pumpkin and red chili powder when the sabji is half cooked.
• Mix it well and cover for 5 minute or more till the beans cook properly.
• Serve with rice or roti. 

Fried Eggplant

Eggplant Fry

Eggplant , one of my husband's favorite vegetable . One day he requested me to watch a video of a Chinese chef preparing eggplant . I took the idea from him but I used my  masala to prepare it.

Here is the recipe:

Ingredients :

• 1 long eggplant
• 1 tbsp corn starch
• 1 tsp freshly ground black pepper
• 1/2 tsp roasted cumin powder.
• 1 tbsp freshly chopped spring onion
• 1/2tbsp freshly chopped coriander leaves
• Salt to taste
• Oil

Method :

At first peel the eggplant and cut it in one and half inch long .  Rub salt and corn starch .
Put a pan with enough oil to deep fry the eggplant . Keep it aside.

Then put an another pan on high heat. Put one tsp oil from the other pan . Add the roasted cumin powder and black pepper powder. When you put the masala do not keep the pan on the heat. The masala should not be burnt . Stir it once and then add the chopped spring onion and coriander leaves putting the pan back on the heat. Then add the fried eggplant on it and mix it well . Adjust the salt here and serve hot with rice or chappati.

Tips: Don't wash the peeled eggplant and fry the eggplant immidiately

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Stir Fried Chicken

This is originally my husband"s recipe. He cooked chicken thigh pieces in olive oil adding the dried herbs.  There are lots oil left  in that pan and that oil is in no use. So I start cooking  adding vegetables on it. Finally I got a  good recipe.

This is a very healthy and kids favorite dish. It takes only little time to cook. If your guest come in a short notice this is a perfect dish to serve as a starter too. 

Time

Preparation time 5 minute and cooking time 15 minute


We will need: 

• 1 lb Chicken breast or thigh, cut into 3/4 inch cubes, preferably boneless and without the skin if you want to avoid the chicken fat. 
• Some vegetables - as listed below, cut into bite size 3/4 inches
• 1 medium size potato, cut into 8 pieces 
• 4-5 Broccoli florets
• 3 Button Mushroons cut into halves.
• 1 medium onion cut into 8 large chunks, preferably red onion.
• 1/2 green Capcisum 

• 2 Table spoon extra virgin olive oil.
• 1/2 Tea spoon of freshly crushed coriander seeds and cumin seeds
• 1/2 Tea spoon of dried rosemery , thyme and basil.( you can use only one of these spices or mixture of the three.)
• 1/2 tea spoon of paprika 
• 1 tea spoon of freshly grind black pepper. 
• Salt to taste.

Method:

Cut the chicken pieces in small. Cut the vegetables also in almost equal size. 

Put oil in  a pan on  medium heat .

When it is hot add the coriander  and cumin seeds. Add the chicken and potatoe pieces. Stir  it properly and cover with a lid. Stir it occasionally. 

When it is half cooked add the spices and mix it well. Then add the brocoli and mushroom. Stir it.

Tip: 
Don't cover after adding the mushroom, because when covers mushroom releases water. 

Add the onion and capsicum when the potatoes and chicken are almost cooked. The onion and capsicum should not be over cooked . 
You can eat this dish as a starter or with rice and noodles.  

Note : If you plan to eat with rice add one tomato slices when you are adding  onion and capsicum and add one extra spoon oil.  

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Kawai Maas aru Lai Saak ( কাৱৈ মাছ আৰু লাই শাক )

Kawai maas or koi maas, is available in any asian store. Bangladesh is a great exporter of this fish.  Lai saak , looks like mustard greens , is also available in asian stores

 This recipe is so simple and easy.

Ingredients:

• Lai saak one bunch

• Kawai maas 2-3
• Garlic 2-3
• Fenugreekc seed 1/2 tea spoon 
• Tomato 1-2
• Oil 3tbsp
• Salt to taste
• turmeric powder 1/2 tsp
• Green chilli 2or 3 
• Juice of ginger 1tsp
• Coriander leaves for garnish.

Method:

Clean the fish and marinate it with salt, ginger juice and turmeric powder.  Keep it aside.

Wash the lai saak and do small pieces using your hand.

Put a heavy based pan on high heat. Put oil to fry the fish. Fry the fish on medium heat till it golden brown. Keep it aside. Add fenugreek seeds on that same oil. When it turns color then add the lai saak on it.Reduce the heat.  Put turmeric powder and salt and mix it well. Cut the tomatoes in four pieces and add to the saak. Add the crushed garlic. Cover it for 5 minute . Then add 1 cup warm water in it . Cover it and let it boil.
Add the fried fish and green chillies  when it is boiling. Cover it again and Allow it to cook for 10 to 15 minute on medium heat.

Garnish with the coriander leaves and serve with steamed rice.

Note:If you like thick gravy you can add a potato with the lai saak.

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