
Ingredients–
- 6 pieces of fish
- 2 bunches of sorrel leaves (suka xaak)
- A small handful of chopped coriander leaves
- 1 onion, sliced
- 2 green chillies
- 4 garlic cloves
- 1” piece of ginger
- 2 bay leaves
- 2 dried red chillies
- 1/4 tsp panch phoran
- 1/4 tsp black pepper powder
- 1/4 tsp cumin powder
- 3 tbsp mustard oil
- 1 tsp turmeric powder
- Salt to taste
Method –
- Clean and wash the fish. Pat dry
- Marinate the fish with 1/2 tsp turmeric powder and salt
- Clean and chop the sorrel leaves
- Drain in a colander and set aside
- Heat oil in a kadhai
- Fry the fish pieces lightly and set aside
- In the same oil, add panch phoran
- Add the bay leaves, dried red chillies, ginger garlic paste, chopped green chillies , dried red chillies
- Sauté till onions turn light brown
- Add black pepper powder and cumin powder
- Saute for 1 minute
- Add turmeric powder
- Stir for 20 seconds and add the sorrel leaves
- Add salt and mix well
- Cover with a lid and cook on low flame for 10 minutes
- Add chopped coriander leaves and mix well
- Add 2 cups of warm water
- Let it come to a boil
- Adjust salt and add the fish
- Let it cook on low heat covered till the gravy becomes a little thick
- Serve with steamed rice