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 –

1. Clean and wash the fish. Pat dry
2. Marinate the fish with 1/2 tsp turmeric powder and salt
3. Clean and chop the sorrel leaves
4. Drain in a colander and set aside
5. Heat oil in a kadhai
6. Fry the fish pieces lightly and set aside
7. In the same oil, add panch phoran
8. Add the bay leaves, dried red chillies, ginger garlic paste, chopped green chillies , dried red chillies
9. Sauté till onions turn light brown
10. Add black pepper powder and cumin powder
11. Saute for 1 minute
12. Add turmeric powder
13. Stir for 20 seconds and add the sorrel leaves
14. Add salt and mix well
15. Cover with a lid and cook on low flame for 10 minutes
16. Add chopped coriander leaves and mix well
17. Add 2 cups of warm water
18. Let it come to a boil
19. Adjust salt and add the fish
20. Let it cook on low heat covered till the gravy becomes a little thick
21. Serve with steamed rice