Suka Xaak Masor Aanja (Fish Curry with Sorrel Leaves)


  • 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

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