
Ingredients –
- 4 pieces of Rohu fish
- 2 handfuls of chopped spinach leaves
- 1 small tomato, finely chopped
- 1/2 tsp fenugreek seeds
- 1 small onion, sliced thinly
- 1 green chilli
- 3 cloves of garlic, finely chopped
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp mustard oil
Method –
- Marinate the fish with salt and 1/2 tsp turmeric powder
- Set aside for 15 minutes
- Heat 2 tbsp oil in a pan
- Fry the fish lightly and set aside
- In the remaining oil, add the fenugreek seeds and garlic cloves
- When it turns golden, add the onion and green chilli
- Fry till golden brown and add turmeric powder
- Sauté for a few seconds
- Add the chopped tomatoes
- Lower the heat and cook covered till the tomatoes turn mushy
- Add the chopped spinach leaves
- Add salt to taste and cook for a few minutes
- Cook covered for about 2-3 minutes
- By this time, spinach will be cooked and the water has evaporated
- Add warm water for gravy
- Once it comes to a boil, add fish
- Cover and cook on medium flame
- Turn off the flame when the gravy thickens.