Highlight recipe: small fish curry cooked with chinese mellow and jujubes

TWCT is glad to publish a regional recipe of Assam by Mrs. Pompi Sarmah Khaund as today's highlight recipe. This is a very authentic Assamese fresh water small fish curry. With popular leafy veggies Lofa xaak (Chinese Mellow) and Bogori (Jujubes ) flavour. This fish curry has deliciously sour flavour and the texture is little slimy and soothing .

The fish used here is a local small river water fish which is called Bhangun in English and also known as (Indian paradise fish Ctenops nobilis).

Ingredients:

• Fish - 4/5
• Leafy greens- one bunch, finely chopped.
• Two boiled potatoes 
• Jujubes 6/7
• Green chilies two 
• Five spices approximately 1/2 teaspoon 
• And required salt, turmeric powder and oil for frying.

Recipe Follows:

• Marinate the fishes with salt, turmeric powder and slightly fry all. In the remaining oil add the five spices, that is five varieties of whole spices. Typically, panch phoron / five spices consists of fenugreek seed (methi मेथी दाना), nigella seed ,cumin seed, black mustard seed and fennel seed.
• Fry spices for some time until it’s nice aroma releases.
• Then add the green chilies, roughly chopped boiled potatoes and stir fry for some time.
• Add the salt, turmeric powder and keep stirring well. Further add the chopped greens.
• Add jujubes too. Cook covered till the veggies are half done.
• Then add the required gravy water and bring it to boil.
• When gravy start boiling add the fried fishes and cook it for another 10 -15 minutes. 
• Reduce the moisture as per your gravy requirement.
• Enjoy with the steamed rice it’s delicious.

Bon Appetit!

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