Today we have a refreshing and light fish curry from one of our favorite Recipe Contributors Geeta. The small fresh water Boroila fish when cooked with khutora xaak, a variety of Amaranthus and tangy cherry tomatoes, tastes the best when the weather becomes all dry.
Cooking time: 20-25 minutes
- 250 grams of Boroila fish
- 250 grams of khutora xaak or green amaranthus
- 1 cup of cherry tomatoes
- 1/2 tsp of fenugreek seeds
- 6 garlic pods
- 1 tsp of mustard oil
- 1/2 tsp of turmeric powder
- 2 cups of water
- Salt to taste
- Roughly chop the khutora leaves and keep it aside
- Heat a tsp of mustard oil in a wok, add half tsp of fenugreek seeds or methi seeds to it and let it splutter
- Add a few pods of garlic, add the khutora leaves and sauté it
- Add turmeric and salt to taste
- Add the cherry tomatoes and sauté for around 5 minutes. Smash the tomatoes with a spatula during this process
- Now add 2 cups of water and let it boil
- Lastly, add Boroila fish to the curry, close the lid and let it simmer for about 15 minutes.
Serve this refreshing dish with piping hot rice. These tangy cherry tomatoes and the greens along with the fresh Boroila fish are a perfect combo for this weather.