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| Main ingredients | Fresh mustard leaves, Rohu darnes, Turmeric powder, Mustard oil, Fenugreek seeds, Cumin seeds, Ginger, Onion, Garlic chives, Cumin powder, Coriander powder, Red chilli flakes, Fresh coriander leaves |
| Cuisine | Manipuri |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 15-20 fresh mustard leaves
- 4 rohu fish darnes
- Salt to taste
- ¾ teaspoons turmeric powder
- 2 tablespoons mustard oil
- ½ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 tablespoon chopped ginger
- 1 large onion, sliced
- 2 garlic chives, roughly chopped
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli flakes
- 2 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- Place fish darnes on a plate, sprinkle salt and ¼ teaspoon turmeric powder over them and rub well. Set aside for 10-15 minutes.
- Heat mustard oil in a non-stick pan till it begins to smoke. Add fish darnes and cook for 2-3 minutes. Flip and cook for 2-3 minutes more. Drain and set aside on a plate.
- Add fenugreek seeds and cumin seeds to the same pan, mix and saute till cumin seeds start to change colour. Add ginger, mix and sauté for a few seconds.
- Add onion and garlic chives, mix and sauté till onions turn translucent.
- Add mustard leaves, mix and sauté for 2 minutes.
- Add cumin powder, coriander powder, remaining turmeric powder, red chilli flakes, salt and 1 cup water and mix well.
- Add fish pieces, 1½ cups water and mix lightly. Cover and cook on low heat for 4-5 minutes.
- Sprinkle coriander leaves and mix lightly.
- Transfer the fish into a serving bowl, pour the gravy over them, garnish with coriander sprig and serve hot.
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