Hangam Thongba

Ingredients

• 30-40 fresh mustard leaves
• 8 rohu fish darnes
• Salt to taste
• 1½ teaspoons turmeric powder
• ¼ cup mustard oil
• 1 teaspoon fenugreek seeds
• 2 teaspoons cumin seeds
• 2 tablespoons chopped ginger
• 2 large onions, sliced
• 4 garlic chives, roughly chopped
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons chilli flakes
• 4 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish

Method

1. Sprinkle salt and ½ teaspoon turmeric powder on fish pieces and rub well. Set aside for 10-15 minutes.
2. Heat mustard oil in a nonstick pan and allow to smoke. Place the fish pieces and cook for 2-3 minutes. 
3. Flip and cook for 2-3 minutes more. Drain and set aside.
4. Add fenugreek seeds and cumin seeds to the same pan and once the cumin seeds start to change the colour, add ginger and sauté for a few seconds.
5. Add onions, garlic chives and sauté till onions turn translucent.
6. Add mustard leaves and sauté for 2 minutes.
7. Add cumin powder, coriander powder, remaining turmeric powder, red chilli flakes, salt and 2 cups water and mix well.
8. Add fish pieces, 3 cups water and mix lightly.
9. Cover and cook on low heat for 4-5 minutes.
10. Sprinkle coriander leaves.
11. Transfer in a serving bowl, garnish with coriander sprig and serve hot.