CLIMBING PERCH COOKED WITH SPINACH & TOMATO

By Madhusmita Kalita Pathak

This recipe cooked truly in Assamese kitchen is called ‘Climbing perch/ Anabas testudineus cooked with spinach & tomato’ and in Assamese language it is to b e named as ‘Paleng Xaak Aru Bilahir Logot Kawoi Maasor Jool’.


Ingredients:
Fried Kawoi fish- 4-5 pieces 
Spinach leaves (Paleng Xaak) 1/2 (chopped)
Onion-1 small sliced lengthwise
Ginger garlic paste 1tsp
1 tomato- cut into small pieces
1 boiled potato (optional)-mashed 
Green chilly 1-2
Cumin Powder- 1tsp
Turmeric powder-1/2 tsp
Salt- (According to taste)
Mustard oil- 2 tbsp

Method:
In a hot deep pan put mustard oil
Now add sliced onion, ginger garlic paste, green chilli and fry for some time.
Add turmeric powder, cumin powder and fry well.
Now add the tomato pieces and mashed potato, fry for two minutes.
Add chopped Spinach leaves, salt and cook for another 5 minutes. 
Now add two cups of water and let the gravy boil.
Cover with a lid and let it boil for another 5 minutes.
Put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes.
Serve with rice.


About the contributor: Born and brought up at Sonapur [Kamrup (Metro) district, Assam] Madhusmita Kalita Pathak at present lives in Bangalore (Karnataka), working as a web content writer and Food Blogger. Although she writes about many cuisines for different sites, particularly she specialized in authentic Assamese cuisine. As a food blogger Madhusmita’s immense effort to showcase Assamese Cuisine to the foodies across the globe has led to her community page and blog “Assamese Recipes with Heath & Soul”. Visit her Food Blog and Community Page Click 1 2
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