FISH WITH MUSTARD GREENS | Lai Xaak Diya Rou Maas | Healthy Boiled Fish Curry | Fish In Leafy Greens

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned bamboo shoots

Canned bamboo shoots are more accessible and still provide a similar texture.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a good plant-based protein alternative.

fermented soybean paste

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso can provide a similar umami flavor.

Season the 4 steak pieces of rohu fish with salt and turmeric powder on both sides and let them rest for about 10 minutes.

Finely chop 1 medium sized onion, 3 large garlic cloves, 1 small piece of ginger, and 3 red chilies using a chopper.

Roughly chop the mustard greens with a knife.

Heat 1 teaspoon of mustard oil in a pan and fry the fish pieces for about 1 minute on each side, then remove and set aside.

In the same pan, add the finely chopped onion, ginger, garlic, and red chilies and sauté on low to medium flame until golden brown and aromatic.

Add 1 large roughly chopped tomato to the sautéed mixture and season with 1/2 teaspoon of salt, 1/4 teaspoon of red chili powder, 1/4 teaspoon of cumin powder, and 1/4 teaspoon of black pepper; stir well until the tomatoes are slightly mashed.

Add the roughly chopped mustard greens to the spice mix and stir for a few seconds until they wilt.

Cover and cook the mustard greens on low flame for about 5 to 6 minutes.

After 6 minutes, stir the greens and add some water from the chopper where the onion, ginger, garlic, and chilies were minced; mix well until the curry starts to boil.

Add the fried fish pieces to the curry, cover, and let them soak in the curry for about 5 to 6 minutes on low to medium flame.

After 6 minutes, the fish curry is ready to be served; garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary