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Fish curry with polygonum microcephalum (modhuxuleng)


 Polygonum microcephalum is a green vegetable found in Assam. It is called 'modhuxulung' in Assamese. It is sour in taste specially used in making tangy dal and tangy fish curries. Many other dishes can also be made by using modhuxuleng. Assamese people are fish lovers and fish curry with modhuxuleng is a very loved and common dish made by almost every household in Assam.
          In this fish curry I am using red gram (masoor dal) to make the gravy thikker one. Root colocasia and lady fingers are also used in the same dish. Sometimes what happen, we feel very tired and not able to cook two three different dishes and have to eat rice with only one curry. So by adding colocasia and lady finger it become easy to serve different vegetables in one dish only.

The recipe of Fish curry with polygonum microcephalum (modhuxuleng)

Preparation time - 10 minutes
Cooking time - 35 minutes
Total - 45 minutes
Serve - 4

Ingredients:

4 pieces fish

1 small colocasia

4 whole green chillies

8 lady fingers

2 tbsp red gram

1 bunch of modhuxuleng
Oil

1/2 +1/2 tbsp turmeric powder

1/2 tbsp fenugreek seeds
&
Salt to taste

For garnishing chopped coriander leaves

Method of cooking:

Wash modhuxuleng and chopp it with a knife.  Cut the skin of colacasia root (which is also called taro) and then cut into cube sized pieces. Now wash it under running water. Remember wash after cutting colocasia roots.

        Now in a pressure cooker add washed red gram , colocasia pieces and modhuxuleng. Add whole green chillies. Now add 2 cups of water and close the cooker. Put cooker upon heat and cook for 2-3 whistles.
   
 Wash fish pieces and rub with 1/2 tbsp turmeric powder and salt. In a pan heat oil. Fry fish pieces. Drain and in the remaining oil add fenugreek seeds. When cracking add turmeric powder . Now open cooker and pour everything into the pan. Add salt.
     
 Cut both ends of lady fingers and put into the pan. Add fried fish pieces. Close the pan and cook for 8-10 minutes untill lady fingers cooked.
   
 Remove from heat. Garnish with coriander leaves. Serve hot with rice.

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