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Assamese style Fish recipe with Ceylon Spinach, Modhuxulung and cheery tomatoes

Ceylon Spinach or Water leaf is better know in Assamese as Pirali Paleng (পিৰালি পালেং). It's a green leafy vegetable whose botanical name is Talinum Fruticosum. The leaves of Water leaf tree are little sour in taste and are used in making fish curry recipe in Assamese cuisine. 

Ceylon Spinach 

Cheery Tomatoes in Assamese called Kon Bilahi. Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants.

Cheery tomatoes. 

Polygonum microcephalum is a green leafy 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.


The Recipe of Fish with Ceylon Spinach, Modhuxulung and cheery tomatoes 


  •  4 fish pieces (any)
  •  1 cup chopped Ceylon Spinach
  • 1/2 cup chopped modhuxulung
  • 10-12 cheery tomatoes
  • 2 chopped green chillies
  • 1/4 tsp fenugreek seeds
  • 1/2 +1/2 tsp turmeric powder
  • 2-3 tbsp mustard oil
  • salt to taste


  1. Wash fish pieces under running water. Rub with salt and turmeric.
  2. In a pan heat mustard oil. Fry fish pieces. Drain and keep aside.
  3. In the remaining oil add fenugreek seeds. When crackling add turmeric powder.
  4. Add chopped Ceylon spinach, chopped modhuxulung and chopped green chillies.
  5. Remove the seeds from cheery tomatoes and add into the pan.
  6. Mix all the ingredients well.  Fry till oil separates. Add salt.
  7. Add 1 cup of water. Add fried fish pieces .
  8. Bring to boil . Cook for 5 minutes by covering the pan.
  9. Remove from heat. Serve as a side dish with rice.