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Fish curry with lasia spinosa (chengmora)

Chengmora xaak is yet another green leafy vegetable found in Assam. Its english name is Lasia spinosa. Its taste is little bitter and it's little itchy. But after adding tomatoes or any other souring agent its bitterness and itchyness will disappear. Fish curry with lasia spinosa (chengmora)  is a very tasty fish curry recipe.  Chengmora is not widely available and only during summer it is found. So once or twice a year only we got the chance to eat this tasty vegetable. Last sunday I brought a bunch of chengmora xaak from the market and made this lovely fish curry. Any kind of fish can be used in making this curry, either big or small fish or raw or dry fish. Here I am using big fish pieces. As Assamese cuisine is less spicy cuisine, this fish recipe is a spiceless fish curry and very healthy too. Here is the recipe-

Lasia Spinosa

Fish curry with lasia spinosa (chengmora)

📎Course : Main course
📎Cuisine : Indian(Assamese)
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes 
🍴Servings : 2


  • 4 pieces fish,
  • 1 bunch of chengmora xaak,
  • 1 big tomato roughly chopped,
  • 2-3 green chillies chopped,
  • 1/2+1/2 tsp turmeric,
  • 1/3 tsp fenugreek seeds,
  • 2 tbsp mustard oil+ oil required to fry fish prices and
  • Salt to taste.


  1. Wash chengmora xaak and chopped roughly. 
  2. Wash fish pieces under running water and rub with salt and turmeric.  
  3. In a pan heat oil and fry fish pieces. Drain and keep aside. 
  4. In the remaining oil add fenugreek seeds. When crackling add turmeric.
  5.  Now add chengmora xaak. Add chopped tomatoes, chillies and salt. Stir and mix and in medium heat cook for 15 minutes.
  6. Now add 2 cups of water and in mediums heat cook by covering the pan till the chengmora xaak becomes soft and tender. 
  7. Now add the fish pieces. Add little water if require. In high heat  cook for few time.

Remove from heat. Serve hot with rice.